With Cinco de Mayo just days away, what better way to celebrate the Battle of Puebla than some uber-cheesy Mexican-American street corn dip? Don't fret over the details, because RightThisMinute's own how-to guru Jessica Hord has dug up a foodie superweapon that'll guarantee a surprise victory at any party!
— 16 oz. softened cream cheese
— 3 cups shredded pepper jack cheese
— 2 minced cloves of garlic
— 1/2 cup sour cream
— 2 tbsp. wing sauce
— Juice from 1 lime
— 2 (15 oz.) drained & rinsed cans of corn
— 1 chopped jalapeno
— 4 oz. feta
— 2 tbsp. red onion
— 1/2 cup chopped fresh cilantro
1. Preheat oven to 350 degrees Fahrenheit.
2. Put cream cheese, one cup of the shredded cheese, garlic, sour cream, wing sauce and lime juice in a blender. Pulse until well blended.
3. Pour mixture into a large bowl and mix corn, jalapeno, feta, one cup of the shredded cheese, red onion and cilantro.
4. Scoop into baking dish and top with the last cup of shredded cheese.
5. Bake for 20 minutes.
Inspired by: The Cookie Rookie