This Crock Pot Creamed Corn is cheesy, creamy, and has just the right touch of spice, making it the perfect side dish for your holiday table.
Ingredients :
¼ cup salted butter divided
1 jalapeno seeded and finely diced, optional
2 pounds frozen corn kernels thawed, divided
½ cup milk
4 ounces cream cheese cubed
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 cup shredded cheddar cheese
Directions :
If using jalapeno, melt 1 tablespoon of butter in a skillet over medium heat. Add jalapeno and cook until tender. If not using jalapeno, add 1 tablespoon of butter to the slow cooker.
Combine 1 cup of corn with milk and cream cheese in the blender. Blend until smooth.
Add the cream cheese mixture, remaining corn kernels, jalapenos, salt, pepper, and garlic powder to a 4 qt. slow cooker. Mix well.
Turn the slow cooker on to high and cook on high for 2-3 hours (or on low for 4-5 hours) or until melted and creamy.
Stir in the remaining 3 tablespoons of butter and cheddar cheese and cook for an additional 5-10 minutes, until the cheese has melted.
