Ingredients:

  • 8 oz cream cheese, softened to room temperature
  • 0.5 cup sour cream (full fat)
  • 0.5 cup real mayonnaise
  • 1 packet (28g) dry Ranch dressing mix
  • 0.5 tsp smoked paprika
  • 22 oz whole kernel corn (2 cans, 11 oz each), drained and patted dry
  • 10 oz Rotel diced tomatoes and green chiles, very well drained
  • 2 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup green onions, finely sliced
  • 0.25 cup fresh cilantro, chopped
  • 0.5 tsp cumin

Instructions:

  1. Pour both cans of corn and the Rotel into a fine-mesh strainer and let them sit for 5 minutes.
  2. Use a paper towel to gently press the top of the corn and Rotel in the strainer. You want them bone dry.
  3. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise.
  4. Use an electric hand mixer on medium speed to whip for approximately 2 minutes until the base is light, airy, and free of lumps.
  5. Fold in the dried corn, drained Rotel, shredded cheddar cheese, sliced green onions, chopped cilantro, dry ranch mix, smoked paprika, and cumin using a silicone spatula until evenly distributed.
  6. Transfer to a serving bowl. For best results, chill for 30 minutes to allow flavors to meld, though it can be served immediately with Fritos Scoops or sturdy tortilla chips.