Mexican Corn Dip

Ingredients

• 2 cups frozen corn (thawed) or 3 cups fresh corn kernels
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 cup pepper jack cheese, shredded
• 1 can (4 oz) diced green chilies
• 1 jalapeño, diced (seeds removed for less heat)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped (optional)
• Chopped green onions (optional)
• Additional cilantro (optional)
• Extra cheese for sprinkling (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine softened cream cheese and sour cream. Blend until smooth and creamy.
3. Stir in the shredded cheddar and pepper jack cheeses, mixing well.
4. Add the thawed corn (or fresh corn), diced jalapeño, and diced green chilies into the mixture. Mix evenly.
5. Add garlic powder, onion powder, cumin, and lime juice. Mix until well combined. Adjust seasoning to taste.
6. Pour the mixture into a greased 9x9-inch baking dish, spreading it evenly.
7. Place the dish in the preheated oven and bake for 25-30 minutes, or until heated through and bubbly.
8. Once baked, let cool slightly. Top with chopped cilantro, green onions, or extra cheese if desired.
9. Serve warm with tortilla chips, pita chips, or fresh vegetables.