I like to use the fire-roasted corn blend. But if you can’t find it, just use your favorite canned sweet corn.
Cut the tops and bottoms off of the jalapeños. Slice them lengthwise. Then remove all the seeds and discard. If you want this dish to be spicy, you can add some of the seeds to the dish since they are the spicy part of the jalapeño.
Finely dice the jalapeños.
Place drained corn into a 2.5 quart slow cooker.
Top with diced jalapeños.
Then top with shredded cheese. Season well with salt & pepper.
Top with sour cream. Stir the mixture well.
Top mixture with cubed cream cheese (don’t stir.)
Cover and cook on low for about 2 hours (until everything is warm and cream cheese has melted.)
Uncover and stir until everything is combined well.