Ingredients
The following ingredients have 4 Servings
- 1 (8-ounce) package cream cheese (cubed and at room temperature)
- 4 tablespoons butter (at room temperature)
- 1/3 cup milk
- 1 teaspoon chipotle chile pepper powder (more or less, to taste)
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- Freshly ground black pepper (to taste)
- 1 (24-ounce) bag frozen sweet corn (thawed)
- 1 large ripe avocado (diced)
- 1 cup crumbled cotija cheese (divided)
- 8 ounces bacon (cooked and diced)
- 1/4 cup chopped cilantro leaves (plus extra for garnish)
- 1 jalapeno (seeds & membranes removed, minced)
Instruction
- In a large pot set over low heat, melt cream cheese and butter. Mix in milk until mixture is smooth and creamy. Stir in chipotle chile pepper powder, salt, cumin, and pepper. Stir in corn, all but a handful of the avocado, 3/4 cup crumbled cotija, all but a handful of the bacon, cilantro, and jalapeno. Cook for a few minutes, stirring frequently, until all ingredients are heated through.
- Transfer to a large bowl (or a small slow cooker set to WARM). Garnish with reserved avocado, cotija cheese, and bacon, as well as additional chopped cilantro and a sprinkle of chipotle chile powder. Serve immediately with tortilla chips.
