This irresistibly creamy, slightly spicy Slow Cooker Creamed Corn with Green Chiles is the ultimate hands-off side dish that will have everyone asking for seconds. The combination of sweet corn with mild green chiles creates a perfect balance of flavors, while the cream cheese and butter transform simple ingredients into something truly special. Best of all? Your slow cooker does all the work while you focus on other dishes or simply relax!
Why You’ll Love This Recipe
- Effortless Preparation: Just toss everything in the slow cooker and let it work its magic – no stirring over a hot stove required!
- Perfect Texture: The slow cooking process creates the most luxurious, velvety creamed corn you’ve ever tasted.
- Make-Ahead Friendly: Prepare this dish hours before your meal and keep it warm until serving time – perfect for holidays and gatherings.
- Crowd-Pleaser: The mild kick from green chiles adds just enough interest without overwhelming the sweet corn flavor, making it appealing to both adventurous and picky eaters.
- Frees Up Valuable Oven Space: During busy cooking days when your oven is working overtime, this slow cooker side dish is a true lifesaver.
Ingredients You’ll Need
- Sweet Corn: The star of the show, providing natural sweetness and texture. Canned corn works perfectly, but fresh corn cut from the cob makes this dish exceptional during summer months.
- Butter: Creates richness and helps develop that luxurious mouthfeel that makes creamed corn so comforting.
- Cream Cheese: Transforms into a silky, tangy sauce that coats every kernel of corn. Make sure it’s at room temperature for easier melting.
- Green Chiles: Adds a gentle heat and southwestern flavor that perfectly balances the sweetness of the corn. Using the liquid from the can provides extra flavor.
- Sugar: Just a touch enhances the natural sweetness of the corn and creates balance with the tangy cream cheese.
- Salt and Pepper: Essential seasonings that bring all the flavors together. Adjust to your taste before serving.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to customize this creamed corn? Here are some delicious options:
- Spice it Up: Add a diced jalapeño (with seeds for extra heat) or a pinch of cayenne pepper for those who like things fiery.
- Smoky Twist: Stir in a half teaspoon of smoked paprika or a few drops of liquid smoke for a delicious smoky dimension.
- Herb Infusion: Fresh chives, thyme, or a bit of chopped cilantro stirred in just before serving adds beautiful color and freshness.
- Cheese Lover’s Version: Sprinkle some shredded cheddar, pepper jack, or Monterey Jack cheese on top during the last 15 minutes of cooking.
- Bacon Addition: Stir in some crispy bacon bits just before serving for an irresistible salty crunch.
How to Make Slow Cooker Creamed Corn with Green Chiles
Step 1: Prepare the Slow Cooker
Spray the bottom of a 6-quart or larger slow cooker with cooking spray to prevent sticking and make cleanup easier.
Step 2: Add Ingredients
Drain the canned corn and add it to the bottom of the slow cooker. Place the sliced butter, cubed cream cheese, undrained green chiles, sugar, salt, and pepper on top of the corn.
Step 3: Cook
Cover the slow cooker and cook on high for 1-2 hours or low for 2-4 hours. Stir occasionally to help the cream cheese melt evenly and incorporate with the other ingredients.
Step 4: Final Touches
Once the corn is warmed through and the cream cheese has completely melted, give everything a good stir. Taste and adjust the salt and pepper as needed before serving.
Pro Tips for Making the Recipe
- Room Temperature Cream Cheese: Take the cream cheese out of the refrigerator about 30 minutes before cooking. Cubing it while cold helps, but letting it warm up a bit will help it melt more smoothly.
- Don’t Skip Stirring: While slow cookers are generally “set it and forget it,” an occasional stir helps distribute the heat and melting ingredients evenly.
- Corn Options: While canned corn is convenient, frozen corn works well too. If using fresh corn in summer, you’ll need about 8-9 ears to equal the amount in the recipe.
- Low and Slow: If you have the time, cooking on low heat develops flavors more gently and reduces the risk of the dairy ingredients separating.
- Watch the Edges: If your slow cooker runs hot, keep an eye on the edges of the creamed corn as they can sometimes get too brown or dry.
How to Serve
This creamed corn with green chiles pairs beautifully with so many main dishes:
Perfect Pairings:
- Barbecued meats like ribs, brisket, or pulled pork
- Roasted chicken or turkey (especially at Thanksgiving!)
- Grilled steaks or pork chops
- Mexican-inspired meals like enchiladas or fajitas
Serving Suggestions:
- Spoon into a decorative serving bowl and top with a sprinkle of paprika or fresh herbs
- Serve alongside other comfort food sides like mashed potatoes and green beans
- Use as a topping for loaded baked potatoes
Make Ahead and Storage
Storing Leftovers
Transfer leftover creamed corn to an airtight container and refrigerate for up to 3 days. The flavors actually continue to develop, making it even more delicious the next day!
Freezing
While you can freeze this creamed corn, be aware that the texture may change slightly upon thawing due to the dairy content. Freeze in a freezer-safe container for up to 2 months.
Reheating
Reheat refrigerated leftovers in the microwave in 30-second intervals, stirring between each, until heated through. You can also reheat in a saucepan over low heat, adding a splash of milk if it seems too thick.
FAQs
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Can I double this recipe for a larger crowd?
Absolutely! Just make sure your slow cooker is large enough to handle the increased volume. A 7-8 quart slow cooker works well for a double batch. You may need to increase cooking time slightly, but not significantly.
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Is this recipe gluten-free?
Yes, this creamed corn is naturally gluten-free, making it perfect for guests with gluten sensitivities. Just double-check your canned corn and green chile labels to ensure they don’t contain any gluten additives.
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Can I make this recipe less spicy for children?
While the green chiles add very mild heat, you can reduce the amount or substitute with roasted bell peppers for a completely non-spicy version that kids will love. The creamy sweetness will still shine through!
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My cream cheese isn’t melting smoothly. What should I do?
If you notice clumps of cream cheese not melting, try increasing the heat to high for 15-20 minutes and stir more frequently. Make sure your cream cheese was room temperature before starting. In a pinch, you can transfer small amounts to a bowl, microwave briefly, then stir back into the mixture.
Final Thoughts
This Slow Cooker Creamed Corn with Green Chiles recipe transforms simple ingredients into a standout side dish that’s both comforting and exciting. The hands-off cooking method makes it perfect for busy days, while the creamy, slightly spicy result will have everyone reaching for seconds. Give this a try the next time you need a reliable, delicious side dish that doesn’t demand constant attention – your taste buds (and your schedule) will thank you!
Print
Slow Cooker Creamed Corn with Green Chiles Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Category: Side-dishes
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This Slow Cooker Creamed Corn with Green Chiles is a creamy, flavorful twist on a classic comfort food. Perfect for holiday dinners, potlucks, or family gatherings, it’s an easy-to-make side dish with a hint of spice from green chiles. The slow cooker does all the work, giving you more time to focus on other dishes or enjoy the festivities. Creamy, slightly sweet, and deliciously savory, this dish will be a crowd-pleaser every time!
Ingredients
- 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
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Prepare the Slow Cooker
Spray the bottom of a 6-quart or larger slow cooker with cooking spray. This prevents sticking and ensures easy cleanup after cooking. - Assemble Ingredients
Add the drained corn to the bottom of the slow cooker, creating an even layer. Then place the thinly sliced butter, cubed cream cheese, diced green chiles (with juice), sugar, salt, and black pepper on top of the corn. No need to mix—everything will combine beautifully during cooking. - Cook the Corn Mixture
Cover the slow cooker with the lid and cook on high for 1–2 hours or low for 2–4 hours. Stir occasionally during the cooking process to help the cream cheese fully melt and distribute evenly. The corn will be warmed through, and the mixture will become creamy. - Season and Serve
Taste the creamed corn and adjust the seasoning with additional salt and black pepper, if necessary. Serve the dish immediately, or keep it warm in the slow cooker until ready to serve.
Notes
- Free Up Oven Space: A slow cooker is ideal for saving oven space during busy holiday meals or large family gatherings.
- Adjust Seasoning: Taste before serving and adjust salt and pepper as needed. It’s always better to add gradually.
- Keep It Warm: Use the “warm” setting on your slow cooker to keep the dish hot and ready for guests, perfect for gatherings when the timing can be unpredictable.
- Use Fresh Corn: Swap canned corn with fresh corn kernels during the season for an extra hint of sweetness and crunch.
- Make It Ahead: Prepare the dish a few hours before serving and use the keep-warm feature. This ensures it stays ready to serve while freeing you to enjoy your event.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 8g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
