Firecracker Street Corn Dip Ingredients: 3 cups corn kernels (grilled or roasted) 8 oz cream cheese, softened ½ cup sour cream ½ cup mayonnaise 1 cup shredded Monterey Jack cheese ½ cup crumbled cotija or feta cheese 2 cloves garlic, minced 1–2 jalapeños, finely chopped ½ tsp smoked paprika ½ tsp chili powder ½ tsp cumin 1–2 tbsp hot sauce Salt & black pepper, to taste 2 tbsp chopped cilantro 2 tbsp diced red bell pepper Lime juice from ½ lime Method: Roast the corn in a skillet until lightly charred. In a bowl, mix cream cheese, sour cream, mayonnaise and Monterey Jack cheese. Add garlic, jalapeño, paprika, chili powder, cumin, hot sauce, salt and pepper. Fold in the charred corn, red pepper and half of the cilantro. Transfer to a baking dish and top with cotija/feta. Bake at 375°F (190°C) for 20–25 minutes, until hot, bubbly and golden. Finish with extra cilantro, hot sauce and a squeeze of lime. Serve hot with tortilla chips. - @cakecravings55