16ozcream cheese regular or low fat, not no-fat at room temperature
1cupTillamook Vintage Extra Sharp White Cheddar, grated
1 1/2cupscorn, fresh or frozen, not thawed*
1/2 -1Jalapeno, chopped (seeded if you do not like spicy foods)
1red pepper, seeded, chopped and divided (a few bits separated for garnish)
1/2 to 1cupcilantro, chopped (a few bits separated for garnish)
1/2teaspoonsalt
3-4drops hot pepper sauce, such as Tabasco
Instructions
Mix the sour cream and cream cheese together in a bowl until smooth.
Fold in the remaining ingredients, (leaving some of the cilantro and red pepper to sprinkle on top after baking).
Spoon into a lightly greased dish for baking. I used a 10 inch round tart dish.
Bake at 375 for 20 minutes on top third of oven or until bubbly and slightly golden.
Serve immediately.
Notes
- If using fresh corn, cook the corn and then cut the corn off of the cob before using. Measure out 1 1/2 cups of corn for the recipe.-You may make this ahead and bake when ready to use. Remove from refrigerator about 30-45 minutes before baking. and set on counter. Bake for 20-30 minutes.-You may add chopped peppers, tomatoes that have been seeded, onions (chopped fine), green chilies, and/or other types of grated cheese.-If you cannot find Tillamook Extra Sharp White Cheddar, you may use other brands of cheese. This would also be great with an Extra Sharp (yellow) Cheddar cheese. I would stay with a "sharp" variety of cheese. It will cut the richness of the cream cheese and sour cream combination and add a depth of flavor.