This hot corn dip, with all that summery corn flavor and plenty of creamy, tangy, cheesy goodness, is  topped with your favorite Tex-Mex fixings. 

Serve it up with your choice of great dipping snacks: chips, crackers, celery sticks, carrots, tortillas, etc.

Ingredients

• For the dip:
• 2 (15.25-ounce) cans whole kernel corn, drained
• 1 (8-ounce) package cream cheese, room temperature
• 1/4 cup sour cream
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup cheddar cheese, shredded, divided
• 1/2 cup pepper jack cheese, shredded, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Optional garnishes:
• scallions, to taste, sliced
• fresh jalapeño, to taste, sliced
• cilantro, to taste, chopped
• Optional, for serving:
• carrot sticks, to taste
• celery sticks, to taste
• tortilla chips, to taste
• crackers, to taste

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Coat a 2 1/2-quart casserole dish with cooking spray.

Step 3 -In a large bowl add the corn, the cream cheese, the sour cream, the mozzarella cheese, 1/4 cup of the cheddar cheese, 1/4 cup of the pepper jack cheese, the garlic powder, and the chili powder and stir until evenly combined.

Step 4 -Pour the corn mixture into the prepared casserole dish.

Step 5 -Sprinkle the remaining cheddar cheese and the remaining pepper jack cheese over the corn mixture.

Step 6 -Bake uncovered until the edges bubble and just start to brown, about 25-35 minutes.

Step 7 -Garnish with the scallions, the jalapeños, and the cilantro.

Step 8 -Serve with the carrot sticks, the celery sticks, the tortilla chips, and the crackers.

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