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.
Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own!
These were delicious! Will definitely make againâ¦
This is one of my husbands favorite things I make. I found your recipe years ago and he still requests it! Thanks!
This is delicious and easy!
Delicious and ohhhh so beautiful! Thanks for the recipe :0)
I have lost track of all the times I have used this recipe. Always great!
I love this recipe
Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!
I've already made this twice now, it's so easy to improvise!