Thank you for your interest!
Thank you for your interest!
There will be no Cossayuna Pantry Service on Tuesday, November 3rd due to the mid-term election. The Cossayuna Pantry is located in the Cossayuna Fire Department, which is a polling site.
The Greenwich Pantry will remain open on:
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- Monday, November 2nd from 3:30 - 7:30 PM
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- Wednesday, November 4th from 9:00AM - 12:30PM
Need extra food support? Visit www.comfortfoodcommunity.org/resources
About the Recipe
This delicious summer recipe kicks street corn up a notch by baking everything into a hot and cheesy dip.
Ingredients
16 ounces cream cheese room temperature (2 bricks)
½ cup sour cream
2 cloves garlic minced
2 tablespoons hot sauce
2 tablespoons fresh lime juice (from 1 lime)
2 cups freshly shredded pepper jack cheese divided
30 ounces canned corn fully drained and rinsed (2 cans)
4 ounces low-fat feta cheese or Cotija cheese, crumbled
1 jalapeno pepper chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)
2 tablespoons chopped red onion
½ cup chopped fresh cilantro
Preparation
Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set aside.
In a high-powered blender or mixer, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.
Scoop the cream cheese mixture into a large bowl and add the remaining one cup of cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.
Pour the mixture into the prepared baking dish. Sprinkle with more cheese if desired.
Bake for 15-20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, and hot sauce.