Creamy Corn and Roasted Red Peppers

Creamy Corn and Roasted Red Peppers
Creamy Corn and Roasted Red Peppers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    9- or 10-ounce packages frozen whole kernel corn or white whole kernel corn (shoepeg) in light or regular butter sauce

  • 1

    12-ounce jar roasted red sweet peppers, drained and chopped (about 1 cup)

  • 2

    tablespoons thinly sliced green onion (1)

  • 2

    cups milk

  • 2

    0.9- to 1.25-ounce envelopes hollandaise sauce mix

  • Green onion (optional)

Directions

1. In a 3 1/2-quart slow cooker, combine frozen corn, roasted red pepper, and the 2 tablespoons green onion. In a small bowl, whisk milk into sauce mix. Add sauce mixture to cooker; stir to combine (frozen chunks of corn may remain). 2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir before serving. If desired, garnish each serving with additional green onion.

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