Description
A warm, creamy, and irresistible Mexican Corn Dip that combines sweet corn, pepper jack cheese, sour cream, and Tajín seasoning—perfectly baked until golden and bubbly. Ideal for parties or a cozy night in.
Ingredients
- 16 oz cream cheese (2 blocks)
- 16 oz pepper jack cheese, shredded
- 1 cup sour cream
- 3 cans (15 oz each) Mexican-style corn, drained
- 1 Tbsp Tajín seasoning
- Optional: diced cilantro
- Optional: diced jalapeño
- Optional: garlic powder
Instructions
- Preheat the oven to 350 °F (175 °C).
- In a mixing bowl, combine cream cheese, sour cream, drained corn, shredded pepper jack, and Tajín. Add optional jalapeño or garlic powder if using.
- Spread the mixture evenly in a baking dish.
- Bake for 15 minutes, then stir well to incorporate melted cheese from the edges.
- Bake another 15 minutes, until bubbly and golden.
- Garnish with extra Tajín and cilantro. Serve hot with tortilla chips or fresh veggies.
Notes
- Store leftovers in the fridge for up to 4 days.
- Reheat in the microwave or in the oven at 350 °F for 10–15 minutes.
- For a smokier version, cook in a smoker at 225–235 °F for 2 hours, stirring halfway.
- Substitute Greek yogurt for a healthier twist.
- Monterey Jack or spicy cheddar blends can replace pepper jack cheese.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 280
- Sugar: 4g
- Sodium: 470mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
