Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 48
| Quantity | Ingredient | Add |
|---|---|---|
| 3 (15 oz each) cans Hy-Vee whole kernel golden corn, drained | ||
| ½ c. Hy-Vee sour cream | ||
| 1 c. Hy-Vee shredded Colby Jack cheese | ||
| 1 (8 oz) block Hy-Vee cream cheese, cubed | ||
| ¼ tsp. ground cumin | ||
| ¼ tsp. Hy-Vee chili powder | ||
| Hy-Vee salt and Hy-Vee black pepper, to taste | ||
| Chopped fresh green onions, optional | ||
| Hy-Vee tortilla chips, for serving |
Directions
- In a large bowl, combine corn, sour cream, shredded cheese, cream cheese, cumin and chili powder. Season with salt and pepper.
- Place in a 1-1/2- to 2-quart slow cooker. Cook on LOW for 2 hours or until cheeses are melted. Stir to combine.
- Top with green onions before serving with tortilla chips.
Nutrition facts
Servings
45 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 10mg
- Sodium: 100mg
- Total Carbohydrates: 4g
- Protein: 1g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 2%
0%
Iron 0%
0%
Calcium 2%