Always measure spices with your heart, but this is a good guideline–if you like it spicy, add more jalapenos and chili powder. This dip is a good way to use up leftover peppers in the fridge.
Ingredients
- 6 ears of fresh corn or 4 cups frozen corn, thawed
- 1-2 Jalapenos, chopped
- 4 scallions, sliced thin
- 1/2 c chopped cilantro
- 2 cups Monterey/Colby Jack blend, divided
- 8 oz (1 block) Cream Cheese, softened
- 4 oz Feta Cheese, crumbled
- 1/2 c Sour Cream
- 1/4 c Mayo
- 1 tbs chili powder
- 1 tsp cayenne pepper
- 6 cloves garlic
- Juice from 1 lime (about 2 tbs or so)
Tools
- Big bowl
- Blender or hand mixer
- 9"x13" baking dish
Directions
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Preheat the oven to 350 F.
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In a big bowl, combine the corn kernels, finely chopped jalapenos, most of the chopped scallions and cilantro (reserve some for garnish if desired), 1/2 cup of Monterey/Colby cheese, and the crumbled feta.
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In a blender, or bowl with a hand mixer, place the cream cheese, 1 cup of Monterey/Colby cheese, mayo, sour cream, chili powder, cayenne pepper, garlic and lime juice and blend for about 30 seconds until it’s smooth. Pour it all over the corn mixture in the bowl and stir to combine. Pour it into a baking dish and top with the remaining 1/2 cup of Monterey/Colby cheese.
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Bake for about 20 min, until the top is golden brown and the dip is bubbly. Garnish with remaining scallions and cilantro.