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.
Jessica Olsen says
January 5, 2014 at 2:52 amOkay may be a stupid question, but what is the bag?? Looks like it would melt….
karenbellessapetersen@gmail.com says
January 6, 2014 at 7:58 pmIt'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.
karenbellessapetersen@gmail.com says
September 5, 2013 at 3:54 amYes, that should work fine!
Anonymous says
September 4, 2013 at 10:37 pmIf I am going to double this, do I still follow the same cook time?
Sara says
December 27, 2009 at 11:36 pmI 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!