Cheesy Corn and Peppers
2 lbs frozen corn kernels
2 T butter, cubed
1 large green bell pepper, finely chopped
1 tsp salt
1/2 tsp ground cumin
1/4 tsp black pepper
3 ounces cream cheese, cubed
1 cup shredded sharp cheddar cheese
Coat slow cooker with nonstick cooking spray.
Add all ingredients except cream cheese and Cheddar cheese.
Cover and cook on HIGH for 2 hours. Add cheeses, stir to blend.
Cover and cook 15 minutes more or until cheeses melt.
Makes 8 servings.
I might tweak this by adding more cream cheese to make it creamier and adding Cotija cheese for a great Mexican flavor.