Ingredients
- 2 tablespoons butter
- 4 oz. cream cheese
- 3 cups corn, fresh (about 4 cobs) (or 2 cans, drained)
- 4 oz. can of fire roasted diced green chiles
- 1 jalapeno, diced
- 1 cup shredded sharp cheddar cheese
- black pepper
Instructions
- In a cast iron skillet (at least 8 inches) melt butter and cream cheese over medium heat and stir until smooth.
- Add in corn, green chiles and jalapeno and stir to combine.
- Add cheddar cheese and stir until fully melted.
- Season with a sprinkle of black pepper and serve hot with tortilla chips!
Notes
Other optional topping ideas: paprika, fresh parsley, hot sauce.
*An 8″ cast iron skillet fits this recipe perfectly if you’re careful stirring in the cheese. Use 10″ or larger for extra room or serving more people.
**To make in a slow cooker: Add all ingredients and cook on low for 3-4 hours, stirring occasionally, or until everything is melted and bubbly.
