Instructions:
1.Roast the Corn: a.In a large skillet over medium-high heat, cook the corn kernels (no oil needed) for 5-7 minutes until lightly charred. Stir occasionally. Remove from heat and set aside. 2.Mix the Base: a.In a large bowl, mix cream cheese, sour cream, garlic powder, lime juice, salt, and pepper until smooth. 3.Combine Ingredients: a.Add the roasted corn, diced jalapeño, bell pepper, red onion, pepper jack, and cheddar cheese into the bowl. Mix well until fully combined. 4.Bake the Dip: a.Transfer to an oven-safe dish and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden on top. 5.Garnish & Serve: a.Top with fresh cilantro and an extra squeeze of lime. Serve hot with tortilla chips, pita chips, or sliced veggies.
Made with FlippingBook. PDF to flipbook with ease