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5
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Cheesy Sweet Hot Peppers and Corn
Slow-cooked corn, peppers & onion in a tangy creamy blue cheese sauce.
Course
Side Dish
Cuisine
American
Keyword
Hot Peppers and Corn, Slow cooker Hot Peppers and Corn, Sweet Hot Peppers and Corn
Prep Time
15
minutes
minutes
Cook Time
3
minutes
minutes
Total Time
18
minutes
minutes
Servings
6
Calories
102
kcal
Author
Shelby Law Ruttan
Ingredients
1
16-ounce package frozen corn
½
cup
diced red pepper
1
large jalapeno peppers
diced
2
tablespoons
finely diced onion
¼
cup
water
¼
cup
half and half
2
teaspoons
cornstarch
¼
cup
reduced-fat crumbly blue cheese
½
teaspoon
pepper
¼
teaspoon
salt
1-½
ounce
shredded cheddar cheese
Instructions
Place corn, diced red pepper, jalapeno, onions and water in the slow cooker. Cook on low for 3 hours.
Turn the slow cooker up on high. Mix half and half with cornstarch and stir mixture into corn mixture in the slow cooker.
Cover and cook about 10 minutes until the mixture thickens.
Stir in blue cheese, pepper, and salt. Transfer to a serving bowl and top with cheddar cheese and more pepper if desired.
Nutrition
Calories:
102
kcal
|
Carbohydrates:
13
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
12
mg
|
Sodium:
161
mg
|
Fiber:
1
g
|
Sugar:
4
g