About the Recipe

Ingredients
4 slices bacon, diced
4 ½ cups corn kernels, frozen, canned, or roasted (I personally love sweet corn)
2 -3 TBS of HS Creations Jalapeno Fiesta Blend (not spicy- seeds are removed)
1 (8oz) cream cheese
1 cup shredded Pepper Jack cheese
¼ cup crumbled cotija cheese
Kosher salt and freshly ground black pepper, to taste
8 oz. cream cheese, cubed
2 TBSP chopped fresh cilantro leaves (optional)
Directions
Heat a large cast-iron skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside
Place corn, HS Creations Jalapeno Blend, sour cream, Pepper Jack cheese and cotija cheese into a 6-qt slow cooker; season with salt and pepper, to taste
Stir until well combined
Top with cream cheese
Cover and cook on low heat for 2 hours
Uncover and stir until cream cheese is well combined
Cover and cook on high heat for an additional 15 minutes
Serve immediately, garnished with bacon and cilantro, if desired


