If you’re craving a luscious, comforting side that shines with simplicity and soul, this Crock Pot Creamed Corn Recipe is bound to become your new favorite. Imagine tender, sweet shoepeg corn mingling perfectly with creamy cheese and a subtle kick from green chilies, all slow-cooked to velvety perfection with just the right hint of buttery goodness. It’s an easy, hands-off dish that effortlessly elevates any meal, whether it’s a cozy weeknight dinner or a celebratory feast with friends and family.
Ingredients You’ll Need
This recipe is a stellar example of how just a handful of ingredients can come together to create a dish bursting with flavor and silky texture. Each ingredient has a special role, enhancing the sweetness of the corn or adding depth and creaminess to every bite.
- White shoepeg corn (44 ounces): The star of the dish, shoepeg corn’s natural sweetness and tender kernels bring the perfect texture.
- Diced green chilies (4 ounces): They add a gentle warmth and a touch of brightness without overpowering the creamy base.
- Butter (¼ cup, cubed): Adds richness and a velvety mouthfeel that carries all the flavors.
- Cream cheese (8 ounces, cubed): Creates that irresistibly creamy, smooth texture and a slight tang that balances the sweetness.
- Black pepper (½ teaspoon): Enhances the flavor with a faint hint of spice and depth.
- Salt (½ teaspoon): Essential for bringing all the ingredients together and intensifying the natural flavors.
How to Make Crock Pot Creamed Corn Recipe
Step 1: Combine the Base Ingredients
Start by placing the drained white shoepeg corn and the can of diced green chilies in your slow cooker. These two create the flavorful foundation that’s bursting with both sweetness and a mellow kick from the chilies. Layer the cubed butter and cream cheese evenly on top; these will melt down and transform the dish into a dreamily creamy comfort food.
Step 2: Season Well
Sprinkle the salt and black pepper over the corn mixture. These simple seasonings might seem modest, but they are crucial—they bring out the corn’s natural sugars and balance the cream cheese’s tang while adding subtle hints of spice.
Step 3: Slow Cook to Perfection
Cover the slow cooker and set it to high for 1 hour for a quicker finish, or if you prefer, cook low and slow for 2 to 3 hours. The gentle heat melts the butter and cream cheese into golden, creamy goodness and infuses the dish with rich flavor.
Step 4: Stir and Blend
Once the cooking time is up, remove the lid and give everything a good, thorough stir. This is when it all comes together—the melted butter and cream cheese fully combine with the corn and chilies creating that signature creamy, dreamy texture you’re after.
Step 5: Serve or Keep Warm
Serve your Crock Pot Creamed Corn hot right away while it’s at its creamiest. If your guests aren’t ready yet, simply switch the slow cooker to the warm setting to keep it perfectly cozy and ready to enjoy for up to 4 hours.
How to Serve Crock Pot Creamed Corn Recipe
Garnishes
Add a sprinkle of fresh chopped parsley or chives to introduce a vibrant green color and a hint of freshness to contrast the rich creaminess. A little cracked black pepper on top also looks beautiful and gives a tiny extra pop of spice.
Side Dishes
This dish pairs beautifully with roasted meats like chicken or pork, but also shines alongside classic comfort favorites such as mashed potatoes or cornbread. It’s a versatile side that complements both humble and elaborate meals.
Creative Ways to Present
For a festive touch, spoon Crock Pot Creamed Corn into mini ramekins and top with a sprinkle of crispy bacon bits or a handful of shredded sharp cheddar cheese, then broil for a couple of minutes until bubbly and golden. This adds wonderful texture contrast and a gourmet flair.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover creamed corn to an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days, making it a great option to prepare earlier in the week.
Freezing
You can freeze this creamy delight, but keep in mind the texture may shift slightly upon thawing. Use freezer-safe containers and consume within 1 to 2 months for best flavor and consistency. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat or in the microwave at medium power. Stir occasionally to help the cream cheese and butter reincorporate evenly, restoring that silky texture you love.
FAQs
Can I use fresh corn instead of canned shoepeg corn?
Absolutely! Fresh corn kernels work wonderfully and add natural sweetness, though you might need to adjust cooking times slightly to soften the kernels fully.
Is this recipe spicy because of the green chilies?
Not at all—the diced green chilies add just a mild warmth without overpowering the creamy sweetness of the corn, making it approachable for all palate preferences.
Can I make this recipe without cream cheese?
You could substitute with heavy cream or a blend of cream and shredded cheese, but cream cheese is what gives the dish that perfect, velvety richness you won’t want to miss.
How do I reheat Crock Pot Creamed Corn without drying it out?
Reheat slowly on low heat and stir frequently, adding a splash of milk or cream if it starts to thicken too much, to keep it luscious and moist.
Is Crock Pot Creamed Corn Recipe suitable for meal prep?
Yes, it’s ideal for meal prep. It stores well, reheats beautifully, and can be frozen for convenience—making it a reliable side for busy weeks.
Final Thoughts
There’s something truly heartwarming about the ease and comfort of this Crock Pot Creamed Corn Recipe. It’s the kind of side dish that feels like a warm hug on a chilly day and pairs perfectly with so many meals. Whether you’re feeding family or entertaining guests, I highly encourage you to try this recipe—you might just find it becomes a beloved staple in your kitchen too!
Print
Crock Pot Creamed Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
A comforting and creamy crock pot creamed corn recipe featuring white shoepeg corn, green chilies, butter, and cream cheese slow-cooked to perfection. Easy to prepare and perfect as a side dish for any meal.
Ingredients
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
- Prepare ingredients: Drain the canned white shoepeg corn and set aside. Slightly cube the butter and cream cheese to help with even melting.
- Combine in slow cooker: Place the drained corn and diced green chilies into the slow cooker. Distribute the cubes of butter and cream cheese evenly on top of the corn mixture.
- Add seasonings: Sprinkle the salt and black pepper evenly over the ingredients in the slow cooker.
- Cook: Cover the slow cooker and cook on high for 1 hour or on low for 2 to 3 hours until the cream cheese and butter are melted and the ingredients are heated through.
- Stir and serve: Remove the lid and thoroughly stir all ingredients together until creamy and well blended. Serve immediately or keep warm in the slow cooker on the warm setting for up to 4 hours.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Adjust seasoning to taste; you can add more salt or pepper if desired.
- For extra flavor, consider adding a pinch of smoked paprika or garlic powder.
- This dish pairs well with grilled meats or as a hearty side for casseroles.
- If you like it spicier, increase the amount of green chilies or add a dash of hot sauce before serving.
