Ingredients:

  • 2 cups (300g) sweet corn, canned or frozen
  • 1 cup (240g) cream cheese, softened
  • 1 cup (100g) shredded cheddar cheese
  • 1/2 cup (120ml) sour cream
  • 1/2 cup (75g) diced jalapeños (fresh or pickled)
  • 1/4 cup (60g) chopped red onion
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) chili powder
  • 1/2 teaspoon (2.5g) cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Prepare Ingredients: Drain canned corn (if using) and dice jalapeños and red onion.
  2. Combine Base Ingredients: In a mixing bowl, combine softened cream cheese, sour cream, and shredded cheddar cheese. Mix until smooth.
  3. Add Vegetables and Spices: Stir in corn, jalapeños, red onion, garlic powder, chili powder, cumin, salt, and pepper. Adjust seasoning to taste.
  4. Transfer to Baking Dish: Spread dip evenly in a baking dish.
  5. Heat (if desired): Optionally, bake at 350°F (175°C) for 15-20 minutes or until bubbly. Alternatively, heat on the stovetop over low heat, stirring frequently.
  6. Chill (optional): Let dip cool at room temperature for 30 minutes before serving for flavors to meld.
  7. Serve: Garnish with fresh cilantro, if desired, and enjoy with tortilla chips or veggies.