Ingredients
2 tablespoons extra virgin olive oil, or oil of your choice
1 small white onion, diced
1 small, or 1/2 medium jalapeno pepper, seeds removed and diced fine
1, 4.5 ounce can chopped green chilis (I use mild)
1, 16 ounce bag of frozen sweet corn
4 ounces low fat cream cheese (I use 1/3 less fat Philadelphia cream cheese)
4 ounces, or 1/2 cup light sour cream (I use Daisy – it’s the best)
1 teaspoon kosher salt
1/4 teaspoon ground cumin
2 ounces or 1/4 cup of shredded white cheddar cheese
Cilantro for garnish (optional)
Chips, sliced radishes, sliced carrots for dipping
Instructions
In a medium skillet or cast iron pan, heat to medium-high heat.
Add olive oil, diced onions, and diced jalapeños, and saute until just soft, about 3 minutes.
Add green chilis and corn and heat through. When corn is thawed, add the cream cheese, sour cream, salt, and cumin and stir until the cream cheese melts into the corn.
Turn the oven to broil. Turn off the burner heat and smooth out the top of the corn. Sprinkle cheddar cheese on top and put under the broiler for just about 3 minutes or until the cheese starts to bubble and just starts to turn light brown – watch it to ensure it doesn’t burn.
Garnish with cilantro and use chips, or sliced radishes for dipping.
- Prep Time: 5 minutes
- Cook Time: 15 minutes