This cream, spicy, warm corn dip is perfect for tailgates and other fall parties. I stole it from a friend who stole it from a friend…I remember having it for the first time a few years ago at a Cinqo de Mayo party, and now Caroline and Meredith have made it since then for get-togethers. I made it myself for the first time recently for supper club and it was a huge hit!
8 oz cream cheese
4 T butter
2 T milk
1 1/2 t garlic salt
1 lb bag frozen white corn
2 T chopped jalapeno (I like it hot, so I put more in)
1/2 can green chiles (I use the whole can b/c what am I going to do with the half can left over?!)
Melt butter and cream cheese over medium heat. Add remaining ingredients. The longer you heat it, the spicier it will be. Serve with tortilla chips.
