Description
This Crock Pot Creamed Corn recipe is a comforting and creamy side dish perfect for any meal. Combining tender white shoepeg corn, mild green chilies, rich cream cheese, and buttery goodness, it’s slow-cooked to perfection, allowing flavors to meld beautifully with minimal effort. Ideal for family dinners or holiday gatherings, this easy slow cooker recipe delivers a luscious and savory creamed corn that everyone will love.
Ingredients
Scale
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)
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, then place the cubes of butter and cream cheese evenly on top.
- Season: Sprinkle the salt and black pepper over the corn mixture to enhance flavor.
- Cook: Cover the slow cooker with its lid and cook on high for 1 hour or on low for 2 to 3 hours, allowing the ingredients to meld and the corn to soften.
- Stir: Once cooking is complete, remove the lid and stir thoroughly, blending the butter and cream cheese into the corn for a creamy texture.
- Serve or Keep Warm: Serve the creamed corn immediately, or set the slow cooker to the warm setting to keep it heated for up to 4 hours until ready to serve.
Notes
- Drain the corn thoroughly to avoid excess liquid in the dish.
- For extra spice, consider adding a pinch of cayenne or chopped jalapeños.
- This recipe can be doubled for larger gatherings using a larger slow cooker.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- If cream cheese is not softened, cubing it helps it melt faster during cooking.
