Slow Cooker Cheesy Jalapeno Corn
Amp up your traditional corn side dish up with this creamy-spicy version.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
- 76¼ oz canned whole kernel corn (five-15.25 oz cans) Drained
- 8 oz sharp cheese shredded
- 2 jalapenos diced (I used a scant 1/2 cup)
- ¼ tsp. salt
- ¼ tsp. onion powder
- ½ tsp. pepper
- 8 oz. package cream cheese
Add the drained corn to the slow cooker.
Add the cheese, jalapenos, onion powder, salt and pepper. Stir.
Add the cream cheese next, I used the boxed cream cheese which makes it easy to cut into cubes and put on top.
Cover and cook on HIGH for 2 hours.
When the cooking time is done, stir everything together until a creamy sauce forms. Add additional sliced jalapeno on top if desired.
Calories: 277kcal | Carbohydrates: 31g | Protein: 14g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 700mg | Potassium: 343mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 7mg | Calcium: 249mg | Iron: 1mg