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Export 7 ingredients for grocery delivery
Step 1
Cut 2 thin rounds of the Fresno chile and reserve them for garnish.
Step 2
Seed and finely chop the rest of the Fresno chile.
Step 3
In a medium skillet over medium heat, melt the butter.
Step 4
Add the scallion whites and the garlic to the butter and cook, stirring occasionally, until they soften, about 2 minutes.
Step 5
Add the corn to the scallion mixture and cook, stirring occasionally, until it is crisp tender, about 6 minutes.
Step 6
Add the heavy cream and the chopped Fresno chili to the corn mixture and simmer, stirring occasionally, until it thickens, about 2 minutes.
Step 7
Stir the cream cheese into the corn mixture until it has melted.
Step 8
Transfer the corn mixture from the heat and season with the salt.
Step 9
Transfer the corn mixture to a serving bowl and top with the green scallions and the Fresno chile slices.
Step 10
Serve the dip hot or at room temperature with the tortilla chips.
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