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.
Oh my goodness this is the most amazing recipe ever!
I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!
So months later I finally found time to make this five minute recipe.
Tried this for the first time as a party appetiser. Everyone was seriously impressed. So tasty, healthy and easy!
Made this last night for my family and we love it.
Yum, yum, yum! This recipe looks delicious.
Great option to make and take to lunch.
This is a very easy recipe- it's simple but delicious
This was absolutely delicious!!
I brought this to Thanksgiving dinner. It was delicious and smelled fantastic! Thanks!
This is a great recipe. I just made it and will make it again soon.
I absolutely love the simplicity of this recipe.
I made this yesterday not 5 minutes after I saw the recipe.
Hi there -- just wanted to say thanks for the recipe.
Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own!
Thank you so much for this recipe!
I made this and it was marvelous!
This stuff is seriously amazing!
OUTSTANDING
Thank you for a delicious recipe