Ingredients:

  • 8 oz block full-fat Cream Cheese, softened
  • 1/2 cup full-fat Sour Cream
  • 1/4 cup good quality Mayonnaise
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Smoked Paprika
  • 1–2 teaspoons Chipotle Pepper in Adobo, finely minced
  • 1 tablespoon fresh Lime Juice
  • 1/2 teaspoon Kosher or Sea Salt
  • 1/4 teaspoon freshly ground Black Pepper
  • 2 cups Sweet Corn (thawed and drained if frozen/canned)
  • 1 1/2 cups Shredded Cheese Blend (Monterey Jack, Pepper Jack, or sharp Cheddar), divided
  • 1/4 cup crumbled Cotija Cheese or Feta (for garnish)
  • 2 tablespoons fresh Coriander (Cilantro), chopped (for garnish)
  • 1/2 teaspoon Lime Zest (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish. Ensure your cream cheese is properly softened to prevent lumps.
  2. In a mixing bowl, combine the softened Cream Cheese, Sour Cream, and Mayonnaise. Beat until completely smooth and homogeneous. Add Garlic Powder, Smoked Paprika, Salt, and Black Pepper.
  3. Stir in the fresh Lime Juice and the minced Chipotle Pepper/Adobo Sauce. Mix until the seasonings are evenly distributed.
  4. Add the drained Sweet Corn and 1 cup of the Shredded Cheese Blend (reserve the remaining 1/2 cup for topping). Mix gently with a spatula until everything is just combined.
  5. Scrape the corn mixture into the prepared baking dish and spread evenly. Bake for 15–18 minutes, or until the dip is bubbling around the edges and thoroughly heated through.
  6. Remove the dip from the oven. Sprinkle the reserved 1/2 cup of Shredded Cheese evenly over the top. Return the dish to the oven, or switch your oven setting to Grill/Broil (medium-high). Grill for 2–3 minutes, watching carefully, until the cheese is melted, golden brown, and slightly blistered.
  7. Remove the dip from the oven and let it rest for 5 minutes. Garnish generously with crumbled Cotija (or Feta), fresh Coriander, and a sprinkle of Lime Zest. Serve piping hot with tortilla chips or crudités.