Summer Corn Dip - Burlington County Agricultural Center

Ingredients

• 8 oz cream cheese (room temp)
• 1/2 cup mayo
• 20 oz fresh corn (cut from cob (4 large ears ish))
• 7 oz canned green chilies
• 2 jalapenos (chopped)
• 1/2 cup salsa (spicy or mild, your choice)
• 2-2 1/2 cups shredded Monterey Jack
• 1/4 cup cilantro
• 1 Tablespoon butter
• salt to taste