In a large mixing bowl, combine the Summer Fresh 5 Cheese Dip and room temperature cream cheese; mix well.
Add shredded aged cheddar and fold in lightly. Add corn and jalapeno peppers and continue folding.
Transfer mixture to a 6-8” cast iron pan and place on medium-high BBQ grill with closed lid. Cook until dip becomes bubbly. Use an oven mitt to remove from the grill and place on heat-proof trivet or mat. Serve with crusty bread, nachos, and toasted pita.
