- Preheat oven to 350°F.
- Start by melting a tablespoon of butter in a large cast-iron skillet over medium-high heat. Toss in those corn kernels with a pinch of Dan-O’s Chipotle Seasoning and cook them, stirring now and then, until they’re beautifully charred and smelling irresistible. (Tip: a cast-iron skillet is your BFF here. No skillet? No worries— use a regular skillet or roast the corn in the oven instead—see the notes below.)
- Next, grab a big mixing bowl and combine cream cheese, sour cream, lime juice, and Dan-O’s Dips Mexi-Ranch for that zesty, creamy base. Gently fold in your charred corn, a cup of Pepper Jack cheese, green onions, and fresh cilantro.
- Spread this cheesy goodness into a prepared baking dish, then sprinkle the remaining Pepper Jack on top for extra ooey-gooey magic.
- Bake it for 15–20 minutes until golden and bubbly. Want that top extra golden? Give it a quick broil—just a few minutes and voilà! Finish with a garnish of cilantro leaves, green onions, and crumbled cotija cheese.
- Serve piping hot with tortilla chips and watch it disappear in minutes.
Oven Roasted Corn: Preheat the oven to 400°F and spread corn out on a baking sheet. Toss with a tablespoon of olive oil and sprinkle with Dan-O’s Chipotle Seasoning. Roast in the oven for about 20 minutes.
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