When hosting big meals, I would sometimes run out of burners. Then I realized my slow cooker could help by simmering corn and green chiles with pickled jalapenos. —Pat Dazis, Charlotte, North Carolina
Ingredients
- 6 cups fresh or frozen corn (about 30 ounces), thawed
- 1 package (8 ounces) cream cheese, cubed
- 1 jar (4 ounces) diced pimientos, drained
- 1 can (4 ounces) chopped green chiles
- 1/2 cup vegetable broth
- 1/4 cup butter, cubed
- 1/4 cup pickled jalapeno slices, coarsely chopped
- 1 tablespoon sugar
- 1/8 teaspoon crushed red pepper flakes
Directions
- In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 2-1/2 to 3 hours or until heated through. Stir just before serving.
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