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Recipe courtesy of Trisha Yearwood

Show: Trisha's Southern Kitchen

Episode: Game Day with the Nashville Predators

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Total:: 3 hr 15 min
Active:: 15 min

Yield:: 6 servings

Level:: Easy

Ingredients

1 pound frozen corn kernels, thawed
8 ounces cream cheese, cubed
1/2 cup chopped jarred pimientos
2 jalapeños, seeded and finely chopped
1 clove garlic, finely chopped
1 teaspoon chili powder
Kosher salt
1/4 cup chopped fresh cilantro
Tortilla chips, for serving

Directions

Special equipment: a slow cooker

Combine the corn, cream cheese, pimientos, jalapeños, garlic, chili powder and some salt in a slow cooker. Cook on low heat for 1 hour. Stir to mix in the cream cheese. Continue to cook for another 2 hours. Stir in the cilantro and season with salt.

Serve warm with tortilla chips for dipping.

My Private Notes

Name: Slow-Cooker Corn Dip
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT3H15M0.000S
Yield: 6 servings
Ingredients: 1 pound frozen corn kernels, thawed; 8 ounces cream cheese, cubed; 1/2 cup chopped jarred pimientos; 2 jalapeños, seeded and finely chopped; 1 clove garlic, finely chopped; 1 teaspoon chili powder; Kosher salt; 1/4 cup chopped fresh cilantro; Tortilla chips, for serving

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