110 ozcan diced tomatoes(Mexican-style diced tomatoes and green chilies drained)
¼cupfresh cilantro(diced to taste)
3green onions(diced)
¼cupred onion(diced)
One8ozcream cheese(softened)
½cupmayonnaise
½cupsour cream
Twooztaco seasoning mix
2Tablespoonslime juice
1 ½cupsCheddar cheese(shredded)
1 ½cupsMexican-style cheese blend(shredded)
Salt(to taste)
Hot Sauce(like siracha to taste)
Instructions
Preheat oven to 350 ° Spray a medium casserole dish with cooking spray.
Combine the drained canned yellow corn, mixed yellow and white corn,diced tomatoes, cilantro, red and green onions in a large bowl. Toss lightly to combine.
Beat the cream cheese, mayonnaise, sour cream, taco seasoning, and lime juice together in a separate large mixing bowl until smooth and creamy.
Transfer the corn and tomatoes mixture into the bowl containing the cream cheese dressing. Stir gently until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined.
Spoon into the prepared baking dish.
Bake in the preheated oven for 25 minutes, stir and continue baking 20-25 more minutes until the dip is hot and bubbling and the top is lightly browned.
Cool for 15 minutes before serving with your favorite corn chips or crackers.
Notes
If any of the cheeses you select, some can turn a bit oily after prolonged cooking times. If this happens, spoon off the excess oil, or blot with a paper towel after the first 25 minute cooking time, before mixing. It will not affect the flavor.