Ingredients

The following ingredients have 4 Servings
  • 3 cups corn kernels (2 cans (drained), frozen or fresh)
  • 12 ounces cream cheese (1 ½ blocks, softened)
  • ⅓ cup mayonnaise
  • 1 cup sour cream
  • ½ teaspoon garlic powder
  • 1 teaspoon chili powder
  • Juice from 1 lime
  • 1 ½ cups shredded Pepper Jack cheese (divided)
  • 4 ounce can green chiles (drained slightly)
  • ¼ cup cilantro leaves (finely chopped, plus some leaves for garnish (parsley is fine))
  • 3 green onions (thinly sliced (1 tablespoon reserved for garnish))
  • ½ cup cotija cheese (for garnish if desired)
  • Hot sauce (a few dashes for heat if desired)

Instruction

  • Preheat oven to 350 degrees F. Spray a 2-quart oval baking dish with nonstick cooking spray.
  • In a large cast iron skillet, melt 1 tablespoon of butter over medium-high heat. Add corn kernels and cook, stirring occasionally, for several minutes or until most of the corn develops a char. (A cast iron skillet works best for this). Set aside until ready to use. You may need to do this in batches. If you don't have a cast iron skillet, I suggest roasting the corn in the oven - drizzle with a tablespoon of olive oil and roast for 15-20 in a 400 degree oven. (*reserve a couple tablespoons of roasted corn to garnish the finished dish).
  • In a large mixing bowl, combine cream cheese, mayo, sour cream, lime juice, garlic powder and chili powder. Gently mix in charred corn, green chiles, 1 cup of Pepper Jack cheese, green onions and cilantro. Sprinkle remaining Pepper Jack cheese on top.
  • Bake in the preheated oven for 15-20 minutes or until golden and bubbly. If you want a more golden top, add a few minutes under the broiler.
  • Garnish with reserved cilantro leaves, corn and cotija cheese. Serve hot with tortilla chips.