INGREDIENTS
•
1 (215 g) can corn kernels
•
6 large baking potatoes
•
300 g cream cheese
•
3 slices bacon, cooked until crispy and crumbled
•
100 g manchego cheese
•
1 chunk onion
•
1⁄3 cup milk
•
1 tablespoon finely chopped cilantro
•
salt and pepper