This is a great Cinco De Mayo appetizer or a fun contribution to any potluck or outdoor gathering. With graduations just around the corner, this is also easy to make ahead and heat at the last minute.
Add a bit salt to taste needed. Scrape the corn and cheese mixture into a medium size cast iron skillet or medium sized glass baking dish, buttered. Top with the remaining ½ c. each of Monterey Jack and cheddar and put in the oven for 20 minutes, covered with foil, until hot and bubbly. Serve the cheesy corn dip with Fritos Scoops or tortilla chips.