- 2 cans corn kernels, drained
- 1/4 cup cream cheese, softened
- 1/2 cup Quickmelt, plus four thin slices reserved
- 1/4 cup mayonnaise
- to taste salt,
- 1 tsp chili powder
In a pan over medium heat, add all the ingredients except the reserved slices of Quickmelt.
Cook, stirring continuously, until all the cheese has melted and the mixture is bubbling.
Remove from heat then transfer onto serving plate/bowl.
Top with the reserved slices of cheese then finish with a torch until toasted.
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