Jalapeño Cream Corn

This is nothing like the canned cream corn which I’m not a fan of. My husband loves creamed corn and ever since I made this one Thanksgiving dinner years ago he’s been hooked and this is his hands down favorite Thanksgiving or Christmas side dish. I love the fact I can put it in the slow cooker and not have to mess with it while I’m dealing with everything else for the Thanksgiving feast. Trust me this is definitely one that everyone will request every year.

Ingredients

8 ears of corn, shucked or 6 cups frozen corn

2 1/2 cups half and half

1 stick unsalted butter

7 ounces canned green chilis (diced (Hatch brand))

1/2 cup diced Mezzeyta sliced hot jalapeños

1 clove garlic, minced

1 tsp onion powder

Salt & pepper

8 oz / 1 block cream cheese

1 tablespoon granulated sugar, can use more or less, depending on corn sweetness

2 tbsp yellow corn meal

1/2 tablespoon corn starch

Pinch of cayenne

1/4 cup crumbled Cotija cheese or grated Parmesan cheese

Directions

Add all ingredients to crockpot. Cook on low 8 hrs or high for 4-6 hours

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