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Ingredients
1 Pound frozen corn kernels, thawed
1 (8 oz) Cream cheese, cubed
1/2 Cup chopped pimientos
1 Jalape�o, seeded & finely chopped
1 Garlic clove, finely chopped
1 Teaspoon chili powder
Kosher salt, to taste
1/4 Cup fresh cilantro, chopped
Tortilla chips, for serving
Instructions
Combine the corn, cream cheese, pimientos, jalape�o, garlic, chili powder and salt in a crockpot. Cook on LOW heat for 1 hour. Add cream cheese and stir to combine. Continue cooking for another 2 hours. Stir in the cilantro and season with salt.
Serve warm with tortilla chips for dipping.