Mexican street corn dip

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining ½ cup (85 G) corn on top.

Step 5

Bake the dip for 30–40 minutes, until bubbling and hot.

Step 6

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.

Step 7

Serve warm with tortilla chips for dipping.

Step 8

Enjoy!