Mexican Smoky Corn Dip

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Ingredients

2 cups fresh corn kernels (or 1 can of sweet corn, drained)

1 cup cream cheese, softened

1/2 cup sour cream

1 cup shredded Monterey Jack cheese

1/2 cup crumbled queso fresco

1 small red onion, finely chopped

1 red bell pepper, diced

1 jalapeño, minced (seeds removed for less heat)

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon chili powder

1 tablespoon lime juice

Salt and black pepper to taste

Fresh cilantro, chopped (for garnish)

Tortilla chips (for serving)

Instructions

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the cream cheese and sour cream. Mix until smooth and creamy.

Add the fresh corn kernels, shredded Monterey Jack cheese, crumbled queso fresco, red onion, red bell pepper, jalapeño, and garlic. Stir thoroughly to combine all ingredients.

Season the mixture with smoked paprika, chili powder, lime juice, salt, and pepper; mix well.

Transfer the corn mixture into a greased baking dish and spread evenly.

Bake in the preheated oven for 25-30 minutes, or until the dip is bubbly and the top is lightly golden.

Once out of the oven, allow it to cool slightly before garnishing with fresh cilantro.

Serve warm with tortilla chips for dipping.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8