Always use organic when possible.
- 32 oz. frozen corn
- 8 oz. cream cheese, softened, cubed (dairy-free optional)
- 5 jalapeño peppers, seeded, finely chopped
- 2 Tbsp water
- 1/2 tsp salt
- 1/3 tsp freshly ground pepper
- 1/4 cup butter, cubed (dairy-free optional)
- Using a 3-quart slow cooker, add all the ingredients.
- Stir to combine.
- Cover and cook on low.
- Corn should become tender. Stir occasionally. About 4-5 hours.
- Serve warm.