Hot Corn and Green Chili Dip

Inspired by Mexican street corn, this dip will be a favorite at your next fiesta.

Serves: 12Prep: 15 minutesCook: 30 minutesTotal: 45 minutesDifficulty: Easy

Serves: 12


  • 1 package (8 oz.) cream cheese, softened
  • 1 cup sour cream
  • 3 cups corn kernels (fresh corn or frozen, thawed)
  • 1 can (4 oz.) Diced Green Chili Peppers, drained
  • 1⁄2 cup green onions, chopped
  • 1 teaspoon lime zest
  • 1 teaspoon garlic powder
  • 1⁄2 teaspoon coarse salt
  • 2 cups shredded Monterey jack cheese, divided
  • 1⁄4 cup chopped cilantro
  • Tortilla chips


  • Heat oven to 350°F.
  • In a bowl stir together cream cheese and sour cream until smooth. Add corn, green chilies, green onion, lime zest, garlic and salt; stir to combine. Fold in 1½ cups cheese. Transfer to 1½ quart baking dish; top with remaining cheese.
  • Bake 25-30 minutes or until hot, bubbly and browning on the edges. Garnish with cilantro. Serve with tortilla chips.
  • Refrigerate leftovers.