When it comes to appetizers, Mexican Street Corn dip is the ultimate people pleaser. Cheesy, savory, sweet and spicy. What's not to love?
Serves: 8
Ingredients
2.5 cups Frozen Corn Kernels, thawed
1 Orange or Red Bell Pepper, chopped
1 Garlic Clove, minced
16 oz. Cream Cheese, cubed
¼ cup Sour Cream
¼ cup 505 Southwestern Green Chile Sauce
8 oz. Pepper Jack Cheese, shredded
4 oz. Queso Fresco, cut into small chunks
6 slices Bacon, cooked and chopped
2 tbsp. Chopped Fresh Cilantro
Smoked Paprika, sprinkle to taste
Fresh Lime Wedges, for serving
Tortilla Chips, for serving
Instructions
Preheat the oven to 350F.
Pour the corn, chopped bell pepper, minced garlic, cream cheese, sour cream, chile sauce and cheeses into the casserole dish. Mix together with a large spoon until combined.
Bake for 20 minutes, or until hot and bubbly. Garnish with chopped bacon, cilantro, and smoked paprika. Serve with fresh lime wedges and tortilla chips.
Recipe by Slice of Jess at https://sliceofjess.com/hatch-chile-mexican-street-corn-dip/