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Crock Pot Creamed Corn Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 46 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crock Pot Creamed Corn recipe is a comforting, creamy side dish made effortlessly in a slow cooker. Combining sweet white shoepeg corn, mild diced green chilies, butter, and cream cheese, this dish is seasoned with salt and pepper and slow-cooked to perfection. It’s perfect for a hands-off side that pairs well with a variety of meals, delivering rich, cheesy, and slightly spicy flavors with minimal effort.

Ingredients

Vegetables

  • 44 ounces white shoepeg corn (4 - 11 ounce cans, drained)
  • 4 ounce can diced green chilies

Dairy & Fats

  • ¼ cup butter (cubed)
  • 8 ounces cream cheese (cubed)

Spices

  • ½ teaspoon black pepper
  • ½ teaspoon salt

Instructions

  1. Prepare Ingredients. Drain the canned white shoepeg corn and open the can of diced green chilies to have them ready for cooking.
  2. Add Ingredients to Slow Cooker. Place the drained corn and diced green chilies into the slow cooker. Then evenly distribute the cubed butter and cream cheese on top of the corn mixture.
  3. Season. Sprinkle the salt and black pepper evenly over the ingredients in the slow cooker to enhance the flavor.
  4. Cook. Cover the slow cooker with its lid and cook on the high setting for 1 hour, or alternatively, set to low and cook for 2 to 3 hours until the cream cheese and butter have melted and the mixture is creamy and heated through.
  5. Stir and Finish. Once cooked, remove the lid and thoroughly stir all the ingredients together to create a smooth and creamy creamed corn.
  6. Serve or Keep Warm. Serve the creamed corn immediately for best taste and texture. If not serving right away, set the slow cooker to the warm setting, where it can be held for up to 4 hours without overcooking.

Notes

  • For a spicier twist, add chopped jalapeños or a dash of cayenne pepper.
  • The cream cheese should be at room temperature to help it melt more evenly.
  • Drain the canned corn well to avoid excess liquid in the dish.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
  • This dish freezes well; thaw overnight in the fridge before reheating.

Find it online: https://ivysrecipes.com/crock-pot-creamed-corn-recipe/