Ingredients
Scale
- 1 cup corn kernels (fresh or frozen)
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder
- 1/4 cup cilantro (chopped)
- 2 green onions (sliced)
- 1/4 cup queso fresco (crumbled)
- Salt and pepper to taste
Instructions
- Prepare your ingredients by thawing frozen corn if needed.
- In a large bowl, mix softened cream cheese, sour cream, mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- Gently fold in corn kernels, chopped cilantro, and sliced green onions until well combined.
- Transfer to a serving dish and top with crumbled queso fresco; optionally sprinkle with extra chili powder.
- Chill in the refrigerator for at least one hour before serving or bake in a preheated oven at 350°F (175°C) for 20 minutes until bubbly.
- Serve with tortilla chips or fresh veggies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 155
- Sugar: 3g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg