Steam the fresh corn kernels in the microwave by wetting some paper towels and without straining them, placing them in the bottom of a large microwave-safe bowl. Then pour the corn kernels into the bowl and cover them with another layer of moist paper towels. Tightly cover the bowl with plastic wrap. Cook for 2 minutes or until fully heated but still crisp.
Remove both layers of paper towels and then mix together all of your ingredients, reserving 1/4 cup of shredded cheese for the top of the dish.
Transfer the corn dip mixture into a 1.5-quart baking dish and top with the reserved shredded cheese.
Bake 20 – 30 minutes until the top is golden and the dip is hot and bubbly.
Serve with your choice of chips, crostini, or fresh vegetable sticks.
Nutritional information is provided as a courtesy and is sourced from the USDA Food Database.