2lbs frozen corn
3 Tbsp butter, cut into cubes
1 large green bell pepper, seeded and chopped
1 poblano or jalpeño pepper, seeded and chopped
½ tsp ground cumin
1 tsp salt
¼ tsp ground black pepper
3 oz cream cheese, cut into cubes
1 cup finely shredded sharp Cheddar cheese
Coat the inside of a crock-pot with a nonstick butter spray.
Combine the first 7 ingredients in the crock-pot and cover. Cook on high for 2 hours.
Add the cream cheese and the cheddar cheese; stir to combine. Cover and cook for 15 minutes more or until the cheese has completely melted.