Ingredients
- 4–5 cups corn (fresh or frozen, thawed if frozen)
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 cup red bell pepper, diced
- 2–3 jalapeños, diced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 8 oz cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 (4 oz) can diced green chiles
- 1 teaspoon smoked paprika
- ⅛ cup cilantro, chopped
- 2 ½ cups shredded Colby Jack cheese
- Diced tomatoes, jalapeños, and cilantro for garnish
Instructions
- Preheat oven to 400°F (200°C).
- If using fresh corn, boil or grill, then cool and slice kernels from the cob. If using frozen corn, thaw and drain well.
- In a skillet over medium-high heat, heat olive oil. Sauté onion, red bell pepper, and jalapeños for 3–4 minutes until softened. Add corn and cook 2–3 minutes to lightly char.
- Add garlic and cook 1–2 minutes until fragrant. Remove from heat.
- In a medium bowl, mix cream cheese, mayonnaise, and sour cream until smooth.
- Fold in green chiles, corn mixture, smoked paprika, cilantro, and 1 ½ cups cheese. Mix until well combined.
- Transfer to an 8×8-inch baking dish or oven-safe 10-inch skillet. Top with remaining cheese.
- Bake for 15 minutes, until hot and bubbly.
- Garnish with diced tomatoes, jalapeños, and cilantro. Serve with tortilla chips or Fritos.
Notes
- For extra heat, leave some jalapeño seeds in when dicing.
- Can prepare ahead and bake just before serving.
- Use grilled corn for a smokier flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 191 kcal
- Sugar: 4 g
- Sodium: 410 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 32 mg
