10ouncecan Rotel,tomatoes and green chilies, drained
8ouncescream cheese,softened
¼cupsour cream
1cupshredded Monterey Jack cheese,divided
1finely chopped jalapeno pepper,ribs and seeds removed
1teaspoonchili powder
1teaspoongarlic powder
½teaspoonground cumin
½teaspoonkosher salt
1tablespoonchopped parsley for garnish,optional
Instructions
Gather your ingredients and preheat the oven to 350° F.
Add the drained corn, Rotel, chopped jalapeños, sour cream, and three-quarters cup of Monterey Jack cheese to a medium-sized bowl. Add the softened cream cheese, chili powder, garlic powder, cumin, and salt, and stir to combine.
Pour the corn mixture into a nine-inch cast iron skillet, pie plate, or 5.5 x 8-inch baking dish sprayed with non-stick cooking spray. Sprinkle the rest of the cheese evenly over the top and bake for 30 minutes or until the dip is hot and bubbly.
Serve this cream cheese corn dip hot with Fritos Scoops, Tostitos Scoops, or other sturdy chips or crackers. Optional garnish with freshly chopped parsley before serving.
Notes
You can substitute one and a half cups of fresh or frozen corn for canned corn. If you use fresh corn, you do not need to cook it first; you will need at least two ears. If you use frozen corn, allow it to thaw completely, and drain any accumulated liquid.To remove the ribs and seeds from your jalapeño, cut them in half lengthwise, and use a serrated grapefruit spoon to scrape them out before cutting them up. When working with jalapenos, you might consider wearing gloves. If not, wash your hands thoroughly and avoid touching your face or eyes, as the oils from the peppers can cause irritation. I like to use Monterey Jack cheese in this recipe because it melts beautifully. You can also use any Mexican cheese blends. Purchased pre-shredded cheese works fine in this recipe.I use Rotel "original." They also have a "hot" and "mild" version available.