Creamy Jalapeno Corn Recipe

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This comforting and creamy corn side dish is appealing to almost everyone. It gets its spicy kick from jalapeno peppers.—Judy Carty, Wichita, Kansas

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Creamy Jalapeno Corn Recipe

Prep: 15 min. Cook: 4 hours

Yield: 8 Servings

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Ingredients

2 packages (16 ounces each) frozen corn
1 package (8 ounces) cream cheese, softened and cubed
4 jalapeno peppers, seeded and finely chopped
1/4 cup butter, cubed
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 4-5 hours or until corn is tender, stirring occasionally. Yield: 8 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 3/4 cup equals 251 calories, 16 g fat (10 g saturated fat), 46 mg cholesterol, 275 mg sodium, 25 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Creamy Jalapeno Corn in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p87