Ingredients
Scale
- 2 cups (300 g) fresh corn kernels
- 1 cup (240 ml) sour cream
- 1 cup (240 ml) cream cheese, softened
- 1 cup (100 g) shredded cheddar cheese
- 1/2 cup (75 g) diced red bell pepper
- 1/4 cup (60 ml) chopped fresh cilantro
- 1 tablespoon (15 ml) lime juice
- 1 teaspoon (5 g) garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine corn, sour cream, cream cheese, cheddar cheese, red bell pepper, cilantro, lime juice, garlic powder, salt, and pepper.
- Transfer the mixture to a baking dish and spread it evenly.
- Bake for 20 minutes or until bubbly and golden on top.
- Serve warm with tortilla chips or vegetable sticks.
Notes
- For added spice, consider adding diced jalapeños.
- This dip can be made ahead of time and baked just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: creamy corn dip, summer cookouts, easy dip recipe