Spicy Creamed Corn with Chiles

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  • Makes: 12 servings
  • Serving Size: 3/4 cup creamed corn + 3 tablespoons relish
  • Makes: 9 cups creamed corn + 2 1/2 cups relish
  • Prep: 20 mins
  • Slow Cook: 3 hrs to 3 hrs 30 mins (low) + 10 minutes (low)

Spicy Creamed Corn with Chiles

Directions

  1. In a 5-quart slow cooker combine the first six ingredients (through 2 tablespoons sugar), 3 of the garlic cloves, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper.
  2. Cover and cook on low for 3 to 3 1/2 hours or until heated through, stirring once halfway through. Stir in Chihuahua cheese until combined. Cover and cook on low for 10 minutes more. Stir to combine.
  3. Meanwhile, for tomato relish, in a medium bowl combine the next three ingredients (through 2 teaspoons sugar) and the remaining 1 clove garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir in tomatoes and cilantro.
  4. Top servings of creamed corn with tomato relish and, if desired, additional cilantro leaves.

From the Test Kitchen

For Less Heat:

Use 8 ounces plain cream cheese, softened, or cream cheese spread and half of an 8-ounce tub cream cheese spread with jalapeno.

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Nutrition Facts (Spicy Creamed Corn with Chiles)

  • Per serving:
  • 312 kcal ,
  • 17 g fat
  • (9 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 51 mg chol. ,
  • 646 mg sodium ,
  • 33 g carb. ,
  • 4 g fiber ,
  • 10 g sugar ,
  • 10 g pro.
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