B-Daddy’s Jalapeño Creamed Corn

Name: B-Daddy’s Jalapeño Creamed Corn
Ingredients: 2 (8-ounce) packages cream cheese (cut into small pieces); 1 (16-ounce) package processed cheese ((such as Velveeta), cut into small pieces); 4 ounces unsalted butter ((1/2 cup), softened); 4 (16-ounce) packages frozen corn kernels (thawed); 1 1/2 cups heavy cream ((12 ounces)); 3/4 cup pickled jalapeño chiles ((6 ounces), finely diced); 1 teaspoon kosher salt; 1 teaspoon Black Pepper (freshly ground); 1 teaspoon Garlic Powder

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Decadently simple, this slow-cooker side will be one of my go-to favorites for football season. In fact, the folks at B-Daddy’s churn out SO much of this stuff, we had our work cut out for ourselves to literally cut the recipe to nearly 1/10 of its original size. Nevertheless, we did our work. Now do yours and go cook this up for your next family BBQ.

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Course Sides

Servings

Ingredients

2 (8-ounce) packages cream cheese cut into small pieces
1 (16-ounce) package processed cheese (such as Velveeta), cut into small pieces
4 ounces unsalted butter (1/2 cup), softened
4 (16-ounce) packages frozen corn kernels thawed
1 1/2 cups heavy cream (12 ounces)
3/4 cup pickled jalapeño chiles (6 ounces), finely diced
1 teaspoon kosher salt
1 teaspoon Black Pepper freshly ground
1 teaspoon Garlic Powder

Instructions

Stir together all the ingredients in a 4-quart slow cooker.
Cover and cook on LOW until the butter and cheeses are completely melted and well combined, 6 to 8 hours.

Notes

Recipe and Image courtesy of B-Daddy's BBQ.

Keyword corn, creamed corn, jalapeño, Jalapeño Creamed Corn

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B-Daddy’s Jalapeño Creamed Corn