Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1/2 cup (50g) finely chopped onion
  • 1 (15-ounce / 425g) can whole kernel corn, drained
  • 1 (10-ounce / 283g) can diced tomatoes and green chilies (like Rotel), undrained
  • 4 ounces (113g) cream cheese, softened
  • 1 cup (100g) shredded Monterey Jack cheese
  • 1/2 cup (50g) shredded cheddar cheese
  • 1/4 cup (30g) mayonnaise
  • 1/4 cup (6g) chopped fresh cilantro
  • 1 jalapeño, seeded and minced (optional, for extra kick)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened and translucent.
  2. In a large mixing bowl, combine the sautéed onion, corn, diced tomatoes and green chilies, cream cheese, Monterey Jack cheese, cheddar cheese, mayonnaise, cilantro, jalapeño (if using), salt, and pepper.
  3. Pour the mixture into the prepared baking dish.
  4. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until bubbly and lightly golden brown.
  5. Let cool slightly before serving with tortilla chips, crackers, or vegetables.