Cut the kernels off the cob. For frozen or canned corn, just drain and pat them dry so they don’t add extra moisture to the dip.
In a skillet, Melt a little butter over medium heat. Toss in the chopped green onions and minced garlic and cook until soft and fragrant.
Add & stir in the corn kernels and cook for 3-4 minutes, just until they start to get a little golden. This brings out their natural sweetness and a slight crispness.
Lower the heat and add the cream cheese along with the sour cream. Stir continuously until everything melts together into a smooth, velvety mix that smells heavenly.
Sprinkle in salt, black pepper, and a touch of paprika or chili flakes. If you love bright flavors, add a little lime juice or chopped cilantro.
Add your shredded cheddar and stir until it melts completely, making the mixture perfectly gooey and rich.
For a golden, bubbly top, transfer the mixture into an oven-safe dish, sprinkle more cheese on top, and bake at 375°F (190°C) for about 10 minutes.
Serve warm with tortilla chips, crackers, or toasted bread.
