Description
This comforting Crock Pot Creamed Corn recipe combines sweet white shoepeg corn with diced green chilies, butter, and cream cheese, slow-cooked to creamy perfection. It’s an easy, hands-off side dish perfect for family dinners or holiday meals, delivering rich flavors with minimal effort.
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 white shoepeg corn and diced green chilies in your slow cooker. Then, evenly distribute the cubes of butter and cream cheese on top of the corn mixture.
- Season: Sprinkle the salt and black pepper evenly over the ingredients in the slow cooker to enhance the flavor as it cooks.
- Cook: Cover the slow cooker and cook on high heat for 1 hour, or alternatively set it to low heat for 2 to 3 hours, allowing the flavors to meld and the mixture to become creamy.
- Stir: Once cooked, remove the lid carefully and stir all ingredients thoroughly to combine the butter and cream cheese fully into the corn, creating a smooth and creamy texture.
- Serve or keep warm: Serve the creamed corn immediately as a warm side dish, or set your slow cooker to the warm setting to keep it ready for up to 4 hours without overcooking.
Notes
- Be sure to drain the canned corn well to prevent excess liquid in the creamed corn.
- You can adjust the seasoning by adding more salt or pepper to taste after cooking.
- This dish can be reheated gently on the stovetop or in the microwave if needed.
- Use full-fat cream cheese and butter for the creamiest results.
- For a spicier version, substitute or add diced jalapeños instead of mild green chilies.
