Description
This Crock Pot Creamed Corn is a rich and creamy side dish made with tender white shoepeg corn, diced green chilies, butter, and cream cheese, slow-cooked to perfection for easy preparation and a comforting flavor.
Ingredients
Scale
Vegetables
- 44 ounces white shoepeg corn (4 cans, 11 ounces each, drained)
- 4 ounces diced green chilies (1 can)
Dairy
- ¼ cup butter, cubed
- 8 ounces cream cheese, cubed
Seasonings
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Combine Ingredients: Add the drained white shoepeg corn and diced green chilies to the slow cooker. Place the cubed butter and cream cheese evenly on top of the corn mixture to ensure even melting during cooking.
- Season: Sprinkle the salt and black pepper evenly over the corn and cheese mixture to enhance the flavors throughout the slow cooking process.
- Cook: Cover the slow cooker with the lid and set it to high heat for 1 hour or low heat for 2 to 3 hours, allowing the ingredients to slowly meld and become creamy.
- Stir: After cooking, remove the lid and thoroughly stir the mixture to combine the melted butter, softened cream cheese, and corn for a smooth, creamy consistency.
- Serve or Keep Warm: Serve the creamed corn immediately as a delicious side dish, or set the slow cooker to the warm setting to keep it at an ideal serving temperature for up to 4 hours.
Notes
- Use fresh or frozen corn if canned is unavailable, adjusting cook time slightly as needed.
- For a spicier kick, add a pinch of cayenne pepper or more diced green chilies.
- To make it lower in fat, substitute cream cheese with a light cream cheese alternative.
- Stir occasionally if cooking on low for a longer period to ensure even cooking and prevent sticking.
- This dish pairs wonderfully with grilled meats or holiday dinners.
