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.