Ingredients
• 2 cups corn kernels (fresh, thawed frozen, or canned—drained)
• 8 oz (225g) cream cheese, softened
• ½ cup sour cream or Greek yogurt
• ½ cup shredded sharp cheddar cheese
• ¼ cup mayonnaise
• 2 green onions, finely chopped
• 1 garlic clove, minced
• ½ tsp smoked paprika
• ¼ tsp cumin
• Salt & black pepper to taste
• Optional: 2 tbsp roasted poblano or jalapeño peppers for heat
Instructions
- For extra flavor (optional): Sauté corn in a skillet over medium-high 5–7 min until lightly charred. Cool slightly.
- In a large bowl, beat cream cheese until smooth. Add sour cream, mayonnaise, garlic, smoked paprika, cumin, salt, and pepper; mix well.
- Stir in corn, cheddar, green onions, and optional peppers.
- Serve warm or cold:
- Warm: Transfer to oven-safe dish; bake at 350°F (175°C) 20–25 min until bubbly.
- Cold: Chill 1 hour to meld flavors.
- Garnish with extra green onions or a sprinkle of paprika. Serve with tortilla chips, baguette slices, or bell pepper strips!
PREP TIME & NUTRITION (per serving, serves 6):
Prep Time: 10 min (+ optional sauté) | Cook Time: 0–25 min | Total Time: 10–35 min | Servings: 6 | Calories: 220 | Net Carbs: 12g | Fats: 18g | Protein: 6g
Prep Time: 10 min (+ optional sauté) | Cook Time: 0–25 min | Total Time: 10–35 min | Servings: 6 | Calories: 220 | Net Carbs: 12g | Fats: 18g | Protein: 6g