Slow Cooker Cheesy Jalapeno Corn
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5 from 3 votes

Slow Cooker Cheesy Jalapeno Corn

Amp up your traditional corn side dish up with this creamy-spicy version.
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Side Dish
Cuisine: American
Keyword: Cheesy Jalapeño Corn
Servings: 10
Calories: 277kcal
Author: Sarah Olson



  • 76¼ oz canned whole kernel corn (five-15.25 oz cans) Drained
  • 8 oz sharp cheese shredded
  • 2 jalapenos diced (I used a scant 1/2 cup)
  • ¼ tsp. salt
  • ¼ tsp. onion powder
  • ½ tsp. pepper
  • 8 oz. package cream cheese


  • 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!



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