4 ounces softened cream cheese 1/2 cup sour cream 11 ounce can sweet corn niblets 1-2 jalapeños finely minced (I used two, I like the heat) 1 green onion finely chopped 1 cup monterey jack cheese, shredded (from a block) dash of cayenne pepper dash of Sriracha hot sauce
- Preheat oven to 400 degrees.
- Mix together softened cream cheese and sour cream in a large bowl. Drain corn and let dry on a paper towel to remove excess water.
- Add corn, jalapeño, green onion, cheese, cayenne pepper and Sriracha and mix to combine.
- Pour into a baking dish, and bake for 20 minutes.