Creamy Jalapeno Corn
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.
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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!