This is a lighter version of your typical "cheese dip." With the addition of green chiles and mexicorn, this will become one of your favorite dips. Feel free to add some diced jalapenos for additional heat.
1 (8 oz.) package cream cheese
16 oz. sour cream
1 can Mexi-corn
2 (4 oz.) cans diced green chiles
2 t. cumin
1 t. granulated garlic
1/2 t. onion powder
a few dashes hot sauce
salt and pepper to taste
diced jalapeno (optional)
2 cups Pepper Jack cheese, shredded (divided)
Preheat oven to broil. In a medium saucepan, add cream cheese and sour cream over medium heat. When cream cheese has softened sufficiently, stir to combine with the cream cheese.
Add corn and green chiles and stir to combine. Add seasonings and 1 cup pepper jack cheese.
Pour into a greased 9 inch baking dish. Sprinkle remaining cheese on top and place under broiler until cheese begins to bubble.
Remove from oven and serve with tortilla chips. You can sprinkle some thinly sliced green onions or finely chopped cilantro on top if you'd like.