Have you got a recipe for Mexican Street Corn Dip?
Here's a recipe for Mexican Street Corn Dip:

Ingredients:

• 16 oz cream cheese, softened
• 3/4 cup Lala® Crema, plus more for drizzling
• 2 cloves garlic, chopped
• 2 tablespoons hot sauce
• 2 tablespoons lime juice
• 2 cups shredded pepper jack  cheese, divided
• 1/4 cup cotija cheese, crumbled, plus 2 tablespoons, for garnish
• 1 jalapeño, seeded and diced
• 1/4 cup red onion, chopped
• 1/2 cup fresh cilantro, plus 1 tablespoon, for garnish
• 4 1/2 cups frozen corn, divided
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon chili powder
• tortilla chip, for dipping

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Add the cream cheese, Lala® Crema, garlic, hot sauce, lime juice, and 1 cup (100 G) pepper jack cheese to a high-powered blender and blend on high speed for 1–2 minutes, until mostly smooth.
3. Spoon cream cheese mixture into a large bowl and stir in the remaining cup of shredded cheese, 1/4 cup Cotija cheese, the jalapeño, red onion, 1/2 cup (20 G) cilantro, 4 cups (700 G) frozen corn, salt, and black pepper until well combined.
4. Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining 1/2 cup (85 G) corn on top.
5. Bake the dip for 30–40 minutes, until bubbling and hot.
6. Remove the dip from the oven and top with a drizzle of Lala® Crema, 2 tablespoons Cotija cheese, the chili powder, and 1 tablespoon cilantro.
7. Serve warm with tortilla chips for dipping.

Enjoy your Mexican Street Corn Dip!