Crock Pot Creamed Corn
User Reviews
5
Crock Pot Creamed Corn
Description
This slow cooker creamed corn starts by sautéing optional diced jalapeño in butter or adding butter directly to the crock pot. Part of the corn is blended with milk and cream cheese until smooth, providing a creamy base. The rest of the corn, along with seasoning such as salt, pepper, and garlic powder, and the jalapeño are combined and cooked on high for 2-3 hours or on low for 4-5 hours. After cooking, butter and shredded cheddar cheese are stirred in and melted, enriching the dish.
The finished creamed corn offers a mild, creamy texture balanced by the natural sweetness of corn and a touch of heat from jalapeño when used. It can be served as a side accompaniment for various meals. The choice to blend or leave the corn chunky lets you customize the texture.
Practical notes suggest that blending is optional, and an immersion blender can be used after cooking for some creaminess. Jalapeño can be cooked in or reserved as garnish, and mild chiles may substitute for jalapeños. Adding crumbled bacon before serving is an option. Storage instructions include refrigerating for up to three days and freezing for up to four weeks, with reheating recommended on the stovetop.
Ingredients
- ¼ cup butter divided, salted
- 1 jalapeño seeded and finely diced, optional
- 2 pounds corn kernels thawed, divided, frozen
- ½ cup milk
- 4 ounces cream cheese cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup cheddar cheese shredded
Instructions
- If using jalapeno, melt 1 tablespoon of butter in a skillet over medium heat. Add jalapeno and cook until tender. If not using jalapeno, add 1 tablespoon of butter to the slow cooker.
- Combine 1 cup of corn with milk and cream cheese in the blender. Blend until smooth.
- Add the cream cheese mixture, remaining corn kernels, jalapenos, salt, pepper, and garlic powder to a 4 qt. slow cooker. Mix well.
- Turn the slow cooker on to high and cook on high for 2-3 hours (or on low for 4-5 hours) or until melted and creamy.
- Stir in the remaining 3 tablespoons of butter and cheddar cheese and cook for an additional 5-10 minutes, until the cheese has melted.
Notes
- Blending the corn mixture is optional and can be done before or after cooking for preferred texture.
- Jalapeños can be cooked with the corn or used as a garnish to control spiciness.
- Substitute mild chilies if jalapeños aren't desired.
- Add crumbled bacon before serving to enhance flavor.
- Store leftovers in the refrigerator for up to 3 days; freeze for up to 4 weeks and reheat gently on the stovetop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 222 | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 388mg | 16% |
| Potassium | 317mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 450IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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