Description
This Crock Pot Creamed Corn recipe offers a rich and creamy side dish perfect for any meal. Featuring sweet white shoepeg corn, diced green chilies for a touch of heat, and a luscious blend of butter and cream cheese, this slow cooker recipe is effortless to prepare and delivers comforting flavors that meld beautifully after slow cooking.
Ingredients
Scale
Ingredients
- 44 ounces white shoepeg corn (4 – 11 ounce cans, drained)
- 4 ounce can diced green chilies
- ¼ cup butter, cubed
- 8 ounces cream cheese, cubed
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Add ingredients to slow cooker: Place the drained corn and diced green chilies into the slow cooker, then top with the cubed butter and cream cheese pieces.
- Season: Sprinkle the salt and black pepper evenly over the corn andchilies mixture.
- Cook: Cover the slow cooker with its lid and cook on high for 1 hour or on low for 2 to 3 hours, allowing the flavors to meld and the cheese and butter to melt thoroughly.
- Stir to combine: Remove the lid and stir all ingredients together until fully combined and creamy.
- Serve or keep warm: Serve the creamed corn immediately, or set the slow cooker to warm to keep it at serving temperature for up to 4 hours.
Notes
- Drain the canned corn thoroughly to avoid excess liquid in the final dish.
- For a spicier version, add jalapeños or more diced green chilies.
- You can prepare this dish a few hours ahead and keep warm in the slow cooker.
- Stir occasionally if cooking on low for several hours to prevent sticking.
