Description
A creamy and flavorful Crock Pot Creamed Corn recipe that combines shoepeg corn, diced green chilies, butter, and cream cheese for a rich, comforting side dish perfect for any meal. Slow cooked to perfection in your crock pot, this easy recipe requires minimal prep and delivers delicious homestyle taste.
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: Place the drained shoepeg corn and diced green chilies into the slow cooker. Layer the cubed butter and cubed cream cheese evenly on top of the corn mixture.
- Season: Sprinkle the salt and black pepper evenly over the top of the ingredients in the slow cooker.
- Cook: Cover the slow cooker with the lid and set to cook on high for 1 hour or on low for 2 to 3 hours, allowing the flavors to meld and the cream cheese and butter to melt completely.
- Stir and Combine: After cooking, remove the lid and thoroughly stir all ingredients together to create a creamy, evenly mixed creamed corn.
- Serve or Keep Warm: Serve the creamed corn immediately as a delicious side dish, or set the slow cooker to warm and keep the dish heated for up to 4 hours.
Notes
- Use shoepeg corn for the best texture and flavor, but you can substitute with other white or yellow corn if needed.
- Adjust seasoning to taste; adding a pinch of sugar or a dash of smoked paprika can enhance flavor.
- For a spicier version, add additional diced green chilies or a pinch of cayenne pepper.
- If you prefer a thicker consistency, remove the lid during the last 15 minutes of cooking to allow some liquid to evaporate.
- This dish pairs well with grilled meats, roasted chicken, or as a comforting side for holiday meals.
