Slow Cooker Mexican Corn

By Addie

I could eat this Slow Cooker Mexican Corn forever. I think I just will.

Creaaaaaaamed corn. MAN I don’t think there’s anything more comforting and classic for the mouth to experience than creamed corn. Am I right or am I right.

My memaw used to make creamed corn like 27 times a day when I was but a ripe lassie. It was my absolute favorite thing in the world. I used to beg her to make enough of fill a bathtub so that I could take a creamed corn bath. She would just stare at me. And walk away.

SO TODAAAAY, instead of a bathtub (which you could and should always opt for), we’re filling a slow cooker with five quickie ingredients, lettin’ it cook for 2-ish hours, and gonna drop kick our mouth into the next millennium.

Let’s dew it!

Ingredients

• 1 pound frozen corn
• 3/4 can Progresso Recipe Starters, Creamy Roasted Garlic flavor
• 1/2 cup shredded Mexican blend cheese
• 2 teaspoons Old El Paso taco seasoning
• 1 whole jalapeno pepper, sliced and divided

Preparation

Step 1

In a small slow cooker, add all the ingredients and half of the sliced peppers.

Cook on high for two hours until creamy and hot, stirring occasionally.

Serve in a medium serving bowl topped with remaining sliced fresh jalapeno pepper.