Ingredients
Scale
- 2 (15 oz) cans whole kernel corn, drained
- 1 (8 oz) block cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded sharp cheddar cheese
- ½ cup sour cream
- 2 green onions, sliced
- 1 tbsp lime zest
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Fresh cilantro, for garnish
- Tortilla chips, for serving
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix corn, cream cheese, Monterey Jack, cheddar, sour cream, green onions, lime zest, cumin, garlic powder, salt, and pepper until well combined.
- Spoon mixture into a greased 8×8-inch baking dish or cast-iron skillet.
- Bake for 20–25 minutes, until bubbly and golden on top.
- Garnish with fresh cilantro and serve warm with tortilla chips.
Notes
- For extra heat, add ½ tsp cayenne or 1 chopped jalapeño.
- Make ahead: Assemble up to 24 hours in advance; bake just before serving.
- Leftovers keep covered in fridge for up to 3 days — reheat in oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: ¼ recipe
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
