Summer Corn Dip
A creamy, tangy summer delicacy!
Ingredients
- 8 oz cream cheese room temp
- 1/2 cup mayo
- 20 oz fresh corn cut from cob (4 large ears ish)
- 7 oz canned green chilies
- 2 jalapenos chopped
- 1/2 cup salsa spicy or mild, your choice
- 2-2 1/2 cups shredded Monterey Jack
- 1/4 cup cilantro
- 1 Tablespoon butter
- salt to taste
Instructions
- Preheat oven to 375 degrees. Heat up a saute pan and melt the butter on medium heat, add the corn and brown (approx 3-5 mins)
- Put your cream cheese, sour cream and mayo into a large bowl. and mix well. Add the browned corn, jalapenos, salsa and half of the shredded cheese and mix well. Salt and pepper to taste.
- Spread your mixture in a baking pan and top with the remaining shredded cheese.
- Bake for 20 minutes. Remove from oven when lightly browned and bubbly at the edges and top with cilantro. Cool a bit before serving.
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