Description
This Crock Pot Creamed Corn recipe is a comforting, creamy side dish made easy by slow cooking sweet shoepeg corn with green chilies, butter, and cream cheese. Perfect for effortless preparation and rich flavor, it’s ideal for family meals and gatherings.
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: Add the drained 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 top of the mixture to evenly season the ingredients.
- Cook: Cover the slow cooker and cook on high for 1 hour or set to low and cook for 2 to 3 hours, allowing the flavors to meld and the cream cheese and butter to melt completely into the corn.
- Stir: Once cooked, remove the lid and stir all ingredients together until smooth and creamy.
- Serve: Serve immediately or keep warm by setting the slow cooker to the warm setting for up to 4 hours to maintain the perfect temperature without overcooking.
Notes
- Use fresh or frozen corn if canned shoepeg corn is unavailable; adjust cooking time slightly.
- For a spicier kick, add additional diced green chilies or a dash of cayenne pepper.
- If cream cheese is not available, substitute with mascarpone or a mild soft cheese for a similar creamy texture.
- This dish pairs wonderfully with grilled meats or as part of a holiday side menu.
- To reduce fat, substitute butter with a light margarine and use low-fat cream cheese options.
