While this is an amazingly tasty dish, it does have a rather bland appearance. To jazz it up and give it a much needed color boost, look for items you could use to garnish it right before you serve it, such as crumbled crispy bacon, diced red onion or sliced green onions. Maybe even some halved cherry tomatoes.
You don’t usually find many slow cooker recipes for veggies, because with the long cooking times, many veggies would turn to mush. So they usually are relegated to playing only a supporting role in slow cookery. But corn is robust and strong enough to withstand being cooked in your slow cooker.
1 (16-oz) package frozen corn
1 (12-oz) package frozen corn
1 (8-oz) package cream cheese
1 cup shredded cheddar cheese
1/4 cup butter
1/4 cup heavy cream
1/2 tsp salt
1/4 tsp pepper
Combine all ingredients in the slow cooker. Cover and cook on LOW for 3-1/2 to 4 hours. Stir before serving. (I also like to stir the mixture half way through cooking)
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Quick Tip: For some added flavor and color, choose a frozen corn that is mixed with red and green sweet bell peppers. You could even dice some up small and add them to the mix.
Recipe and photo courtesy of Stephanie at Plain Chicken