Labor Day Corn Dip
A creamy, zesty, and crowd-pleasing corn dip perfect for any gathering. This Labor Day favorite is best served warm with crispy tortilla chips.
Equipment
- Large mixing bowl
- Baking dish or cast-iron skillet
Ingredients
- 8 oz cream cheese softened
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp lime juice approx. juice of 1 lime
- 1 tsp chili powder
- to taste Kosher salt
- 30 oz corn 2 cans, drained
- 1 jalapeño seeded and finely chopped
- 2 scallions finely chopped
- 2 cloves garlic finely chopped
- 1/4 cup fresh cilantro chopped, plus more for garnish
- 1/4 cup feta cheese crumbled
- 1 1/4 cups Monterey Jack cheese shredded, divided
- to taste Hot sauce for serving
- Tortilla chips for serving
Instructions
- Preheat your oven to 350°F. In a large bowl, mix the softened cream cheese, sour cream, mayonnaise, lime juice, and chili powder until smooth. Season lightly with salt.
- Gently fold in the drained corn, chopped jalapeño, scallions, garlic, cilantro, feta, and 1 cup of the Monterey Jack cheese.
- Transfer the mixture to a medium baking dish or a cast-iron skillet. Sprinkle the remaining 1/4 cup Monterey Jack evenly on top.
- Bake for 25–30 minutes, until bubbly and golden in spots. Drizzle with hot sauce and sprinkle with extra cilantro. Serve warm with tortilla chips.
Notes
Nutrition Information per serving:
- Calories: 482
