Ingredients
Scale
- 2 cups fresh corn kernels (or canned corn)
- 1 cup queso blanco (or any white cheese)
- 1/2 cup cream cheese
- 1/2 cup diced red onion
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 lime (juiced)
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional: jalapeños for some heat
Instructions
- Grill fresh corn for about 10 minutes until charred, let cool, and cut kernels off the cob.
- In a saucepan, melt queso blanco and cream cheese over low heat, stirring until creamy.
- Add grilled corn, red onion, tomatoes, and cilantro to the cheese mixture and mix well.
- Squeeze lime juice, add chili powder, and season with salt and pepper. Add jalapeños if desired.
- Transfer to a serving bowl and enjoy warm or at room temperature with tortilla chips or tacos.
Notes
- For added heat, include diced jalapeños.
- Can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop, Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg