2jalapeños finely diced,seeds and membranes removed (or leave them in for a bit of heat)
3green onions finely sliced,plus more for topping
1/2cupalmond milk(or whatever milk you have on hand)
4ouncescream cheese, melted
2 1/2poundsfrozen sweet corn kernels (4 1/2 cups) -I prefer baby corn and a combo of white & yellow.
2slicesbacon,cooked and finely chopped
1Green onion, finely sliced
handful of Cilantro, chopped
1/2Jalapeños,diced & seeds removed
Place frozen corn in a colander in the sink and rinse briefly with warm water, then set aside to defrost.
Heat up a large sauce pot on the stove. Add butter and melt. Add the jalapeños, green onions and garlic then cook for 1 minute. Stir in the milk and cook ingredients until they are heated through, about 2 minutes.
Add in the corn, cream cheese, sour cream, cheddar, smoked paprika, lime juice, salt and pepper, stirring regularly. Cook until mixture is smooth and cheese has completely melted, about 10 minutes.
Remove from heat, transfer mixture to a serving dish and serve warm as a side dish or with tortilla chips.
You could use fresh corn in place of frozen (thawed) corn. 5-6 cooked cobs would be an equal substitute.
I prefer using freshly shredded cheese, but your favorite bagged cheese will also work.