Mexican Street Corn Dip

Mexican Street Corn Dip8-12 servings

Ingredients12 oz cream cheese, 1 1/2 bricks (room temperature)1/2 cup sour cream1/2 cup mayo3 cloves garlic, minced3 Tablespoons Hot Sauce, (I use Franks)3 Tablespoons fresh Lime juice2 cups shredded pepper jack cheese, divided6 corn of cobs4 oz Cotija or Feta cheese1 jalapeno pepper, finely chopped2 Tablespoon red onion, finely chopped1/2 cup cilantro, chopped
InstructionsPreheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray and set aside.
Shuck corn. Bring the water to a boil, add the corn, cover, turn off the heat, and cook for about 10 minutes. Remove corn and let cool. When cool remove kernels from cob with corn kernel cutter or knife. Set kernels aside.

Place cream cheese, sour cream, mayo, garlic, hot sauce, lime juice, and cheese in a mixing bowl. Mix with a mixer until well blended. Add jalapeno pepper, onion, and cilantro. mix well.  Fold in corn and Cotija cheese. 
Put mixture in the prepared baking dish. Sprinkle with Cotija cheese and bake for 30-35 minutes or until it is hot and bubbly. Garnish with cilantro and hot sauce, if desired.  Serve warm with chips.