Friday, September 30, 2011

Cheesy Corn and Peppers


Cheesy Corn and Peppers

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

Coat slow cooker with nonstick cooking spray.

Add all ingredients except cream cheese and Cheddar cheese.

Cover and cook on HIGH for 2 hours. Add cheeses, stir to blend.

Cover and cook 15 minutes more or until cheeses melt.

Makes 8 servings.

I might tweak this by adding more cream cheese to make it creamier and adding Cotija cheese for a great Mexican flavor.

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