1red bell pepperseeds and stem removed, diced finely
2clovesof garlicminced
1 1/4cupmonterey jack cheesegrated
3/4cupsour cream
1/2cuppale ale beer
1/2teaspoonground cumin
1/2teaspoonchili powder
1/2teaspoononion powder
salt
pepper
12ouncescream cheese
4strips of baconcooked until crisp, chopped
green onionssliced, for garnish
Instructions
To your slow cooker, add the corn, jalapeño, red bell pepper, garlic, monterey jack cheese, sour cream, pale ale beer, cumin, chili powder, onion powder, and salt and pepper to taste. Stir to combine.
Break the cream cheese into pieces and place on top of the corn mixture. Cover the slow cooker and cook for 4 hours on high or 6-8 hours on low.
When you are ready to serve. Give the corn mixture a stir to incorporate the cream cheese.
Serve immediately, topped with bacon and green onions, with tortilla chips.