Thanksgiving Side Dish: Slow Cooker Jalapeno Cream Of Corn

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Cream of corn has been a Thanksgiving staple since the Native Americans and Pilgrims decided to break bread. If you are anything like me, making a holiday feast is a lot of work. There is so much to do, and has to be done within a certain amount of time. Make this jalapeno cream of corn and throw it in the slower cooker and find the extra time to prepare other dishes. That’s what I do. Enjoy!

  • Jalapeno Cream Of Corn 1 of 4
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    This delicious jalapeno cream of corn is the perfect spicy side dish for the holidays. 

  • Ingredients 2 of 4
    ingredients

    A few of the ingredients needed for this ideal side dish. 

  • In The Slow Cooker 3 of 4
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    Add all the ingredients to the slower cooker, and forget about it. Go ahead make some other dish for your holiday feast!

  • Cream Of Corn With A Kick 4 of 4
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    You can just kick yourself if you don't make this dish. 

Ingredients for jalapeno cream of corn:

  • 1 1/2 – sticks of butter (3/4 cup)
  • 3 – jalapeno (cut small, remove seeds for less heat)
  • 16 – ounces cream cheese (room temperature)
  • 3/4 – cup onion (diced)
  • 1 – tablespoon diced garlic
  • 1/2 – cup vegetable broth
  • 32- ounces frozen corn
  • salt and pepper to taste (add once jalapeno cream of corn)

Directions:

  1. Cut butter into chunks, dice jalapenos, cut cream cheese into chunks, and dice onion.
  2. Combine butter, jalapeno, cream cheese, onion, garlic, broth, and corn in a slow cooker.
  3. Cook on low for 4 hours, mix the corn after 2 hours.
  4. Serve hot.

For more recipes from Nicole Presley click over to her blog: Presley’s Pantry 

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