4½ cups fresh corn kernels (about 6 ears), or frozen corn, thawed and patted dry
5-6 garlic cloves, minced
4 scallions, thinly sliced
8 oz cream cheese, softened
1 cup sour cream
1½ cups freshly shredded Monterey Jack, divided
½ cup freshly grated Parmesan
1 tablespoon fresh lemon juice
1½ teaspoons lemon zest
¾ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
Directions
Melt the butter in a large oven-safe skillet over medium-high heat. Add the corn and cook for 3–4 minutes, stirring occasionally, until beginning to brown. Add the garlic and scallions and cook for 30–60 seconds, until fragrant. Reserve about ¾ cup of the corn mixture for topping.
Reduce heat to low. Add the cream cheese, sour cream, 1 cup Monterey Jack, Parmesan, lemon juice, lemon zest, salt and pepper. Stir until creamy and evenly combined.
Smooth the dip in the skillet. Top with the remaining ½ cup Monterey Jack and reserved corn.
Bake at 375°F for 15–20 minutes, until hot and bubbling around the edges. Serve warm with crostini or tortilla chips.
