Ingredients:

  • 2 cans (15 oz each) fire-roasted corn, drained
  • 1 small red onion, finely diced
  • 2 cloves garlic, minced
  • 1 can (10 oz) Rotel Original diced tomatoes and green chilies, drained
  • 1 tbsp avocado oil
  • 4 oz Neufchâtel cheese, softened
  • 0.5 cup plain non-fat Greek yogurt
  • 1 cup sharp white cheddar cheese, shredded
  • 0.25 cup fresh cilantro, chopped
  • 3 green onions, sliced
  • 1 large lime, juiced
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 2 tbsp Cotija cheese, crumbled

Instructions:

  1. Heat avocado oil in a large non-stick skillet over medium-high heat. Add the drained fire-roasted corn and sear undisturbed for 2-3 minutes until charred spots appear and kernels begin to pop.
  2. Add the diced red onion to the skillet and sauté for 3 minutes until translucent.
  3. Stir in the minced garlic, cumin, smoked paprika, and drained Rotel. Sauté for 1 minute until fragrant and excess moisture has evaporated.
  4. Reduce heat to low. Add the softened Neufchâtel cheese in small chunks, stirring constantly until fully melted and velvet-like in texture.
  5. Fold in the Greek yogurt and shredded white cheddar. Stir until the cheese is just melted. Remove from heat immediately to prevent the yogurt from curdling.
  6. Stir in the lime juice, chopped cilantro, and green onions. Garnish with crumbled Cotija cheese and serve warm.