Can I use fresh corn instead of canned?

Absolutely! Fresh corn cut from the cob works beautifully in this recipe. You'll need about 6-7 cups of corn kernels to replace the canned corn. The fresh corn adds a wonderful texture and sweetness that makes this dish even more special.

Is this recipe spicy?

No, it's very mild. The green chiles add flavor more than heat. If you're serving people who are sensitive to spice, you can reduce the amount of green chiles or drain them before adding. For heat lovers, add a diced jalapeño or a pinch of cayenne pepper.

Can I make this recipe ahead of time?

Yes! You can make this dish 1-2 days ahead and reheat it when needed. The flavors actually meld together nicely as it sits. Just store it in the refrigerator and reheat gently, adding a splash of milk if needed to restore the creamy texture.

My cream cheese isn't melting smoothly. What should I do?

If you notice clumps of cream cheese, don't worry! Increase the heat to high (if cooking on low), remove the lid to let some moisture evaporate, and stir vigorously. The cream cheese will eventually incorporate into a smooth sauce. Using room temperature cream cheese and cutting it into small cubes before adding helps prevent this issue.

Slow Cooker Creamed Corn with Green Chiles Recipe

Description

This Slow Cooker Creamed Corn with Green Chiles is the ultimate comfort side dish that offers a creamy, cheesy, and slightly spicy flavor profile. It’s a perfect addition to holiday feasts, potlucks, or even weeknight dinners. Using the slow cooker ensures this dish is effortlessly prepared while freeing up oven space for other dishes.

Ingredients

Units Scale

Main Ingredients

4 (15-ounce) cans sweet corn, drained
6 tablespoons unsalted butter, thinly sliced
8 ounces cream cheese, cubed
1 (4-ounce) can diced green chiles, not drained

Seasonings

1 tablespoon granulated sugar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

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Instructions

Prepare the Slow Cooker
Spray the bottom of a 6-quart or larger slow cooker with cooking spray. This will prevent the ingredients from sticking, ensuring easy cleanup afterward.
Add Ingredients
Place the drained corn in the bottom of the slow cooker. Then, layer the unsalted butter, cream cheese, diced green chiles, sugar, salt, and black pepper on top of the corn.
Cook
Cover the slow cooker with its lid and cook on high for 1-2 hours or on low for 2-4 hours. Stir occasionally during this process to ensure even heating and melting.
Serve
Once the corn is warmed through and the cream cheese has fully melted, stir the mixture to combine everything evenly. Taste and adjust the seasoning with additional salt and pepper if necessary. Serve immediately while warm.

Notes

Free Up Oven Space: Utilize the slow cooker to save oven space during holiday dinners or large gatherings.
Adjust Seasoning: Taste before serving and fine-tune the seasoning as needed. Add salt or pepper in small increments.
Keep It Warm: Use the “warm” setting on your slow cooker to keep the dish warm for hours without overcooking it—perfect for long family meals.
Use Fresh Corn: Substitute canned corn with fresh corn kernels for a crunchier texture and sweeter flavor when in season.
Make It Ahead: This dish can be prepared a few hours in advance and kept warm, allowing you to focus on other aspects of your meal or join in the festivities.

Nutrition

Serving Size: 1 serving (about ½ cup)
Calories: 310
Sugar: 6g
Sodium: 450mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg