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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 Time
    Prep: 15 min. Cook: 4 hours
  • Makes
    8 servings

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 until corn is tender, stirring occasionally, 4-5 hours.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
3/4 cup: 251 calories, 16g fat (10g saturated fat), 46mg cholesterol, 275mg sodium, 25g carbohydrate (2g sugars, 3g fiber), 6g protein.

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