Slow Cooker Cheesy Jalapeno Corn
32 Comments Jan 16, 2017
Updated Aug 14, 2023
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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
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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
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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!!!!