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, seeds removed, finely chopped
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
Directions:
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
Cook italian sausage, add to crockpot
Cover slow cooker and cook on high for 2 hours (or on low for 4)
Stir everything together until melted and smooth and serve hot