You could add some cooked beans to this and a little chile powder and it would be a wonderful twist on Mexican Queso - and a fun dish to tote to a BBQ!!  You could add cooked rice to this, as well as other veggiesl!  Lots of options that you could work with depending on the menu being served!


Ingredients:


  1. -7 ounces frozen corn, thawed (and drained if necessary - I used white corn)

  2. -2 ounces cream cheese

  3. -1 ounce chopped green onion

  4. -1 Tablespoon unsalted butter

  5. -1 teaspoon white sugar

  6. -1/8 teaspoon kosher salt

  7. -dash hot sauce

  8. -pinch garlic powder

  9. -1 slice American cheese (optional)

  10. -1 (or 2) slices bacon, cooked crisp and crumbled

  11. -fresh chives for garnishing


Special Equipment:  I used a 1 1/2 quart slow cooker.


Directions:


Spray the crock of your slow cooker with non-stick cooking spray.  Add the corn, cream cheese, green onion, butter, sugar, salt, hot sauce and garlic powder.  Stir.  Place the lid on your slow cooker and cook on LOW heat for 1 hour.  After an hour, stir the corn and add the American cheese (if using).  Place the lid on the slow cooker and cook until you notice the cheese has melted.  Remove the lid and add the bacon crumbles.  Stir and taste - adjust any seasoning.  Serve buffet style or place in a serving bowl and garnish with fresh chives - ENJOY!!!