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Saturday, December 5, 2009

Slow Cooker Recipe for Cheesy Corn and Peppers


Slow Cooker Recipe for Cheesy Corn and Peppers #crockpot #slowcooker
Slow Cooker Cheesy Corn and Peppers

Serves 8
Ideal slow cooker size:  3 quart

2 lbs frozen corn kernels
2 T butter, cubed
1 large green bell pepper, finely chopped
1 tsp salt
1/2 tsp ground cumin
1/4 tsp black pepper
3 ounces cream cheese, cubed
1 cup shredded sharp cheddar cheese

1.  Coat slow cooker with nonstick cooking spray.
2.  Add all ingredients except cream cheese and Cheddar cheese.
3.  Cover and cook on HIGH for 2 hours.
4.  Add cheeses, stir to blend. Cover and cook 15 minutes more or until cheeses melt.


Review:
I served this to my extended family along with the Mexican Chicken Lasgana. It was a big hit! It was gone so quickly I barely even got a bite. This is such an easy side dish, great for a potluck. 4 stars.

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5 comments:

  1. I made this to go with our dinner on Christmas Day - it was delicious!! I left out the cheddar cheese, just to save some calories, though... but it was still awesome!! Thanks for another great recipe!

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  2. Anonymous4/9/13 16:37

    If I am going to double this, do I still follow the same cook time?

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  3. Yes, that should work fine!

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  4. Okay may be a stupid question, but what is the bag?? Looks like it would melt....

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    Replies
    1. It's a Reynolds Slow Cooker Liner. They are bags that you use in your slow cooker to make clean up easier. They are made out of a nylon material and they don't melt.

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