- 3 cups corn kernels (fresh or frozen, then thawed)
- 1 (8 oz.) package cream cheese, room temperature
- 1 jalapeño pepper, seeds and rib
s removed, finely chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cotija cheese, crumbled, garnish
- 2 tablespoons unsalted butter
- 2 tablespoon fresh cilantro, chopped
- 2 tablespoons green onions, finely chopped
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground pepper, to taste
- In a large bowl, combine cream cheese, mayonnaise and sour cream, and mix until combined. Season with salt and pepper.
- Melt butter in a large skillet over medium-high heat, and sauté corn and jalapeño for 6-8 minutes, or until softened and browned.
- Remove veggies from heat, then pour into cream cheese mixture, stirring to combine.
- Season with chili powder and cumin, then taste and adjust seasoning, if necessary.
- Fold in cilantro and green onions, then sprinkle with cotija cheese and serve with chips. Enjoy!