¾ cup Lala® Crema (175 g), plus more for drizzling
2 cloves garlic, chopped
2 tablespoons hot sauce
2 tablespoons lime juice
2 cups shredded pepper jack cheese (200 g), divided
¼ cup cotija cheese (30 g), crumbled, plus 2 tablespoons, for garnish
1 jalapeño, seeded and diced
¼ cup red onion (35 g), chopped
½ cup fresh cilantro (20 g), plus 1 tablespoon, for garnish
4 ½ cups frozen corn (785 g), divided
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon chili powder
tortilla chip, for dipping
Nutrition Info
Calories 443
Fat 36g
Carbs 17g
Fiber 1g
Sugar 7g
Protein 13g
How to Make It
1. Step
Preheat the oven to 375°F (190°C).
2. Step
Add the cream cheese, Lala® Crema, garlic, hot sauce, lime juice, and 1 cup (100 G) pepper jack cheese to a high-powered blender and blend on high speed for 1–2 minutes, until mostly smooth.
3. Step
Spoon cream cheese mixture into a large bowl and stir in the remaining cup of shredded cheese, ¼ cup Cotija cheese, the jalapeño, red onion, ½ cup (20 G) cilantro, 4 cups (700 G) frozen corn, salt, and black pepper until well combined.
4. Step
Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining ½ cup (85 G) corn on top.
5. Step
Bake the dip for 30–40 minutes, until bubbling and hot.
6. Step
Remove the dip from the oven and top with a drizzle of Lala® Crema, 2 tablespoons Cotija cheese, the chili powder, and 1 tablespoon cilantro.
