I'd love to do this, but I'd be eating corn every day for a week......
Jalapeño Corn
Ingredients
5 (15.25 oz.) cans whole kernel corn, rinsed and drained
1 (8 oz.) package cream cheese, cubed
1 (8 oz.) package sharp cheddar cheese, grated
2 jalapeños, seeds removed, finely chopped
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation
Place corn and chopped jalapeño in the bottom of your slow cooker, then season with onion powder, garlic powder, salt and pepper.
Sprinkle the cheddar cheese on top of mixture, then top with cubed cream cheese.
Cover slow cooker and cook on high for 2 hours (or on low for 4).
Stir everything together until melted and smooth and serve hot.
I'm thinking some sweet red pepper, roughly chopped, would fit well and add more color.
Jalapeño Corn
Ingredients
5 (15.25 oz.) cans whole kernel corn, rinsed and drained
1 (8 oz.) package cream cheese, cubed
1 (8 oz.) package sharp cheddar cheese, grated
2 jalapeños, seeds removed, finely chopped
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation
Place corn and chopped jalapeño in the bottom of your slow cooker, then season with onion powder, garlic powder, salt and pepper.
Sprinkle the cheddar cheese on top of mixture, then top with cubed cream cheese.
Cover slow cooker and cook on high for 2 hours (or on low for 4).
Stir everything together until melted and smooth and serve hot.
I'm thinking some sweet red pepper, roughly chopped, would fit well and add more color.