Crock Pot Jalapeno Creamed Corn is cheesy and so rich and creamy. Plus it has plenty of heat from pickled jalapeno peppers. If you’re looking for an easy, spicy side dish, this is it!
It’s a great side dish for southern main dishes like fried chicken, meatloaf, or pulled pork. And it will feed a crowd, so take it to your next potluck.
This definitely isn’t diet fare with cream cheese, Velveeta, heavy cream, and butter. It’s an indulgent dish, but a little goes a long way.
I like to use frozen corn for this Crock Pot Jalapeno Creamed Corn. A smaller 4-quart crock pot works well for this recipe, but you could use a larger one. All of the ingredients get mixed together in the crock pot so it only takes 5 to 10 minutes to prep. You will need to cook it on LOW for about 4 hours, stirring halfway through.
When it comes to spicy side dishes, you can’t beat this Crock Pot Jalapeno Creamed Corn.
Crock Pot Jalapeno Creamed Corn
- 2 (19-ounce) bags frozen corn, thawed
- 1 (8-ounce) package cream cheese, cut into cubes
- 12 ounces packaged processed cheese (Vleveeta), cut into cubes
- 1/4 cup butter, cut into cubes
- 3/4 cup heavy cream
- 1/3 cup finely diced pickled jalapenos
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Lightly grease a 4-quart crock pot. Stir together all ingredients in the crock pot.
- Cover and cook on LOW for 4 hours, stirring half way through.
Recipe adapted from South’s Best Butts
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