Description
This Crock Pot Creamed Corn recipe offers a simple, delicious, and creamy side dish perfect for any meal. Made with white shoepeg corn, diced green chilies, butter, and cream cheese, it combines rich flavors and smooth texture, all prepared effortlessly using a slow cooker.
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 Ingredients: Drain the canned white shoepeg corn thoroughly. Gather all ingredients to ensure smooth cooking.
- Combine in Slow Cooker: Add the drained corn and diced green chilies into the slow cooker. Place the cubed butter and cream cheese on top, evenly distributing them.
- Season: Sprinkle the ½ teaspoon salt and ½ teaspoon black pepper evenly over the corn and other ingredients in the slow cooker.
- Cook: Cover the slow cooker with its lid and cook on high for 1 hour or alternatively, set it to low and cook for 2 to 3 hours, allowing the flavors to meld and the cheese and butter to melt smoothly.
- Stir and Serve: After cooking, remove the lid and stir all the ingredients together until creamy and well combined. Serve immediately, or set the slow cooker to the warm setting and keep it warm for up to 4 hours without overcooking.
Notes
- Use fresh corn if available for a fresher taste, but adjust the cooking time accordingly.
- For extra heat, add more diced green chilies or a pinch of cayenne pepper.
- Make sure to drain the corn cans well to avoid excess liquid in the dish.
- This dish can be prepared ahead and reheated in the slow cooker on warm.
- To make it lower fat, reduce butter and use a lower-fat cream cheese.
