Ingredients

• 1  16-ounce package frozen whole kernel corn, thawed
• 1  16-ounce package frozen lima beans, thawed
• 1  14-3/4-ounce can cream-style corn
• 1  cup chopped red sweet pepper
• 1  cup shredded smoked Gouda cheese (4 ounces)
• 1/2  cup chopped onion
• 2  teaspoons cumin seeds
• 1/4  cup water
• 1  8-ounce carton light dairy sour cream

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine whole kernel corn, lima beans, cream-style corn, sweet pepper, cheese, onion, and cumin seeds. Pour the water over all.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. Gently stir in sour cream. Let stand for 10 minutes before serving. Makes 12 servings.