Slow Cooker Corn with Blue Cheese and Peppers

5 from 1 vote

Slow Cooker Corn with Blue Cheese and Peppers

Creamy, cheesy, and loaded with a sweet and spicy kick, this Slow Cooker Corn is the perfect side dish or appetizer dip for any occasion. With blue cheese adding a bold, tangy twist and cheddar bringing that melty goodness, the combination is next-level delicious.

Course Side Dish

Cuisine American

Keyword slow cooker corn

Prep Time 15

Cook Time 3

Total Time 18

Servings

Calories 192kcal

Author Shelby Law Ruttan

Equipment

Ingredients

16 ounces 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 cup shredded cheddar cheese

Instructions

Place corn, diced red pepper, jalapeno, onions, and water in the slow cooker.
Turn slow cooker to low setting and cook for 3 hours.
After 3 hours, turn slow cooker to high setting.
In a small bowl, combine half and half with cornstarch and stir into corn mixture in the slow cooker.
Cover slow cooker and cook for 10 minutes until the mixture thickens.
Stir in blue cheese, pepper, and salt. Transfer to a serving bowl and top with cheddar cheese.

Nutrition