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.
LOVE IT! now my go to recipe.
This is my go-to recipe
This is a great recipe. I just made it and will make it again soon.
So months later I finally found time to make this five minute recipe.
This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!
Great option to make and take to lunch.
Excellent! I was testing a new stuffing recipe for Thanksgiving
I admittedly made a few changes, but I think the concept is the same and made it so good.
This was a really tasty and easy recipe.
This is a very easy recipe- it's simple but delicious
Love everything about this recipe. It is easy and super tasty. Thank you
Made this tonight and it was wonderful!
I will be making this again! Thanks for sharing.
I made this dish for dinner tonight and it was excellent.