Today we’re tackling a side dish that is sure to please. I bet you read two words and thought, “Nope, I can’t eat that. Not for me!”
Those words are: creamy and jalapeno. Creamy you’re thinking equals major health crisis and jalapeno equals five alarm fire. Well, let me offer a little assurance here.
First, the creamy part. I’ve reduced the fat content some what by using reduced fat cream cheese and low sodium chicken broth.
Now, the five alarm part. Many of you many not know I have a few autoimmune disorders. One is called Sjogren’s syndrome. Sjogren’s is similar to lupus, but one of the many things it does to the body is destroy the moisture producing glands in the body. That means my mouth can be extra sensitive – and at times hyper-sensitive. So, I’m not going to deliberately eat anything that will tear my mouth up or my stomach up (another issue).
That’s when being married to a New Mexican cowboy comes in handy. The man loves his green chilies and peppers. He taught me how to seed and devein a jalapeno so that they add flavor and not the five alarm heat.
I grew up loving corn, especially corn on the cob, or as mountain folk called them, “roastin’ ears”. I’ve never seen anyone like them like my Uncle Jay did. My Papaw grew corn on his farm in Tennessee. So, there’s wasn’t a chance for me not to like corn.
This is a great side dish and, yep, you guessed it. Throw everything in the slow cooker, walk away and let it cook until dinner. It’s so good I told T & H I could eat it for a bedtime snack – but I didn’t 😉
Creamy Jalapeno Corn
32 ounces of frozen corn (off the cob)
8 ounces of reduced fat cream cheese, cubed
3 jalapeno peppers, seeded and deveined
1/4 cup butter, cubed
2 tablespoons low sodium chicken broth
1 teaspoon kosher salt
1/4 teaspoon black pepper
- Combine all ingredients in a slow cooker.
- Cover and cook on low for 4 – 5 hours or until corn is tender.
- Stir occasionally.
© 2016 Beverly Hicks Burch All Rights Reserved.