Wednesday, June 27, 2012

Kickin Cream Corn


3 bags (12 oz each) Green Giant® Valley Fresh Steamers® Niblets® frozen whole kernel corn
4 packages (3 oz each) cream cheese, cut into cubes
1 cup milk
2 jalapeños, seeded, and chopped
1/2 cup butter or margarine, melted
2 teaspoons sugar
1/4 teaspoon pepper
1 teaspoon salt


  1. Spread corn over bottom of 3- to 4-quart slow cooker. Top with cream cheese cubes. In small bowl, stir together remaining ingredients; pour over corn and cream cheese.
  2. Cover; cook on High heat setting 2 to 3 hours.
  3. Stir well before serving. Corn will hold on Low heat setting up to 2 hours; stir occasionally.
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