Slow Cooker Cheesy Corn and Peppers
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.