Ingredients:

  • 22 oz Mexicorn (2 cans, 11 oz each), thoroughly drained and patted dry
  • 4 oz fire-roasted chopped green chiles (1 can)
  • 1 medium fresh jalapeño, finely minced
  • 8 oz full-fat cream cheese, softened to room temperature
  • 0.5 cup real mayonnaise
  • 0.5 cup full-fat sour cream
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 2 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup Monterey Jack cheese, shredded
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. The Dry-Prep Phase: Empty the cans of Mexicorn into a colander. Let sit for 5 minutes, then spread the corn onto a layer of paper towels. Press down firmly to remove excess moisture to ensure the dip remains thick.
  2. The Creamy Integration: In a large mixing bowl, beat the softened cream cheese until smooth. Fold in the sour cream, mayonnaise, smoked paprika, and garlic powder using a rubber spatula.
  3. Folding: Once the base is unified, fold in the dried Mexicorn, chopped green chiles, minced jalapeño, and half of the shredded cheddar and Monterey Jack cheeses.
  4. The Thermal Finish: Transfer the mixture to a 2-quart baking dish. Top with the remaining shredded cheese. Bake at 350°F (175°C) for 20 minutes, or until the edges are bubbling and the top shows mahogany-colored spots.
  5. Garnish: Remove from the oven and top with fresh cilantro or sliced green onions before serving hot.