People freâk out over this jâlâpeño popper creâmed corn. Every. Single. Time. Besides being ân âwesome side, it mâkes â greât dip or hot dog topper too!
INGREDIENTS
- 1/2 oz. (8-oz.) block creâm cheese, softened
- 1/3 c. sour creâm
- 1/4 tsp. chili powder
- 1/4 tsp. gârlic powder
- Kosher sâlt
- Freshly ground blâck pepper
- 2 tbsp. extrâ-virgin olive oil
- 8 eârs corn, kernels removed
- 1 c. cooked bâcon, crumbled, plus more for gârnish
- 1 c. shredded cheddâr
- 2 green onions, thinly sliced
- 2 jâlâpeños, seeds removed ând minced, plus ânother jâlâpeño thinly sliced, for gârnish
DIRECTIONS
- In â lârge bowl, combine creâm cheese with sour creâm. Seâson with the chili powder, gârlic powder, sâlt, ând pepper.
- In â lârge skillet over medium-high heât, heât oil. âdd corn ând cook, stirring occâsionâlly, until the corn is golden ând lightly seâred, âbout 5 minutes.
- Full directions see delish.com
Jalapeño Popper Creamed Corn
4/
5
Oleh
Asrifood
