• 2 tsp olive oil
• 3 green onions, minced, plus more for garnish
• 2 garlic cloves
• 2 cup corn (fresh or frozen)
• 1 cup (8 ounces) cream cheese
• 1 cup sharp cheddar cheese
• 3 tbsp pickled jalapeños, minced, plus more slices for garnish
• ¼ tsp kosher salt
• ¼ tsp smoked paprika
• Optional: crumbled cotija or feta cheese, for garnish

Substitutions

• Green onion—> 1/4 cup of ANY minced onion.
• Garlic—> 1/2 teaspoon garlic powder (add it when you add the salt).
• Cream cheese—> I used vegan cream cheese because I randomly had it. That kept this dip healthier. If I hadn’t used a vegan cream cheese, I would have used 1/2 cup cream cheese and 1/2 cup Greek yogurt. You could also use 1/2 cup sour cream, 1/2 cup cream cheese. Or, like is listed in the recipe, just use 8 ounces of normal cream cheese. Just stick to about 1 cup total of “creamy” substance”.
• Cheddar cheese—> mozzarella, 1/2 cup Parmesan, pepperjack, gouda, so many options here. Anything melty.
• Pickled jalapeño—> saute 1/2 minced jalapeno in with the green onions and garlic. Add a splash of any light colored vinegar to the dip when you add the cheeses.
• Smoked paprika—> this is SO good in here. But if you can’t find it, add some garlic or onion powder just for more flavor.