Ingredients:

  • 8 oz cream cheese, softened
  • 1/4 cup sour cream
  • 2 tbsp mayonnaise
  • 3 cups frozen corn, thawed and drained
  • 10 oz Rotel (diced tomatoes & green chilies), drained
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 2 tbsp jalapeños, finely minced
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste

Instructions:

  1. Drain the frozen corn and Rotel through a fine-mesh strainer for at least 5 minutes, pressing down with a spoon to remove excess liquid.
  2. In a large mixing bowl, beat the softened cream cheese until smooth and spreadable.
  3. Stir in the sour cream and mayonnaise until the base is a uniform, pale cream color.
  4. Fold in the drained corn, Rotel, minced jalapeños, garlic powder, and smoked paprika.
  5. Gently stir in 1 cup of the shredded cheddar cheese, reserving the remaining 1/2 cup for the topping.
  6. For Oven: Spread the mixture into a buttered 9x9 inch baking dish. Top with reserved cheese and bake at 350°F (175°C) for 20–25 minutes until bubbly.
  7. For Slow Cooker: Transfer mixture to a slow cooker. Cook on LOW for 2 hours or HIGH for 1 hour, stirring once halfway through.