Ingredients:

  • 225g full-fat cream cheese, softened
  • 120ml high-quality mayonnaise
  • 115g diced green chilies, drained and patted dry
  • 500g whole kernel corn, drained
  • 225g Monterey Jack cheese, hand-shredded and divided
  • 15g fresh jalapeño, finely minced
  • 5g smoked paprika
  • 30g fresh cilantro, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). Grab your mixing bowl and work that softened cream cheese with a spatula until it looks like smooth frosting. Note: Lumps here will stay lumps in the final dish.
  2. Fold in the mayonnaise slowly. You’re looking for a satiny, uniform consistency. The aroma at this stage should be faintly tangy.
  3. Incorporate the dry ingredients. Add the drained corn, green chilies, minced jalapeño, smoked paprika, and half of the Monterey Jack. Note: Stir gently so you don't crush the corn kernels.
  4. Transfer to your dish. Use the spatula to smooth the top. It doesn't have to be perfect, but an even layer ensures even cooking.
  5. Add the remaining cheese. Distribute the rest of the Monterey Jack across the top. This creates the protective gratin layer.
  6. Bake for 20 minutes. You are looking for the edges to be bubbling and the top to be golden brown.
  7. Check the aroma. Around 18 minutes, the smell of roasted chilies should be very prominent. That’s your cue it's almost done.
  8. Garnish and serve. Remove from the oven and sprinkle with the chopped cilantro. Serve while it’s still hissing and molten.