First, shuck and rinse your corn.
Roast the corn on the BBQ or on your gas stove. You want the corn to be blackened.
Then, roast the jalapeño. You want them to be blistered and black, too.Then, roast the jalapeño. You want them to be blistered and black, too.
For the jalapeño, you can de-skin them and take out all the seeds. I usually do this, but if you’re looking for added heat and char flavour, then leave the skin and seeds. Chop up into pieces about the size of a kernel of corn.For the jalapeño, you can de-skin them and take out all the seeds. I usually do this, but if you’re looking for added heat and char flavour, then leave the skin and seeds. Chop up into pieces about the size of a kernel of corn.
For the ground chicken, the recipe has a better texture if you brown the meat first before putting it in the crockpot.
Then, mix everything except the cream cheese and the blue cheese in the crock pot.Then, mix everything except the cream cheese and the blue cheese in the crock pot.
Stir well and add the two blocks of cream cheese to the top – just let them float there. Cook on low for 8 hours.
Done! Serve with blue cheese crumbles, sour cream, avocados, chives or corn chips.Done! Serve with blue cheese crumbles, sour cream, avocados, chives or corn chips.