Slow Cooker Creamed Corn Recipe

Slow Cooker Creamed Corn Recipe
Almost everybody loves creamed corn, and this easy dish has minimal ingredients; and is cooked in the slow cooker so that it doesn’t have to be monitored. It is suitable for serving at summer barbecues and get-togethers, as well as holiday dinners. In fact, it’s perfect with almost everything.
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It takes only a few minutes of hands-on time to put this together. Although the fresh jalapenos add a little bite, the corn isn’t too spicy. However, if you prefer, you can substitute red bell pepper (or green) for the jalapenos. Dehydrated onion flakes are a huge timesaver, and there is really no difference between them and fresh onions in this dish. If you’re trying to use up extra zucchini, you can stir a few zucchini chunks into the mixture just before serving; the hot mixture will cook the chunks to crisp-tender by serving time.

8 Servings

1 16 oz. package frozen white super-sweet corn
1/4 cup fresh jalapeno peppers, stemmed, cored, and chopped
3 tablespoons dehydrated onion flakes, or 1/2 cup finely chopped onions
1/2 cup milk
1 tablespoon sugar
1/4 teaspoon salt
1/4- 1/2 teaspoon black pepper

1 8 oz. package cream cheese, cut into chunks
1/2 cup butter, cut into chunks

  1. Place the corn in a 3-4 quart slow cooker; stir in the jalapeno peppers (if you don't like heat, you can substitute red bell pepper).
  2. Pour the milk over the vegetables; sprinkle with sugar, salt, and black pepper.
  3. Place the cream cheese and butter on top; do not stir.
  4. Cover, set the slow cooker to high, and let cook 2-3 hours or until bubbly.
  5. Stir well and serve.

Amount Per Serving
Calories 281 Calories from Fat 200
Percent Total Calories From: Fat 71% Protein 6% Carb. 23%

Nutrient Amount per Serving
Total Fat 22 g
Saturated Fat 14 g
Cholesterol 64 mg
Sodium 284 mg
Total Carbohydrate 16 g
Dietary Fiber 1 g
Sugars 2 g
Protein 4 g

Vitamin A 30% Vitamin C 29% Calcium 0% Iron 4%





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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.