With Cinco de Mayo just days away, what better way to celebrate the Battle of Puebla than some uber-cheesy Mexican-American street corn dip? Don't fret over the details, because RightThisMinute's own how-to guru Jessica Hord has dug up a foodie superweapon that'll guarantee a surprise victory at any party!<br /><br />You'll Need:<br />— 16 oz. softened cream cheese <br /><br />— 3 cups shredded pepper jack cheese<br /><br />— 2 minced cloves of garlic<br /><br />— 1/2 cup sour cream<br /><br />— 2 tbsp. wing sauce<br /><br />— Juice from 1 lime<br /><br />— 2 (15 oz.) drained & rinsed cans of corn<br /><br />— 1 chopped jalapeno<br /><br />— 4 oz. feta <br /><br />— 2 tbsp. red onion<br /><br />— 1/2 cup chopped fresh cilantro<br /><br />— Optional: additional wing sauce, feta, and cilantro for the top<br /> <br />Instructions:<br /><br />1. Preheat oven to 350 degrees Fahrenheit. <br /><br />2. Put cream cheese, one cup of the shredded cheese, garlic, sour cream, wing sauce and lime juice in a blender. Pulse until well blended.<br /><br />3. Pour mixture into a large bowl and mix corn, jalapeno, feta, one cup of the shredded cheese, red onion and cilantro.<br /><br />4. Scoop into baking dish and top with the last cup of shredded cheese.<br /><br />5. Bake for 20 minutes. <br /><br />Inspired by: The Cookie Rookie
