SLOW COOKER CREAMY JALAPEÑO CORN
Always use organic when possible.
- 32 oz frozen corn
- 8 pz cream cheese (softened, cubed (dairy-free optional))
- 5 jalapeño peppers (seeded, finely chopped)
- 2 tbsp water
- 1/2 tsp salt
- 1/3 tsp pepper
- 1/4 cup butter (cubed (dairy-free optional))
Using a 3-quart slow cooker, add all the ingredients.
Stir to combine.
Cover and cook on low.Corn should become tender. Stir occasionally. About 4-5 hours.