Ingredients:

  • 1 can (15 oz / 425g) whole kernel corn, drained
  • 1 can (10 oz / 283g) Rotel diced tomatoes and green chilies, drained
  • 2 tbsp (28g) unsalted butter
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/4 cup (60ml) mayonnaise
  • 1/4 cup (60ml) sour cream
  • 1/2 cup (50g) Cotija cheese, crumbled
  • 1 tsp (5g) smoked paprika
  • 1 tbsp (15ml) fresh lime juice
  • 2 tbsp (8g) fresh cilantro, chopped
  • 1 clove (5g) garlic, minced

Instructions:

  1. Melt the butter in a skillet over medium-high heat. Add the drained corn and cook without stirring for 2-3 minutes until golden-brown charred spots appear. Stir in the minced garlic for 30 seconds until fragrant, then remove from heat.
  2. In a mixing bowl, beat the softened cream cheese until smooth. Fold in the mayonnaise, sour cream, and lime juice until a velvety consistency is achieved. Gently stir in the charred corn, Rotel, and half of the Cotija cheese.
  3. Transfer the mixture into a greased 8x8 inch baking dish. Top with the remaining Cotija cheese and a sprinkle of smoked paprika.
  4. Bake at 375°F (190°C) for 15-20 minutes until edges are bubbling and the top is slightly golden. Garnish with fresh cilantro immediately before serving.