When I as younger I would always get creamed corn instead of creamed spinach at the local steak house. The sweetness of the corn and the bite you get from the skin is one of my favorite things. Sometimes though the creaminess is just a bit much. The recipe below uses cheese and eggs to make the perfect corn casserole that reminds me of creamed corn without the heaviness of cream.
Tomatoes, bell peppers and jalapeno compliment the corn in the best way without ever over shadowing it. The jalapeno adds a nice spice, just the perfect amount of heat. You can always leave it out though if you like, it's delicious either way. You can also add extra cheese on top if you really want something super gooey and rich. I usually serve it as a side dish at pot lucks and there's never anything left by the end of the party!
Slow Cooker Cheesy Corn Casserole
Ingredients
4 cups frozen corn
1 medium tomato, small diced
1 medium green bell pepper small diced
2 jalapeno peppers, seeds removed and finely diced
6 tablespoons flour
1½ cups milk
5 tablespoons butter small diced
6 eggs, whisked
1½ cup shredded cheddar cheese
1 teaspoon salt
Directions
1. In a 6 quart slow cooker add in everything from corn to jalapenos. Sprinkle evenly with flour then mix well.
2. In a bowl whisk together everything from milk to salt. Add into slow cooker and mix well.
3. Cook on high for 3 hours.
5. Let rest for 5 minutes to set then serve.
