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Ingredients:
2 tablespoons butter
4 oz. Cream Cheese
3 cups Corn, fresh (about 4 ears) (or 2 cans, drained)
4 oz. can roasted, diced green chiles
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1 jalapeño, diced
1 cup grated sharp cheddar cheese
Black pepper, to taste
Instructions:
In a cast iron skillet (at least 8 inches), melt butter and cream cheese. Over medium heat, stirring until smooth
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Add corn, green chiles and jalapeno and stir.
Add the cheddar cheese and stir until completely melted.Season with a pinch of black pepper and serve hot with tortilla chips!
Notes:
Other optional topping ideas: peppers, fresh parsley, hot sauce.
Cooking Tips:
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An 8-inch cast iron skillet is perfect for this recipe, but you can also use a 10-inch skillet or larger to have more space or to serve more people.
To prepare in a slow cooker: Add all ingredients and cook over low heat for 3 to 4 hours, stirring occasionally, or until melted and bubbling.