Cream Cheese Corn and Jalapenos -Slow Cooker

This Slow Cooker Corn and Jalapenos with Cream Cheese is a nice side dish. Warm southwestern flavors that the cream cheese helps tame, making it a mild side dish that most would like. I love the pretty colors too:@) It truly is a recipe where you add everything to the vessel and don't have to think about it for 4 hours. You will have to do some stirring to combine everything at the end, but by then the cheese will be warm and melty, so that's not a big deal. I will say, even with the cream cheese, it does need some salt folks.

Note: Be sure to give yourself the full 4 hours of cooking time on low for frozen corn.

What would this be good for?

-A nice side dish for chili or any grilled meat.

-The holidays, freeing up oven or stove space.

-And yes, it's coming folks... 🏈Football season! 

In addition to the chili idea above, how about serving it as a dip with Fritos.

Just cut the peppers smaller for dip.

Super simple, this might just become your ~easy~ signature party contribution:@)

Cream Cheese Corn and Jalapenos

For each 12 oz frozen corn:

4 oz cream cheese, cubed

Equivalent of three cleaned 4" jalapenos, can mix in some bell pepper, red is good

1/2 tsp cumin

1/4 tsp seasoned salt + a sprinkle before serving-I used Lawry's original

1 Tblsp butter

1. Use Crock Pot liner or spray vessel. I used my 2 quart Crock Pot for the recipe above, that was plenty big enough to double the recipe.
2. Add everything, layering a bit as you go.
3. Cover and cook on low for 4 hours. 
4. Gently stir until well mixed, add more salt to taste, and serve.

Eat well and have a happy day:@)