Slow Cooker Cheesy Jalapeno Corn

Slow Cooker Cheesy Jalapeno Corn is a spicy side dish with spicy jalapenos, corn and cream cheese.

I have to admit that I am guilty of making the saddest side dishes. My go to side dishes (even for guests) are steamed green veggies or corn warmed on the stove top with a bit of butter stirred in.

This recipe will up my side dish game. This is a perfect side dish for a southern main dishes like fried chicken, a barbecue brisket or even better with a slow cooker pulled pork!

Below are all the ingredients need to make this easy side. I chose canned corn for this recipe. I like the canned corn over frozen, sometimes frozen corn can be mealy, with the canned corn I know it will have a consistent good texture.

How to make Cheesy Jalapeno Corn:

• I mix the corn, cheese, jalapeño and seasoning together first in the slow cooker.
• Then I slice the cream cheese into cubes and place them on top. I leave the cream cheese on top and don’t mix it in until after the cooking time is done.

• Leaving the cream cheese on top like this during the cooking time will give it a chance to melt, then it will stir into the cheese and corn and make a creamy sauce very easily.

• Here is what the corn looks like after being cook and stirred. It has a creamy spicy sauce and the corn still has bite to it.

Can I make this not spicy?

Yes! Sub out red and green bell pepper for the jalapeno and you will have delicious cheesy corn.

Other slow cooker side dishes to try:

• Slow Cooker Cabbage
• Slow Cooker Baked Potatoes
• Slow Cooker Baked Beans
• Slow Cooker Creamed Corn
• Slow Cooker Beets
• Slow Cooker Candied Carrots

Slow Cooker Cheesy Jalapeno Corn

4.97 from 31 votes

Amp up your traditional corn side dish up with this creamy-spicy version.

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours 10 minutes

Servings: 10

Calories: 277kcal

Author: Sarah Olson

Equipment Needed:

• ▢
  Slow Cooker – 4 quart or larger

Ingredients:

• ▢ 76.25 oz canned whole kernel corn (five-15.25 oz cans) Drained
• ▢ 8 oz sharp cheese shredded
• ▢ 2 jalapenos sliced
• ▢ 1/4 tsp. salt
• ▢ 1/4 tsp. onion powder
• ▢ 1/2 tsp. pepper
• ▢ 8 oz. package cream cheese

US Customary – Metric

Instructions:

• Add the drained corn to the slow cooker.
• Add the cheese, jalapenos, onion powder, salt and pepper. Stir.
• Add the cream cheese next, I used the boxed cream cheese which makes it easy to cut into cubes and put on top.
• Cover and cook on HIGH for 2 hours.
• When the cooking time is done, stir everything together until a creamy sauce forms. Add additional sliced jalapeno on top if desired.
• Enjoy!

Cook ModePrevent your screen from going dark

How to Video:

Nutrition Information:

Calories: 277kcal | Carbohydrates: 31g | Protein: 14g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 700mg | Potassium: 343mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 7mg | Calcium: 249mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker