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.
Slow Cooker Cheesy Jalapeno Corn
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!
How to Video:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Sarah says
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?
Sarah Olson says
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.
Jay says
Can you use fresh corn off the cob??
Sarah Olson says
yes! will work fine.
Joleen Ann Jorge says
Our new favorite side!!! Delicious! Thanks
Angela Bradley says
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!
Mendy says
What about substituting 2 cans of mexi-corn
Sarah Olson says
I think that is a great idea!
Michelle Court says
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.
Ham says
How long should you cook this recipe in a crock pot if you double the recipe?
Sarah Olson says
Not too much longer, probably just an half hour more.
Anonymous says
This stuff is AAAHHHMMMAAAZZZIIINNNGGG!!!
Donna says
Could you use frozen corn?
Sarah Olson says
Yes, I think that would be fine!
Janie Keller says
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.
Sarah Olson says
Yes! Canned would be fine
Rachelle says
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?? 🙂
Sarah Olson says
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.
tabithatalksfood says
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!
Amber Boos Reynolds says
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!!!!