Ingredients:

  • 8 oz Neufchâtel Cheese, softened
  • 0.5 cup Plain Greek Yogurt
  • 0.25 cup Avocado Oil Mayonnaise
  • 1 tbsp Fresh Lime Juice
  • 3 cups Corn Kernels, drained
  • 4 oz canned Diced Green Chiles, drained
  • 0.5 cup Red Bell Pepper, finely diced
  • 0.25 cup Green Onions, thinly sliced
  • 1 small Jalapeño, deseeded and minced
  • 1.5 cups Sharp White Cheddar, shredded
  • 0.5 cup Cotija Cheese, crumbled
  • 1 tsp Smoked Paprika
  • 0.5 tsp Garlic Powder
  • 0.25 tsp Cayenne Pepper
  • 2 tbsp Fresh Cilantro, chopped

Instructions:

  1. Let the 8 oz Neufchâtel sit at room temperature for at least 30 minutes. Note: Cold cheese will stay lumpy no matter how hard you stir.
  2. In a large bowl, combine the Neufchâtel, 0.5 cup Greek yogurt, 0.25 cup mayo, and 1 tbsp lime juice until velvety and smooth.
  3. Stir in 1 tsp smoked paprika, 0.5 tsp garlic powder, and 0.25 tsp cayenne pepper. Note: Mixing spices into the cream base first ensures even distribution.
  4. Add the diced red bell pepper, green onions, and the minced jalapeño.
  5. Gently fold in the 3 cups of drained corn. until every kernel is coated.
  6. Stir in 1 cup of the sharp white cheddar (reserve the rest for the top).
  7. Spread the mixture into your 9x9 baking dish.
  8. Sprinkle the remaining cheddar and the 0.5 cup of crumbled Cotija over the surface.
  9. Place in a preheated 350°F oven for 20 minutes until the edges are bubbling and the top is golden.
  10. Remove from the oven and immediately top with 2 tbsp fresh cilantro.