Ingredients
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- 2 tablespoons butter
- 4 cups frozen corn, thawed and drained
- 16 oz cream cheese (2 blocks), softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 teaspoons chili powder, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Juice from 1 lime
- 1 1/2 cups shredded Pepper Jack cheese, divided (1 cup for dip, 1/2 cup for topping)
- 3/4 cup cotija cheese, crumbled, divided (1/2 cup for dip, 1/4 cup for topping)
- 2 jalapeños (1 diced, 1 thinly sliced for topping), divided
- 2 green onions, thinly sliced, divided
- 1/3 cup fresh cilantro, chopped
- Tortilla chips, corn chips, pita chips, and/or vegetables for serving
Instructions
- Preheat oven to 350°F. In a large cast iron skillet, melt butter over medium-high heat. Add corn and cook, stirring occasionally, until well-charred, about 8-10 minutes. Add diced jalapeño in the last 2 minutes of cooking. Set aside.
- In a large mixing bowl, beat softened cream cheese until smooth. Mix in sour cream, mayonnaise, chili powder, garlic powder, smoked paprika, and lime juice until well combined.
- Fold in the charred corn mixture, 1 cup Pepper Jack cheese, 1/2 cup cotija cheese, 1/4 cup cilantro, and two-thirds of the green onions.
- Spread into prepared baking dish and top with remaining 1/2 cup Pepper Jack cheese.
- Bake for 15-20 minutes until bubbly. For a more golden, crispy top, broil for 1-2 minutes at the end.
- Garnish with remaining cotija cheese, jalapeño slices, green onions, and cilantro. Serve hot with chips or vegetables.
- Prep Time: 10 mins
- Cook Time: 30 mins