Creamy Jalapeno Corn
This comforting and creamy corn side dish is appealing to almost everyone. It gets its spicy kick from jalapeno peppers.—Judy Carty, Wichita, Kansas
Total TimePrep: 15 min. Cook: 4 hours
- 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 until corn is tender, stirring occasionally, 4-5 hours.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts3/4 cup: 251 calories, 16g fat (10g saturated fat), 46mg cholesterol, 275mg sodium, 25g carbohydrate (2g sugars, 3g fiber), 6g protein.
Originally published as Jalepeno Corn in Taste of Home Everyday Slow Cooker & One Dish Recipes 2010
Nov 28, 2014
It was so easy and nice to have the vegetable ready on a flexible schedule.. It was great leftover, too!
Nov 4, 2014
Big hit with my family! My 24 year old even makes it to take to work on potluck days!