South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore

Author:Matt Moore [Moore, Matt]
Language: eng
Format: epub
ISBN: 9780848753474
Publisher: Oxmoor House
Published: 2017-04-25T07:00:00+00:00

2 (8-ounce) packages cream cheese, cut into small pieces

1 (16-ounce) package processed cheese (such as Velveeta), cut into small pieces

4 ounces (½ cup) unsalted butter, softened

4 (16-ounce) packages frozen corn kernels, thawed

1½ cups (12 ounces) heavy cream

¾ cup (6 ounces) finely diced pickled jalapeño chiles

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

Stir together all the ingredients in a 4-quart slow cooker. Cover and cook on LOW until the butter and cheeses are completely melted and well combined, 6 to 8 hours.

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