Street corn dip recipe by Kami Davis

Ingredients

• 32 oz (4 blocks) of cream cheese
• 4 cans Southwest corn, drained
• 16 oz pepper jack cheese
• ½ cup of sour cream
• Tajin or chipotle seasoning to taste
• Cilantro to taste
• Crumble cheese to top (optional)
• Tortilla chips (optional)

Directions

1. If using an oven, preheat to 350°F (175°C).
2. Drain the corn and shred the pepper jack cheese.
3. Combine the cream cheese, corn, pepper jack cheese, sour cream, Tajin or chipotle seasoning, and chopped cilantro in a large mixing bowl. Mix until well combined.
4. Cooking Methods:
   1. Crockpot Method: Transfer the mixture to a crockpot and cook on low for 2 to 2.5 hours, stirring halfway through cooking.
   2. Oven Method: Transfer the mixture to an oven-safe dish and bake for 2 to 2.5 hours, stirring halfway through baking.
5. Once done cooking, sprinkle more Tajin or chipotle seasoning on top.
6. Optional: top with crumbly cheese, such as feta or goat cheese.
7. Serve the street corn dip warm with tortilla chips or your preferred dippers.