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Appetizers | |
| 8 ounces cream cheese, at room temperature 1/2 cup sour cream 1/2 cup mayonnaise Two 10-ounce packages frozen fire-roasted corn Two 4.5-ounce cans chopped green chiles 1/2 cup jarred jalapenos, chopped 1/2 cup jarred salsa Kosher salt and freshly ground black pepper 3 cups grated Monterey Jack cheese 1/4 cup fresh cilantro leaves Corn chips, for serving | |
| Preheat the oven to 375 degrees F. Stir together the cream cheese, sour cream and mayonnaise in a large bowl until combined. Add the corn, chiles, jalapenos, salsa, salt, pepper and half the grated cheese, then stir. Spread the mixture into a 9-by-13-inch casserole dish and sprinkle the top with the remaining cheese. Bake until bubbly and golden, about 20 minutes. Top with the cilantro and serve warm with the corn chips on the side. | |
Unrated | |
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