2cups(328g)frozen southwestern seasoned corn or canned Mexicorn, drained - drained
1clove(1clove)garlic, minced
¼cup(34g)chopped green chiles
16ounces(453g)pasteurized processed cheese food (like Velveeta) with jalapeno peppers
1 12-oz can(340g)evaporated milk
fresh chopped cilantro - optional
Instructions
Melt 2 tablespoons butter in a large skillet over medium heat. Add 2 cups frozen southwestern seasoned corn or canned Mexicorn, drained to a skillet and saute until the corn barely begins to brown. Stir in 1 clove garlic, minced and 1/4 cup chopped green chiles.
Reduce heat to low. Cut c16 ounces pasteurized processed cheese food (like Velveeta) with jalapeno peppers into small chunks and add to skillet. As cheese begins to melt, stir and add 1 12-oz can evaporated milk gradually till cheese is dipping consistency. You may not use all the milk immediately, but save it to thin dip as needed. Whatever you do, don't let this mixture boil, or it will separate and be ruined.