Description
This Crock Pot Creamed Corn recipe offers a rich and creamy side dish made with white shoepeg corn, diced green chilies, butter, and cream cheese. Perfectly seasoned with black pepper and salt, it slow cooks to tender perfection, making it an effortless and comforting accompaniment for any meal.
Ingredients
Scale
Corn Mixture
- 44 ounces white shoepeg corn (4 – 11 ounce cans, drained)
- 4 ounce can diced green chilies
Dairy and Seasonings
- ¼ cup butter, cubed
- 8 ounces cream cheese, cubed
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Add Ingredients to Slow Cooker: Place the drained corn and diced green chilies into the slow cooker. Top the mixture with the cubes of butter and cream cheese.
- Season the Mixture: Evenly sprinkle the salt and black pepper over the corn and cream cheese mixture to enhance the flavors.
- Cook: Cover the slow cooker and cook on high for 1 hour or on low for 2 to 3 hours until the ingredients are heated through and softened.
- Stir and Combine: Remove the lid carefully and stir all ingredients together thoroughly to create a creamy, well-blended dish.
- Serve or Keep Warm: Serve immediately for best taste or set the slow cooker to warm to keep the creamed corn hot for up to 4 hours.
Notes
- Use shoepeg corn for traditional flavor and texture; canned white corn can be a substitute.
- Adjust seasoning to taste after cooking if desired.
- If cream cheese is too cold, letting it sit at room temperature for a few minutes helps it blend better.
- Serve as a comforting side dish with grilled meats or holiday meals.
