Super Side Dish: Make Slow-Cooker Jalapeno Cream of Corn for Thanksgiving

If you are anything like me, making a holiday feast is a lot of work. There is so much to do, and has to be done within a certain amount of time. Make this jalapeno cream of corn and throw it in the slower cooker and find the extra time to prepare other dishes. That’s what I do. Enjoy!


1 1/2 – sticks of butter (3/4 cup)
3 – jalapeno (cut small, remove seeds for less heat)
16 – ounces cream cheese (room temperature)
3/4 – cup onion (diced)
1 – tablespoon diced garlic
1/2 – cup vegetable broth
32- ounces frozen corn
salt and pepper to taste (add once jalapeno cream of corn)

1. Cut butter into chunks, dice jalapenos, cut cream cheese into chunks, and dice onion.

2. Combine butter, jalapeno, cream cheese, onion, garlic, broth, and corn in a slow cooker.

3. Cook on low for 4 hours, mix the corn after 2 hours.

4. Serve hot.


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