Crock Pot Jalapeno Creamed Corn
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! Perfect for the holidays, a cookout, or potluck.
Servings: 8
Equipment
Ingredients
- 2 (19-ounce) bags frozen corn, thawed
- 1 (8-ounce) package cream cheese cut into cubes
- 12 ounces packaged processed cheese (Velveeta) 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
Instructions
- Lightly grease a 4-quart crock pot. Add all ingredients to the slow cooker.
- Stir everything together.
- Cover and cook on LOW for 4 hours, stirring half way through.
- Serve.
Video
Notes
Use more or less jalapenos depending on how spicy you want it. A pinch of cayenne pepper can be used for extra heat.
Fresh corn or canned corn can be used instead of frozen corn.
Storage- Leftovers can be kept in an airtight container in the refrigerator for 4 days.
Nutrition
Calories: 455kcal | Carbohydrates: 39g | Protein: 15g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 1062mg | Potassium: 618mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1406IU | Vitamin C: 10mg | Calcium: 295mg | Iron: 1mg