Material
1 block (8 ounces) cream cheese, room temperature.
1 tablespoon chipotle pepper, chopped
1/2 teaspoon garlic powder
1/2 teaspoon pepper powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups corn kernels (fresh or frozen).
3 cups Mexican mixed cheese shredded
tomato
shallots
coriander
corn flake
illustrate
Combine cream cheese, jalapeños, garlic powder, peppercorns, salt and pepper in a large bowl. Stir together until well combined. Add corn. Stir until everything is combined. Add 2 cups cheese and stir until combined.
Spray a 9×13 pan with cooking spray. (I made one for later in the day and one for a picture snack.) Pour the corn into the pan and top with the remaining cheese. Bake in a 350 degree oven for 20 to 30 minutes, or until cheese is melted and heated through. Top with chopped tomatoes, sliced green onions, and cilantro. Serve with potato chips.
