Rudy’s Slow-Cooker Creamed Corn

• portions: 8 servings

Ingrédients

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

Instructions

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!

Nutrition

• Calories: 305 kcal
• Lipides Totaux: 20 g
• Lipides Saturés: 12 g
• Cholestérol: 60 mg
• Sodium: 224 mg
• Glucides Totaux: 31 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 4 g
• Protéines: 6 g