5/5
(1 Votes)
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)
Preparation
Step 1
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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