Baked Street Corn Dip

Ingredients
8 oz cream cheese, softened
1/4 cup sour cream
3 Tbsp mayonnaise
1 tsp ground cumin
1/2 tsp chili powder, plus more for garnish
Salt and pepper, to taste
2 Tbsp (1/4 stick) butter or vegetable oil
3 cups sweet corn kernels (about 4 ears)
1 cup diced tomatoes
1 jalapeno pepper, seeded and diced
1 clove garlic, pressed or minced
2 Tbsp chopped cilantro, plus more for garnish
1/4 cup shredded cheddar or Monterey Jack cheese

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together cream cheese, sour cream, mayonnaise, cumin, chili powder, and salt and pepper. Stir until creamy, then set aside.
3. Melt butter or heat oil in a large skillet over low heat. Add corn, tomatoes, jalapeno, and garlic. Sauté gently 8-10 minutes.
4. Remove corn mixture from heat and stir into cream cheese mixture. Add cilantro and shredded cheese, stirring until well blended.
5. Pour into a medium baking dish and bake 12-15 minutes. Remove from oven and let cool 5 minutes. Garnish with chili powder and cilantro and serve warm with tortillas or corn chips. Serves 12.

Notes: I made this for a game night last night and it was well received. I really liked it and wouldn't mind having it again soon.

Source: Texas Co-op Power magazine (April 2020)