1 pound frozen corn kernels, thawed

8 ounces cream cheese, cubed

1/2 cup chopped jarred pimientos

2 jalapeƱos, seeded and finely chopped

1 clove garlic, finely chopped

1 teaspoon chili powder

Kosher salt

1/4 cup chopped fresh cilantro

Tortilla chips, for serving


Combine the corn, cream cheese, pimientos, jalapeƱos, garlic, chili powder and some salt in a slow cooker. Cook on low heat for 1 hour. Stir to mix in the cream cheese. Continue to cook for another 2 hours. Stir in the cilantro and season with salt. Serve warm with tortilla chips for dipping.


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