Description
A creamy, flavorful creamed corn recipe made effortlessly in a crock pot, combining white shoepeg corn, diced green chilies, butter, and cream cheese for a rich and comforting side dish perfect for any meal.
Ingredients
Scale
Main 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 crock pot: Place the drained white shoepeg corn and diced green chilies into the slow cooker. Arrange the cubed butter and cream cheese evenly on top of the corn mixture.
- Season: Sprinkle the salt and black pepper evenly over the ingredients in the crock pot to enhance the flavor.
- Cook: Cover the slow cooker with its lid. Cook on the high setting for 1 hour or alternatively, cook on the low setting for 2 to 3 hours until the corn and cheeses have melted and combined.
- Stir the mixture: Once cooked, remove the lid and stir the contents thoroughly to blend all ingredients into a creamy consistency.
- Serve or keep warm: Serve the creamed corn immediately. If not serving right away, set the slow cooker to the warm setting and keep for up to 4 hours.
Notes
- Drain the canned corn well to prevent excess liquid in the final dish.
- You can adjust seasoning to taste, adding more salt or pepper if desired.
- For a spicier version, consider adding a pinch of cayenne pepper or using spicy diced chilies.
- The slow cooker method allows gentle cooking that helps the cream cheese and butter melt smoothly, enhancing creaminess.
- This dish pairs well with grilled meats or as a comforting side for holiday meals.
