Layered Mexican Street Corn Dip

Name: Layered Mexican Street Corn Dip
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 pkg. Neufchatel cheese, softened; 2 ears corn on the cob, grilled, kernels removed from cob (about 1 cup); ¼ cup reduced-fat mayonnaise; 2 Tbsp. light sour cream; 2 tsp. reduced-sodium taco seasoning mix, divided; 1 Tbsp. fresh cilantro, divided; 2 Tbsp. Cotija cheese; 2 limes, each cut into 10 wedges, divided; RITZ Toasted Chips Original

Recreate the delicious flavors of Mexican street corn in a party appetizer with this creamy fresh corn dip seasoned with cilantro and Cotija cheese.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 2 cups dip or 16 servings, 2 cups dip and 14 chips each.

Ingredient list

1 pkg. (8 oz.) Neufchatel cheese, softened
2 ears corn on the cob, grilled, kernels removed from cob (about 1 cup)
¼ cup reduced-fat mayonnaise
2 Tbsp. light sour cream
2 tsp. reduced-sodium taco seasoning mix, divided
1 Tbsp. chopped fresh cilantro, divided
2 Tbsp. crumbled Cotija cheese
2 limes, each cut into 10 wedges, divided
RITZ Toasted Chips Original

Directions

Spread Neufchatel cheese into 9x6-inch oval on serving plate; set aside.

Cut kernels off the corn cobs; place kernels in medium bowl. Add mayonnaise, sour cream, 1-3/4 tsp. of the taco seasoning and 2 tsp. of the cilantro; mix well. Spoon over cream cheese layer. Sprinkle with the Cotija cheese.

Squeeze 2 lime wedges over top of dip; sprinkle with the remaining taco seasoning mix and cilantro.

Serve with the chips, and remaining lime wedges for squeezing over individual servings of the dip.