Slow Cooker Bacon Jalapeño Creamed Corn
Servings 2
Ingredients
- 24 ounces frozen corn
- 1 cup milk
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ cup unsalted butter cubed
- 8 ounces cream cheese cubed
- 4 slices of cooked bacon
- 2 jalapeño peppers
Instructions
- Pour corn into slow cooker and cook on high for 30 minutes (to thaw).
- Then pour in milk, sugar, salt and pepper and stir.
- On top of corn mixture, add cubed butter and cream cheese. Do not stir.
- Cook on high for 3-4 hours until butter and cream cheese have melted.
- Before serving, cook bacon (if needed) and chop into small pieces.
- Roast whole jalapeño on a baking sheet by broiling on high for 10 minutes. Flip peppers over and cook the other side for 10 minutes also. Dice jalapeño once cooked, wash hands immediately!
- Stir corn mixture.
- Stir bacon and diced jalapeño into corn in slow cooker.
- Serve immediately.
Nutrition
Serving: 1g | Calories: 440kcal | Carbohydrates: 32g | Protein: 10g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 12g | Cholesterol: 90mg | Sodium: 627mg | Fiber: 3g | Sugar: 9g
