3-4cupscorn kernelsfresh is preferred but canned or frozen are good too
4ouncescream cheesesoftened to room temperature
1/2 cupsour cream
1/4 teaspoonkosher salt
4ouncespepper jack cheeseabout 1 cup shredded
2ouncessharp cheddar cheeseabout 1/2 cup shredded
2 ouncesMonterey jack cheeseabout 1/2 cup shredded
Combine ingredients together in a large bowl. Pour into a small casserole dish (8” square or equivalent).
Bake at 350 degrees for about 30 minutes or until cheeses are melted and golden brown on top.
Serve hot with tortilla chips or crackers.
If using fresh corn, you'll need about 4 ears to get 3-4 cups or corn kernels. Cook the corn using your favorite method - I leave the husks on and put the corn right in the microwave for about 3 minutes per ear. Storing leftovers is easy! Just spoon the dip into an airtight container and keep it in the fridge for up to 3-4 days.To reheat, just pop it in the microwave for 30-45 seconds.