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.
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.