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
Coat slow cooker with nonstick cooking spray. Add all ingredients except cream cheese and Cheddar cheese. Cover and cook on HIGH for 2 hours. Add cheeses, stir to blend. Cover and cook 15 minutes more or until cheeses melt. Makes 8 servings.
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
Coat slow cooker with nonstick cooking spray. Add all ingredients except cream cheese and Cheddar cheese. Cover and cook on HIGH for 2 hours. Add cheeses, stir to blend. Cover and cook 15 minutes more or until cheeses melt. Makes 8 servings.
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.
1 comment:
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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