Ingredients
Scale
- 1 (8 oz) block cream cheese, softened
- 1 cup sour cream
- 1 (15 oz) can whole kernel corn, drained
- 1 (4 oz) can diced green chiles, drained
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ½ tsp garlic powder
- ¼ tsp salt
- Pinch of cayenne (optional)
- Fresh cilantro, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or baking dish.
- In a bowl, mix cream cheese and sour cream until smooth.
- Stir in corn, green chiles, cheddar, Monterey Jack, garlic powder, salt, and cayenne (if using).
- Spoon into prepared dish and smooth top.
- Bake 20–22 minutes, until bubbly and lightly golden on top.
- Garnish with fresh cilantro and serve warm with tortilla chips, crackers, or veggies.
Notes
- For extra flavor, add ½ cup crumbled cooked bacon or 1 tsp smoked paprika.
- Serve warm or at room temperature—great made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: ¼ recipe
- Calories: 210 Kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 40 mg
