Ingredients:

2 15.25-ounce cans corn drained

1 8-ounce block cream cheese softened

1/2 cup mayonnaise

1 cup shredded Pepper Jack cheese

1 jalapeno seeded and minced

2 green onions sliced

1/2 tsp chili powder

4 slices bacon cooked and crumbled

Directions:

1. Line a slow cooker with a Reynolds slow cooker liner. Add all ingredients except the bacon the slow cooker.

2. Cover and cook on LOW for 2 hours, stirring once or twice to get the cream cheese mixed in well.

3. Sprinkle bacon on top before serving.

Bon Appetit!