Hot Chili Corn Dip

• 8 oz cream cheese, room temperature
• ⅓ c sour cream or plain Greek yogurt
• ¼ c mayonnaise
• Zest and Juice of 1 lime
• 2 tbsp Chili Powder
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp kosher salt
• 4 c Fresh From Florida Corn (about 5 ears)
• 3 scallions, thinly sliced
• 1 c Monterey Jack cheese, shredded
• 1 c sharp cheddar cheese, shredded
• ¼ c fresh cilantro, chopped

Preheat oven to 350°F.

In a large mixing bowl, mix together the cream cheese, sour cream, mayonnaise, lime zest and juice, chili powder, smoked paprika, oregano, garlic powder and salt. Gently fold in fresh corn and scallions, followed by shredded cheese, reserving ¼ cup of Monterey Jack.

Pour mixture into a 10” round cast iron baker. Top with remaining shredded cheese and bake for 25-30 minutes or until mixture is bubbling.

Top with cilantro and serve.

Chef Tip: Alternatively, hollow out a large boule or loaf of bread and fill with the corn mixture. Place in a large Dutch oven with a lid and bake. Serve with cubed pieces of bread.

Recipe developed by Chef Anna Rossi @annarossiofficial