Smoky Queso Corn Dip
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups corn kernels (frozen, canned, or fresh)
- 8 oz cream cheese, softened to room temperature
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (4 oz) diced green chiles, drained
- 1 jalapeño, seeded and finely minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 1-quart baking dish or a 9-inch pie plate with non-stick cooking spray or a little bit of butter.
- In a large mixing bowl, combine the softened cream cheese, sour cream, lime juice, smoked paprika, chili powder, and garlic powder. Use a spatula or hand mixer to blend until the mixture is smooth and well-combined.
- Stir in the corn kernels, drained green chiles, minced jalapeño, and half of the cheddar and Monterey Jack cheeses. Fold in the fresh cilantro. Season with salt and pepper according to your preference.
- Spread the corn mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar and Monterey Jack cheese over the top in an even layer.
- Bake for 20 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown around the edges. If you like a crispy top, you can broil it for an extra 1-2 minutes at the very end.
Find it online: https://www.pleasecook.com/snacks/smoky-queso-corn-dip/