Crock-pot Cheesy Corn and Peppers 8 Servings

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.





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