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© Meredith Corporation. All rights reserved. Used with permission.
(3 cups for 12 servings)
Preheat oven to 375°F.
Coat a medium (10-inch) cast-iron skillet with cooking spray; heat over medium-high heat. Add corn; cook, stirring occasionally, until mostly golden brown, 5 to 7 minutes. (Corn kernels may “pop” as they brown.) Remove from heat; stir in Cheddar and cream cheese. Transfer to the oven.
Bake until golden and bubbling, 18 to 20 minutes. Sprinkle the cheese dip with cayenne (or chili powder) and serve.