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ALL OF THE BEANS.
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Bush’s® Slow-Simmered White Street Corn Dip
A new take on a classic, this dip incorporates savory street corn flavor with Bush’s® Slow-Simmered White Chili Magic® Chili Starter. Baked until bubbly, it’s the ideal appetizer for dipping or dunking!
- Prep Time
10 Mins
- Cook Time
20 Mins
- Serves
6 to 8
Ingredients
- 2 tsp olive oil
- ½ cup onion, diced
- 1 jalapeño, diced
- 2 tsp garlic, minced
- 8 oz cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- 2 cups shredded pepper jack cheese, divided
- 2 Tbsp lime juice
- 2 cups grilled corn cut of the cob or 12 oz frozen fire-roasted corn
- 1 can (15.5 oz) Bush’s® Slow-Simmered White Chili Magic® Chili Starter
- ¼ cup cilantro, chopped (optional, for serving)
- Tortilla chips or corn chips (for serving)
Cooking Instructions
- 1PREHEAT
Preheat oven to 350 degrees F (175 degrees C).
- 2SAUTE
Add olive oil to a skillet and sauté onion, jalapeño and garlic until soft.
- 3MELT
Add cream cheese, sour cream, mayonnaise, and 1 cup of pepper jack cheese and stir until cheese is melted.
- 4COMBINE
Stir in lime juice, corn and beans until well combined.
- 5BAKE
Transfer mixture to a baking dish and spread out evenly. Sprinkle remaining pepper jack cheese on top. Bake in oven for about 20 minutes, or until cheese is melted and bubbly. Remove from oven and let cool slightly.
- 6SERVE
Garnish with chopped cilantro before serving. Serve with tortilla chips or corn chips.