When it comes to appetizers, Mexican Street Corn dip is the ultimate people pleaser. Cheesy, savory, sweet and spicy. What’s not to love? @505southwestern is the perfect addition to this recipe, I promise... you’ll be addicted at first bite! (#ad) . CONTEST ALERT FOR COOKS! Enter for a chance to win $2,500 CASH and a trip to New Mexico for the 505 Southwestern VIP Party! Click the link on their bio. Entries close June 19th! . INGREDIENTS: • 2.5 cups Corn • 1 Orange or Red Bell Pepper, chopped • 1 Garlic Clove, minced • 16 oz. Cream Cheese, cubed • 1⁄4 cup Sour Cream • 1⁄4 cup 505 Southwestern Green Chile Sauce • 8 oz. Pepper Jack Cheese, shredded • 4 oz. Queso Fresco, cut into small chunks • 6 slices Bacon, cooked and chopped • 2 tbsp. Chopped Fresh Cilantro • Smoked Paprika, sprinkle to taste • Fresh Lime Wedges, for serving • Tortilla Chips, for serving . DIRECTIONS: 1. Preheat the oven to 350F. 2. Pour the corn, chopped bell pepper, minced garlic, cream cheese, sour cream, chile sauce and cheeses in to the casserole dish. Mix together with a large spoon until combined. 3. Bake for 20 minutes, or until hot and bubbly. Garnish with chopped bacon, cilantro, and smoked paprika. Serve with fresh lime wedges and tortilla chips.