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
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.
What would you serve this Slow Cooker Cheesy Jalapeno Corn with? I love bringing this recipe to potlucks and barbecues.
Last time I made this along with Grilled Pork Chops but is also great with Slow Cooker Baby Back Ribs.
Slow Cooker Cheesy Jalapeno Corn
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
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!
So yummy I added about a teaspoon full of chili powder and a squeeze of lime. Wow really made it good.
Could this recipe be made on the stove? If so, any suggestions on how much time/heat setting?
Yes! Would be really easy. Just combine ingredients in a pot and cook until hot. Probably 10 mins or so on low.
Hi Sarah! I’m wanting to try this recipe but I’d like to downsize it, I have a small appetizer crockpot that 2 cans of corn would fit in. Do you have suggestions for ingredients and cooking time for only 2 cans of corn?
I would do 2 cans, probably 1/3 of the cream cheese and other ingredients. May want to mix in a bowl then put in your little crock. I hope that helps.
Can you use fresh corn off the cob??
yes! will work fine.
Our new favorite side!!! Delicious! Thanks
Great recipe! I roasted my jalapeño peppers right on my stove burner, which just gives it another level of flavor. Since there are only maybe 2-3 of us eating tonight, I thought maybe I would use the leftovers to make a corn chowder for tomorrow! Just throw in some roasted potatoes, sautéed onion, and crumbled bacon! Yum!
What about substituting 2 cans of mexi-corn
I think that is a great idea!
I mad this for a BBQ that we went to and while back and everybody went NUTS! It was gone well before any other side dish. 🙂 I’m making it again today for a 4th of July party and definitely making a lot more. BTW, I added a little more corn, the cheeses AND I added a can of rotel to add a little extra kick and to give it a little more color.
How long should you cook this recipe in a crock pot if you double the recipe?
Not too much longer, probably just an half hour more.
This stuff is AAAHHHMMMAAAZZZIIINNNGGG!!!
Could you use frozen corn?
Yes, I think that would be fine!
i cannot wait to make this recipe. I have never cooked with fresh jalapeños… would canned work? I love the flavor but can’t do the heat.
Yes! Canned would be fine
Looking forward to making this recipe. I am making it for 20 people. Do you think I should layer it and do 5 cans corn with the cream cheese on top then put five more cans and more cream cheese? Or do i put all 10 cans with two packs of cc cubes on top?? Thoughts?? 🙂
Hmm, I’m thinking I’d put the cream cheese on top. Stir half way through the cooking time and probably add 30 mins to the cook time. Just my thoughts.
I live in Atlanta and you know we love ourselves a good southern cooked meal! I’ll definitely need to make this next time I’m in the mood for southern food and I am looking for a side dish!
OMG!!! My sis-in-Law and I have been making this exact recipe for YEARS and KILLING it!!! HOWEVER…we had never added the cheddar….OMG!!! It is AWESOME!!! Thanks, Sarah!!!!