Ingredients
2 cans (15 oz each) whole kernel corn, drained
1 cup sour cream
8 oz cream cheese, softened
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup mayonnaise
2 jalapeños, seeded and finely diced
1/4 cup fresh cilantro, chopped
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp cayenne pepper (optional)
Salt and black pepper to taste
1 tbsp lime juice
Instructions
Step 1: In a large mixing bowl, beat the softened cream cheese, sour cream, and mayonnaise until the mixture is smooth and free of lumps.
Step 2: Stir in the lime juice, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper until well combined.
Step 3: Fold in the drained corn kernels and diced jalapeños, ensuring they are evenly distributed throughout the cream base.
Step 4: Add the shredded cheddar and Monterey Jack cheeses along with the fresh cilantro, stirring gently to combine.
Step 5: For a cold dip, cover and refrigerate for at least 2 hours before serving. For a hot dip, bake in a 350°F oven for 20 minutes until bubbly.
Notes
For an extra smoky flavor, use fire-roasted canned corn or grill fresh corn cobs before cutting off the kernels.
- Prep Time: PT15M
- Cook Time: PT0M
- Category: Drinks, Snacks & Holiday Treats
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 245
- Sugar: 4g
- Sodium: 380mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg