Scale

2 cans (15.25 oz) or 3 cups whole kernel corn

2 jalapeños, seeded and diced

1 cup shredded Colby Jack or Pepper Jack cheese

⅔ cup sour cream

1 (8 oz) block cream cheese, cubed

6 slices cooked bacon, chopped

¼ cup chopped cilantro

¼ cup queso fresco

Juice of ½ lime (save other half for wedges)

Tortilla chips, Fritos, or your favorite dippers

2 tsp Tajín (optional for spice lovers)

Add corn, jalapeños, Colby Jack, sour cream, Tajín (optional), and cream cheese to crockpot.

Cook on LOW for 2 hours, stirring occasionally.

Mix in bacon (save a bit for topping).

Before serving, sprinkle with cilantro, queso fresco, and lime juice.

Serve warm with chips—and enjoy every bite!