This MEXICAN STREET CORN DIP RECIPE is our favorite Hot Corn Dip! This Mexican Street Corn Recipe is a great way to celebrate Cinco de Mayo! Everything you love about spicy Mexican Dip with a cheesy baked street corn twist . BEST PARTY DIP EVER.

16 ounces 2 blocks low fat cream cheese, softened

1/2 cup sour cream

2 cloves garlic (minced)

2 tablespoons franks redhot sauce (or your favorite wing sauce)

2 tablespoons juice from one lime

2 cups shredded pepper jack cheese (divided)

30 ounces canned corn, fully drained and rinsed ((2 cans))

4 ounces low fat feta cheese (or Cojita Cheese, crumbled)

1 jalapeno pepper (chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor))

2 tablespoons red onion (chopped)

1/2 cup fresh cilantro (chopped)

Your favorite chips for dipping

Preheat oven to 350F
In a high powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.
Scoop the cream cheese mixture into a large bowl and add the remaining one cup cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.
Pour mixture into a prepared baking dish. Sprinkle with more cheese if desired.
Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.
Serve with chips and enjoy!