5 (15.25 oz.) cans whole kernel corn,
rinsed and drained
1 (8 oz.) package cream cheese, cubed
1 (8 oz.) package sharp cheddar cheese, grated
2 jalapeños, use 1 Entire Pepper and 1 seeded
1/2 White Onion (to taste)
Fresh or chopped garlic (to taste)
1/2 teaspoon salt
1/4 teaspoon pepper
Place corn and chopped jalapeño in the bottom
of your slow cooker, then season with onion powder, garlic powder, salt and pepper.
Sprinkle cheese on top of mixture,
then top with cubed cream cheese.
Cover slow cooker and cook on high for 2 hours (or on low for 4).
Stir everything together until melted & smooth serve hot.