Description
This Crock Pot Creamed Corn is a creamy, flavorful side dish perfect for any occasion. Combining sweet shoepeg corn, diced green chilies, butter, and cream cheese, it’s slow-cooked to perfection for a smooth, rich, and slightly spicy treat that pairs well with all your favorite meals.
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
- Prepare the ingredients. Drain the cans of white shoepeg corn and measure out diced green chilies. Cube the butter and cream cheese so they are ready to add to the slow cooker.
- Combine ingredients in slow cooker. Add the drained corn and diced green chilies into the slow cooker. Place the cubed butter and cream cheese evenly on top of the corn and chilies.
- Season the mixture. Sprinkle the salt and black pepper over the corn, butter, and cream cheese to ensure the flavors meld during cooking.
- Cook the creamed corn. Cover the slow cooker with its lid and cook on high for 1 hour, or alternatively, on low for 2 to 3 hours until the mixture is hot and the cheeses have melted completely.
- Stir the creamed corn. Remove the lid carefully, then stir all ingredients thoroughly until the butter and cream cheese are fully incorporated and the creamed corn is smooth and creamy.
- Serve or keep warm. Serve immediately as a delicious side dish, or set the slow cooker to the warm setting to keep it ready for serving for up to 4 hours.
Notes
- Make sure the cream cheese and butter are cubed so they melt evenly during cooking.
- Draining the canned corn well prevents excess liquid in the final dish.
- You can adjust the amount of green chilies depending on your preferred heat level.
- If desired, garnish with chopped fresh herbs such as parsley or chives before serving.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or on the stovetop.
