A culinary masterpiece for your palate, promising an unforgettable appetizer experience!

—Recipes by Chef Steph

INGREDIENTS:

• 16 ounces frozen fire roasted corn 1 bag
• 16 ounces frozen white corn 1 bag
• 4 ounces green chiles 1 can
• 1 jalapeño pepper minced
• ¼ cup minced red onion
• 6 ounces cream cheese ¾ standard package
• ½ cup Duke’s mayonnaise
• 2 cups shredded Monterey jack cheese
• 1 tablespoon fresh lime juice from ½ lime
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon ground cayenne pepper optional
• Fresh cilantro for garnish
• lots of tortilla chips for serving

DIRECTIONS:

1. Place all of the ingredients except the cilantro and chips in a crockpot and mix well.
2. 16 ounces frozen fire roasted corn, 16 ounces frozen white corn, 4 ounces green chiles, 1 jalapeño pepper, ¼ cup minced red onion, 6 ounces cream cheese, ½ cup mayonnaise, 2 cups shredded Monterey jack cheese, 1 tablespoon fresh lime juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon sea salt, ½ teaspoon ground cumin, ½ teaspoon ground smoked paprika, ½ teaspoon ground cayenne pepper.
3. Cover and cook on low heat for 4 hours or high for 2 hours, stirring occasionally.
4. Garnish with cilantro and serve with tortilla chips. (Fresh cilantro, 12 ounces tortilla chips.)