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
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
- 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.
