Description
A creamy, cheesy dip that transforms the beloved Mexican street food into a delectable snack, perfect for gatherings or cozy nights in.
Ingredients
- 2 cups sweet corn (canned or frozen)
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheese (cheddar or cotija)
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1 tablespoon lime juice
- Salt and pepper to taste
- Chopped cilantro for garnish
- Tortilla chips for serving
Instructions
- In a mixing bowl, combine the cream cheese and sour cream until smooth.
- Stir in the sweet corn, shredded cheese, chili powder, cumin, paprika, lime juice, salt, and pepper.
- Transfer the mixture to a baking dish.
- Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through and bubbly.
- Garnish with chopped cilantro and serve warm with tortilla chips.
Notes
To keep your dip fresh, store it in an airtight container in the refrigerator for up to 3-5 days. For optimal texture, serve warm and enjoy within this time frame.