Wednesday, August 25, 2021

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... ­čĆłFootball 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:@)


  1. This sounds great Lynn, I love dump and forget crock pot recipes!

  2. What a great sounding side dish. I love me some heat from jalape├▒os.

  3. This sounds delicious!! I need to try it with some fresh sweet corn!!

  4. I'm making this for our Friday night meal!


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