One of our favorite summer dips! Perfect for cookouts or a lazy Sunday afternoon!!
3 Cups cooked corn
8oz cream cheese
8oz shredded cheese (3 cheese or Mexican are my favorites)
1 garlic clove
1/2 small onion
1tsp Chili powder
Preheat oven to 375, spray stone plate or iron skillet
Roast corn over medium high heat in skillet. Corn will brown a bit and may pop. Meanwhile, in separate bowl, cube cream cheese, finely chop onion and garlic (after pressing). Add cheese and chili powder. After corn has browned, not burnt, just lightly toasted, mix into cheese mixture. Transfer to stone plate or iron skillet. Bake for 18-20 minutes, until golden and bubbling. After dip comes out of the oven, sprinkle the top with chili powder and serve with tortilla chips or your favorite cracker!!
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