Friday, June 13, 2014

3 cans kernel corn, drained ( You can also slice off fresh corn on the cob)
1 green pepper & 1 red pepper, diced
4 slices bacon.
1 cup shredded cheese (smoked cheddar, pepper jack cheese, any other preference would also work)
1/2 cup sour cream
1/4 cup Parmesan cheese, grated.
Kosher Salt, Ground black pepper
8 ounces cream cheese
2 tablespoons chopped chives

Heat a large skillet over medium high heat, cook bacon until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

-Place corn, peppers, sour cream, cheese, and Parmesan into slow cooker, season with salt & pepper, for add added kick I like to add some cayenne or Cajun spices, you can also add hotter peppers. Add the spices to taste.
-Stir until blended and top with your cream cheese
-Cook on low heat for 2 hours.
- Uncover and stir until cream cheese is combined, cook on high heat for another 15 minutes.
-Top with chives & bacon and serve.

Tagged: , , ,

0 comentarii:

Post a Comment