Crock Pot Creamed Corn
This Crock Pot Creamed Corn is cheesy, creamy, and has just the right touch of spice, making it the perfect side dish for your holiday table.
Foto: Spend With PenniesIngredients
- ¼ cup salted butter (divided)
- 1 jalapeno (seeded and finely diced, optional)
- 2 pounds frozen corn kernels (thawed, divided )
- ½ cup milk
- 4 ounces cream cheese (cubed)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese
Steps
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.
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