This comforting and creamy corn side dish is appealing to almost everyone. It gets its spicy kick from jalapeno peppers.—Judy Carty, Wichita, Kansas
- 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
- 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.
Originally published as Creamy Jalapeno Corn in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p87
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