Our jalapenos are starting to roll in. I picked a few to make crock pot jalapeno creamed corn. Here is how I make mine.
In a crock pot, heat 6 cups of thawed frozen corn (off the cob - see recipe here). This corn works great since it already has butter in it.
Add 1/4 stick of organic butter, 8 oz. of organic cream cheese, about 1-1 1/2 cups of organic shredded cheddar cheese and jalapeno to taste. I just depends on how hot you want it. Let cook for at least 1 hour, but I have had it in the crock pot for up to 3 at times. Just watch it and put it on warm if you need to.
It is wonderful to take to cook outs or family gatherings.
Comments
Kristina, do you ever do anything with rose hips? I have some - very big and rather tasty looking. I offered them to a jelly maker but they declined. I know they are full of vitamin C too. Thanks, Debby