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Chipotle Corn Cheese(foot)ball

There is absolument NOTHING French about Super Bowl Sunday, but this is a much requested recipe of mine and since the Super Bowl is this weekend, I wanted to share it with you. Take this "pigskin" cheeseball to a party on dimanche and you will be the MVP.


French lesson du jour

Absolument - absolutely

Dimanche - Sunday




Chipotle Corn Cheeseball

Makes 2 (16 oz) cheeseballs or 1 extra large cheeseball


16 oz (2 bricks) cream cheese, room temp

2 cups sharp cheddar cheese

1/2 cup miracle whip (sub mayo if desired)

2 heaping tablespoons diced chipotles in adobo sauce

1/4 tsp cumin

1/4 tsp onion powder

1/2 tsp kosher salt

1/2 tsp chili powder

1 can Mexicorn, drained well

5 slices of bacon, cooked and chopped

Several strips of cheddar cheese


Combine cheeses, miracle whip, chipotles and spices with a hand or stand mixer until well blended. Fold in drained corn and combine.


Turn out the mixture onto a piece of plastic wrap and mold into a football shape. At this point you can wrap the cheeseball and place in the fridge* up to two days until ready to serve. When ready to serve, unwrap the cheeseball and place on a platter (it will be easier to do this if the cheeseball has chilled at least 15 minutes). Cover with bacon bits and use the strips of cheddar cheese to make "laces" on top.


Serve with sturdy chips like Fritos and voila! Watch this disappear before half-time.


*It also freezes well for several weeks.



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Lee Wedeberg

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