Now you know what to do with that leftover grilled corn!
4 oz. cream cheese, softened
250 mL/1 cup fresh grilled/leftover or frozen corn, thawed
180 mL/3/4 cup Spicy Chipotle Ranch Dressing
250 mL/1 cup shredded Mexican-blend cheese (For spicy version, use Mexicana or Inferno Havarti from Say Cheese)
In medium bowl with mixer on medium, beat cream cheese, corn, Spicy Chipotle Ranch and 1/2 cup Mexican-blend cheese.
Transfer to 500 mL/2-cup ovenproof baking dish and top with 125 mL/1/2 cup Mexican-blend cheese. Bake at 190°C/375°F 10 minutes or until bubbling.
Serve warm with tortilla chips. Makes about 375 mL or 1 1/2 cups.