Mexican Corn Dip with Hatch Green Chile
! tbsp. butter
3 cups fresh corn kernels
12 oz. cream cheese, softened
1/3 cup mayo
1 cup sour cream
1/2 tsp. garlic powder
1 tsp. chili powder
juice of 1 lime
1 1/2 cups pepper jack cheese, divided
4 oz Hatch Chile Verde
1/4 cup cilantro leaves, finely chopped
3 green onions, thinly sliced
1/2 cup cotija cheese
Directions:
Preheat oven to 350 degrees F. Spray a 2-quart oval baking dish with nonstick cooking spray
In a large cast iron skillet, melt butter over medium high heat.
Add corn kernels and allow to cook 1-2 minutes before stirring to allow them to char, stir occasionally til cooked through and well charred
Meanwhile, in a large mixing bowl, combine cream cheese, mayo, sour cream, lime juice and spices
Gently mix in charred corn, chile verde, 1 cup cheese, green onions and cilantro. Sprinkle remaining cheese on top
Bake in the preheated oven 15-20 minutes or until golden and bubbly
Garnish with additional cilantro and cotija cheese. Serve hot with tortilla chips
Click here for Hatch Chile Verde
