I’m a teacher, and this is one of my go-to recipes for faculty potlucks. It’s perfect for holidays, too, when you’re looking for an easy, comforting dish that has just a little bit of bite. —Shelby Winters, Bonner Springs, Kansas

Ingredients

• 1/2 cup butter, cubed
• 1 medium onion, finely chopped
• 1/4 cup finely chopped sweet red pepper
• 6 cups frozen corn (about 30 ounces), thawed
• 1 package (8 ounces) cream cheese, cubed
• 1 can (4 ounces) chopped green chiles
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper

Directions

1. In a large skillet, heat butter over medium-high heat. Add onion and red pepper; cook and stir 3-4 minutes or until tender. Transfer to a greased 3-qt. slow cooker. Stir in remaining ingredients. Cook, covered, on low 3-4 hours or until heated through. Stir just before serving.