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+ servings

Slow Cooker Southwestern Corn Casserole

Slow Cooker Southwestern Corn Casserole has a wonderful spicy kick. Poblano peppers, pepper jack cheese, and cayenne pepper give this casserole lots of flavor and heat.
Course Side Dish
Cuisine Tex-Mex
Keyword Casserole
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Servings 8
Calories 196kcal


  • 2 large poblano peppers
  • 2 cups frozen corn, thawed
  • 2 tablespoons melted butter
  • 1/3 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1 cup Pepper Jack Cheese
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 teaspoon baking powder
  • 2 large eggs
  • 2 tablespoons sugar
  • 1 (15.25-ounce) can creamed corn
  • 1 (2-ounce) jar diced pimentos, drained
  • 1/2 teaspoon salt


  • Place peppers on a foil-lined baking sheet. Broil until skin is blackened on all sides. Place in a zip-top bag for 10 minutes.
    Peel the skin from the peppers. Discard the stem and seeds. Chop the peppers.
  • Lightly grease a 6-quart slow cooker.
  • Combine all ingredients in the slow cooker and stir until mixed well.
  • Place a double layer of paper towels on top of the slow cooker and place the lid on. You want the paper towels to be secure just beneath the lid.
  • Cook on LOW for 2 to 2 1/2 hours.


Calories: 196kcal