INGREDIENTS
3 cups
corn kernels (fresh is preferred but canned or frozen are good too)
4 oz
cream cheese (room temperature)
1/2
cup sour cream
1/2 tsp
garlic powder
1/4
teaspoon kosher salt
4 oz
pepper jack cheese (about 1 cup shredded)
2 oz
sharp cheddar cheese (about 1/2 cup shredded)
2
ounces Monterey jack cheese (about 1/2 cup shredded)