Rudy’s Slow-Cooker Creamed Corn

• portionen: 8 servings

Zutaten

32 ounces frozen corn

8 ounces cream cheese (cut into 1" cubes)

1/3 cup heavy cream

1/4 cup butter

2 tablespoons sugar

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt (be careful not to over salt)

3 jalapeños, halved lengthwise

Anweisungen

Combine all ingredients in the crock-pot and cook on low for 4 hours. Stir to combine and make sure the cream cheese has completely melted into the sauce.

The finished corn will hold nicely on low (or on warm, if your Crock-Pot has that setting) for another hour or two without a problem. Enjoy!

Nährwertangaben

• Kalorien: 305 kcal
• Gesamtfett: 20 g
• Gesättigtes Fett: 12 g
• Cholesterin: 60 mg
• Natrium: 224 mg
• Gesamtkohlenhydrate: 31 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 4 g
• Eiweiß: 6 g