I have to confess that I’ve actually never tried (let alone heard of) creamed corn before this. A couple of weeks ago, Rachel came up to me super excited about creamed corn and asked me to make it for the site with the addition of jalapeño. This spicy but sweet side dish is super easy to make. Mix everything together in a slow-cooker and set it and forget it. A couple hours later you’ll have one of the best side dishes you’ve probably ever tried!
Like I said earlier, this is literally the easiest recipe ever. Just throw all of the ingredients into a slow-cooker. Cook on high for about 2 to 4 hours or 4 to 6 hours on low. Make sure to stir every once in a while to allow everything to get well incorporated.
I used four jalapeños for this dish, chopping them super fine. Even with four peppers, it only gives it a slight kick, but if you’re not much of a spicy fan, then by all means add as much or as little as you’d like. The creaminess from the cream cheese cools down the heat from the jalapeños.
Serve as a side to any of your meals. I’ve been told it’s super delicious served on top of mashed potatoes, which I have to say sounds pretty amazing, right? Try this slow-cooker jalapeño creamed corn and allow it to become your new favorite slow cooker recipe!
- 2 (8 ounce) packages cream cheese, softened
- 1 cup whole milk
- 1/2 cup (1 stick) unsalted butter, softened
- 2 (12 ounce) bags frozen corn, thawed
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 jalapeños, seeded and chopped (or less if you prefer)
- Combine all of the ingredients in the bowl of a slow-cooker. Cook on high for about 2 to 4 hours or on low for 4 to 6, stirring every so often to ensure that the corn is perfectly mixed.
- Serve and enjoy!