Ingredients

The following ingredients have 7 Servings
  • 1 16 ounce bag frozen corn kernels
  • 1 8 ounce package of cream cheese (room temperature)
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 3/4 tsp. cumin
  • 1/2 tsp. garlic powder
  • 14.5 ounce can fire roasted tomatoes
  • 4 ounce can green chiles
  • 8 ounces of pepper jack cheese shredded
  • 4 ounces cheddar cheese shredded
  • Optional:
  • cilantro

Instruction

  • Preheat oven 350 degrees.
  • Put skillet on stove top over medium heat.
  • Rinse corn kernels and place in skillet.
  • Drain tomatoes, and chiles and mix with corn.
  • Cook 2-4 minutes to just warm corn and incorporate tomatoes and chilies.
  • Meanwhile mix cream cheese, mayo, and sour cream in medium mixing bowl with hand mixer.
  • Add cumin and garlic powder and stir well.
  • Add this cream mixture to corn and combine.
  • Then add about 6 ounces of pepper jack cheese and stir until everything is thoroughly combined.
  • Top with remaining pepper jack cheese and cheddar cheese.
  • Place in preheated oven and bake 20-25 minutes until bubbly and warm.
  • Can be topped with cilantro.