Street Corn Dip

My sister was here a few months ago for Jonah’s graduation, and she’s been nagging me ever since to share my street corn dip recipe with her. These aren’t the best photos, but try to look past them because this dip is awesome, and it is so easy to make. You basically just throw everything in a cake pan, and once it’s melted, stir it together! How easy is that! I’ve gotten to where this is one of my go-to recipes when I am hosting a party.

Street Corn Dip Recipe

Ingredients:

• 8 oz sour cream
• 16 oz cream cheese
• 16 oz pepper jack cheese
• 2 cans Southwest Corn
• Tajin
• Cilantro

Directions

Chop up the cilantro.

Add all ingredients into a 9×13 cake pan. The Tajin and cilantro are based on your taste. We love cilantro, so I use at least 1/2 cup. I don’t add a ton of Tajin to the mix because I like to top in with Tajin.

Bake in the oven at 350 degrees for 30 minutes.

Halfway through, stir all the ingredients together.

Once all the cheese is melted, stir it together even more and top with Tajin.

Serve with tortilla chips or with fire crackers.

If you want, you can add cooked or canned chicken or cooked chorizo to the dip. We like it with chicken more than with chorizo.

You can also put it into a foil tray and cook it on your bbq as well.

Yield: 15

Street Corn Dip

Print

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 8 oz sour cream
• 16 oz cream cheese
• 16 oz pepper jack cheese
• 2 cans Southwest Corn
• Tajin
• Cilantro

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 262Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 66mgSodium: 331mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 10g

Nutritional info is an estimate.