Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 5 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary test

prep:
20 mins
slow-cook:
3 hrs
total:
3 hrs 20 mins
Servings:
12
Yield:
9 cups creamed corn + 2 1/2 cups relish
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • Top servings of creamed corn with tomato relish and, if desired, additional cilantro leaves.

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 jalapeño.

Nutrition Facts

312 calories; fat 17g; cholesterol 51mg; saturated fat 9g; carbohydrates 33g; mono fat 5g; poly fat 1g; insoluble fiber 4g; sugars 10g; protein 10g; vitamin a 968.6IU; vitamin c 24.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 2.3mg; vitamin b6 0.3mg; folate 52.7mcg; vitamin b12 0.3mcg; sodium 646mg; potassium 407mg; calcium 165mg; iron 0.9mg.
Advertisement