Description
This Crock Pot Creamed Corn recipe is a creamy, comforting side dish made easy with canned white shoepeg corn, diced green chilies, butter, and cream cheese all slow cooked to perfection. The slow cooker method ensures a rich, velvety texture with minimal effort, making it a perfect accompaniment for family dinners and holiday 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
- Add Ingredients to Slow Cooker: Combine the drained shoepeg corn and diced green chilies in the slow cooker. Evenly distribute the cubed butter and cream cheese by placing them on top of the corn mixture.
- Season: Sprinkle the salt and black pepper evenly over all the ingredients to add flavor.
- Cook: Cover the slow cooker with the lid and cook the mixture 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 smoothly.
- Stir and Combine: Once cooking is complete, remove the lid and thoroughly stir all ingredients together until the cream cheese and butter are fully incorporated, resulting in a creamy texture.
- Serve or Keep Warm: Serve the creamed corn immediately for best taste or switch the slow cooker to the warm setting to keep it heated for up to 4 hours before serving.
Notes
- For a spicier kick, add chopped jalapeños or hot sauce to the slow cooker.
- You can substitute fresh corn kernels if preferred, but canned corn offers convenience.
- Make sure to drain canned corn thoroughly to avoid excess liquid in the final dish.
- This dish pairs well with barbecue, roasted meats, or as part of a holiday meal spread.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop or in the microwave.
