Ingredients
1
bag (12 oz) frozen whole kernel sweet corn
1/2
cup chopped seeded poblano chile (1 medium)
1
package (8 oz) cream cheese, cubed
2
cups shredded pepper Jack cheese (8 oz)
1/2
teaspoon salt
1
teaspoon chili powder
1/4
cup sour cream
1
tablespoon lime juice
Preparation
Cook corn as directed on bag.
Place all ingredients except sour cream and lime juice in 3 1/2- to 4-quart slow-cooker.
Cover; cook on Low heat setting 1 to 1 1/2 hours.
Uncover; stir in sour cream and lime juice until well blended. Cover; cook on High heat setting 10 minutes.
