Mild Mexican corn dip- corn, cream cheese, lime, mayo, queso fresco, a pinch of mild Chiles, onions, and spice. (Had mild-medium spice in it)
just thaw (can also cook from frozen) and bake at 350 about 30 minutes-35 minutes. Stir every 7-10 minutes to make sure cream cheese is well combined. Will serve about 4-6 people as a side dip
