A Star is Corn

     Turns out one of the crock-pot dips I made for this past weekend’s outing was a big hit with the fam.  My style of learning new recipes involves surfing cooking sites, blogs, and Pinterest for ideas, then combining those ideas based on my own taste.  I love roasted corn, and had a few cans in the cabinet from the last time they were on sale (always buy in bulk!).  I saw some pins for spicy crock-pot corn dip and the gears started turning.  You can serve this as a warm dip with tortilla chips, as a topping for chili, or as a sauce over chicken & veg.

  Cheesy Jalapeno Corn Dip

• 2-3cans roasted corn, drained
• 8 oz (1 package) cream cheese, cubed
• 8 oz pepper jack cheese, cubed
• ½ cup sour cream
• ¼ cup grated parmesan (or any other cheap, white, sprinkling cheese)
• 1-2 jalapenos, seeded & minced
• 2 tbsp sweet red Thai chili sauce
• Salt ‘n’ pepa’

     The best part: just throw it all together in the crock-pot on low heat for an hour or two and it’s done!  I imagine you could really kick this up with some crispy bacon crumbles, black beans, or a squirt of lime.  I went with 2 jalapenos, seeded, but you could leave some seeds to really kick this up.  Also, if you’re not familiar with sweet chili sauce; it’s the sweet-hot, clear-reddish sauce that comes with spring rolls in most Asian restaurants.  Most grocery stores carry it nowadays.