Mexican Street Corn Dip

Name: Mexican Street Corn Dip
Yield: 8
Ingredients: 16 oz cream cheese, softened; ¾ cup Lala® Crema, plus more for drizzling; 2 cloves garlic, chopped; 2 tablespoons hot sauce; 2 tablespoons lime juice; 2 cups shredded pepper jack cheese, divided; ¼ cup cotija cheese, crumbled, plus 2 tablespoons, for garnish; 1 jalapeño, seeded and diced; ¼ cup red onion, chopped; ½ cup fresh cilantro, plus 1 tablespoon, for garnish; 4 ½ cups frozen corn, divided; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ teaspoon chili powder; tortilla chip, for dipping

Recipe by LALA from tasty.co

Lunch

Ingredients

8 servings

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16 oz cream cheese, softened
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¾ cup Lala® Crema, plus more for drizzling
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2 cloves garlic, chopped
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2 tablespoons hot sauce
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2 tablespoons lime juice
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2 cups shredded pepper jack cheese, divided
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¼ cup cotija cheese, crumbled, plus 2 tablespoons, for garnish
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1 jalapeño, seeded and diced

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¼ cup red onion, chopped
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½ cup fresh cilantro, plus 1 tablespoon, for garnish
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4 ½ cups frozen corn, divided
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½ teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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½ teaspoon chili powder
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tortilla chip, for dipping

Instructions

Preheat the oven to 375°F (190°C).
Add the cream cheese, Lala® Crema, garlic, hot sauce, lime juice, and 1 cup (100 G) pepper jack cheese to a high-powered blender and blend on high speed for 1–2 minutes, until mostly smooth.
Spoon cream cheese mixture into a large bowl and stir in the remaining cup of shredded cheese, ¼ cup Cotija cheese, the jalapeño, red onion, ½ cup (20 G) cilantro, 4 cups (700 G) frozen corn, salt, and black pepper until well combined.
Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining ½ cup (85 G) corn on top.
Bake the dip for 30–40 minutes, until bubbling and hot.
Remove the dip from the oven and top with a drizzle of Lala® Crema, 2 tablespoons Cotija cheese, the chili powder, and 1 tablespoon cilantro.
Serve warm with tortilla chips for dipping.
Enjoy!