Spicy Corn Ball
from https://www.buzzfeed.com/

"I made this once for a Cinco de Mayo fiesta, and a family member, whose name I will not mention, ate nearly the entire thing. It’s that good. I recommend issuing a warning to guests: Save room for tacos."

8 ounces cream cheese, softened
1 cup shredded sharp cheddar cheese
1 cup corn, canned or frozen, thawed and drained well
1⁄4 cup chopped scallions
2 tablespoons chopped canned chipotle in adobo
3⁄4 cup chopped fresh cilantro
1 garlic clove, chopped
1 1⁄2 tablespoons ground cumin
1⁄4 teaspoon coarse salt
Corn chips or crackers, for serving

Using a stand mixer or a bowl and a spatula, mix together the cream cheese, cheddar, corn, scallions, chipotle, 2 tablespoons of the chopped cilantro (reserve the rest for coating the cheese ball), garlic, cumin, and salt until combined. Form the mixture into a ball and cover with plastic wrap; refrigerate for at least two hours or overnight.

Before serving, roll in the remaining cilantro to coat.
Serve with crackers.

Serves 12–15

Excerpted from GREAT BALLS OF CHEESE, © 2013 by Michelle Buffardi. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.