INGREDIENTS:
METHOD:
In a cast-iron pan, add some olive oil and sauté the garlic, while stirring constantly to keep it from burning.
Add the corn; cook until soft.
Then add the chopped jalapeños and cook for 1 more minute.
In a food processor, add the cashews, cream cheese and cumin.
Season with salt.
Blend, adding coconut milk as needed to soften the mixture.
Add cheese mix to corn mixture, stirring to combine.
Transfer to oven and bake at 350°F for 10 minutes.
Serve with tortilla chips.
Oh WOW! I've had this in my Pinterest for awhile and just made it today.
So months later I finally found time to make this five minute recipe.
This was absolutely delicious!!
This is a GREAT recipe.
Your site is the only one I use because I know everything will end up great!
I made these for thanksgiving, people said they were good.
You are a culinary genius! We loved the recipe.
I made this yesterday not 5 minutes after I saw the recipe.
Thank you so much for this recipe!