- 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
Reviews for Creamy Jalapeno Corn
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Nov. 28, 2014
"It was so easy and nice to have the vegetable ready on a flexible schedule.. It was great leftover, too!"
Reviewed Nov. 4, 2014
"Big hit with my family! My 24 year old even makes it to take to work on potluck days!"