Almost everybody loves creamed corn, and this easy dish has minimal ingredients; and is cooked in the slow cooker so that it doesn’t have to be monitored. It is suitable for serving at summer barbecues and get-togethers, as well as holiday dinners. In fact, it’s perfect with almost everything.

It takes only a few minutes of hands-on time to put this together. Although the fresh jalapenos add a little bite, the corn isn’t too spicy. However, if you prefer, you can substitute red bell pepper (or green) for the jalapenos. Dehydrated onion flakes are a huge timesaver, and there is really no difference between them and fresh onions in this dish. If you’re trying to use up extra zucchini, you can stir a few zucchini chunks into the mixture just before serving; the hot mixture will cook the chunks to crisp-tender by serving time.

8 Servings

1 16 oz. package frozen white super-sweet corn
1/4 cup fresh jalapeno peppers, stemmed, cored, and chopped
3 tablespoons dehydrated onion flakes, or 1/2 cup finely chopped onions
1/2 cup milk
1 tablespoon sugar
1/4 teaspoon salt
1/4- 1/2 teaspoon black pepper

1 8 oz. package cream cheese, cut into chunks
1/2 cup butter, cut into chunks

1. Place the corn in a 3-4 quart slow cooker; stir in the jalapeno peppers (if you don't like heat, you can substitute red bell pepper).
2. Pour the milk over the vegetables; sprinkle with sugar, salt, and black pepper.
Place the cream cheese and butter on top; do not stir.
3. Cover, set the slow cooker to high, and let cook 2-3 hours or until bubbly.
4. Stir well and serve.

Amount Per Serving
Calories 281 Calories from Fat 200
Percent Total Calories From: Fat 71% Protein 6% Carb. 23%

Nutrient Amount per Serving
Total Fat 22 g
Saturated Fat 14 g
Cholesterol 64 mg
Sodium 284 mg
Total Carbohydrate 16 g
Dietary Fiber 1 g
Sugars 2 g
Protein 4 g

Vitamin A 30% Vitamin C 29% Calcium 0% Iron 4%