If you love classic comfort food with a Southwestern twist, you’re in for a treat with this Slow Cooker Creamed Corn with Green Chiles Recipe. Creamy, cheesy, and studded with gentle heat from green chiles, this side dish is destined to steal the show at your next potluck, holiday meal, or family dinner. The slow cooker does all the hard work, delivering big flavor with minimal prep. Trust me, one bite and you’ll find yourself making this recipe on repeat!

Slow Cooker Creamed Corn with Green Chiles Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple but add up to something extraordinary! Each one plays a special part in making this Slow Cooker Creamed Corn with Green Chiles Recipe creamy, flavorful, and utterly irresistible.

Frozen corn: Delivers sweet crunch and makes this side dish effortlessly easy any time of year.
Heavy cream: Gives the corn its rich, luscious texture and creamy consistency.
Cream cheese: Adds a velvety tang and an ultra-smooth base you can’t resist.
Unsalted butter: Brings a touch of richness and helps the sauce meld together.
Shredded Monterey Jack cheese: Infuses the entire dish with mild, melty cheesiness.
Diced green chiles (canned, undrained): Introduce a subtle heat and signature Southwestern flavor; use mild or hot, depending on your spice preference.
Garlic powder: Adds gentle depth and warmth to round out the flavors.
Onion powder: Lends a mild allium note without overpowering the creamy components.
Salt: Essential for balance and drawing out the natural sweetness of the corn.
Black pepper: Gives just enough kick for a perfect finish.

How to Make Slow Cooker Creamed Corn with Green Chiles Recipe

Step 1: Combine Everything in the Slow Cooker

Start by grabbing your 4- or 5-quart slow cooker. Add the frozen corn, heavy cream, dollops of cubed cream cheese and butter, Monterey Jack cheese, the entire can of undrained diced green chiles, and all the seasonings. This is a true dump-and-go recipe—just give everything a quick stir to evenly distribute those creamy and spicy flavors before you turn it on!

Step 2: Let the Slow Cooker Work Its Magic

Cover the slow cooker and set it to low for 3 to 4 hours or high for 1 1/2 to 2 hours. About halfway through, pop in and give it a stir or two; this helps the cheeses melt smoothly and prevents anything from sticking. You’ll know it’s ready when everything is bubbling, gorgeous, and beautifully blended together.

Step 3: Final Stir and Serve

Once your Slow Cooker Creamed Corn with Green Chiles Recipe is creamy and piping hot, give it a good final stir. Taste and adjust salt or pepper if needed. Then dish it up while it’s warm and watch the smiles appear at your table—this dish is guaranteed to be scooped up fast!

How to Serve Slow Cooker Creamed Corn with Green Chiles Recipe

Garnishes

Shower your creamed corn with fresh chopped cilantro, sliced green onions, or a little more shredded cheese for a pop of color and extra flavor. A sprinkle of smoked paprika or even a touch of crumbled bacon can also kick things up a notch when you’re feeling fancy.

Side Dishes

This Slow Cooker Creamed Corn with Green Chiles Recipe shines beside roasted or grilled meats, barbecued chicken, or classic Tex-Mex casseroles. For a lighter pairing, serve it alongside a hearty salad or grilled vegetables—you’ll appreciate how its creamy richness balances out the rest of your meal.

Creative Ways to Present

Dollop the corn into individual ramekins for an elevated dinner-party vibe, or serve it family-style from the slow cooker straight to the table. Leftovers also make a tasty topping for baked potatoes, nachos, or as a filling for tacos—trust me, your guests will swoon over any presentation!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, transfer them to an airtight container and refrigerate. The Slow Cooker Creamed Corn with Green Chiles Recipe keeps well in the fridge for up to 4 days. The flavors meld even more as it sits, making it a great make-ahead option for busy weeks.

Freezing

This creamed corn can absolutely be frozen for future meals! Allow it to cool completely, then store in freezer-safe containers or zip-top bags. It will hold well for up to 2 months. Thaw in the refrigerator overnight before reheating for best texture.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently, or warm individual portions in the microwave. If the mixture thickens after chilling, just stir in a splash of milk or cream while reheating to bring back that luscious, creamy texture.

FAQs

Can I use fresh corn instead of frozen?

Absolutely! If fresh corn is in season, slice the kernels off about 5 to 6 ears and use them in place of frozen corn. The extra sweetness and crunch are wonderful, though frozen corn is super convenient year-round.

Is this recipe spicy?

The level of heat is totally up to you. Using mild green chiles keeps it very gentle, while hot chiles or a dash of cayenne will kick up the spice. Start mild if serving kids or spice-sensitive guests, and offer hot sauce at the table for everyone else.

What can I substitute for Monterey Jack cheese?

If you can’t find Monterey Jack, feel free to use shredded cheddar, pepper Jack for extra heat, or even mozzarella in a pinch. Each cheese melts a little differently, but all work deliciously in the Slow Cooker Creamed Corn with Green Chiles Recipe.

Can I double the recipe for a crowd?

Definitely! This is a fantastic potluck or holiday side, so doubling is a smart move. Just use a large slow cooker, and the cooking time may increase slightly—keep an eye on it and stir occasionally to make sure it cooks evenly.

Is this dish gluten-free?

Yes, all the ingredients in the Slow Cooker Creamed Corn with Green Chiles Recipe are naturally gluten-free, making it a perfect side for guests with dietary restrictions. Always double-check your canned and packaged goods just in case.

Final Thoughts

This Slow Cooker Creamed Corn with Green Chiles Recipe has all the makings of your new go-to side dish: it’s rich, a little spicy, and impossibly easy. Give it a try at your next gathering or cozy dinner—you’ll be showered with requests for the recipe!

Slow Cooker Creamed Corn with Green Chiles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 10 reviews

Author: admin
Total Time: 3 hours 5 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Slow Cooker Creamed Corn with Green Chiles recipe is a comforting and flavorful side dish that is perfect for potlucks or family dinners. The combination of sweet corn, creamy cheeses, and a hint of heat from the green chiles creates a dish that is sure to please any crowd.

Ingredients

Scale

Frozen Corn Mixture:

4 cups frozen corn (about 1 lb)
1 cup heavy cream
4 oz cream cheese, cubed
1/4 cup unsalted butter, cubed
1/2 cup shredded Monterey Jack cheese

Seasonings:

1 (4 oz) can diced green chiles, mild or hot, undrained
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Add Ingredients: Add the frozen corn, heavy cream, cream cheese, butter, shredded cheese, green chiles, garlic powder, onion powder, salt, and pepper to a 4- or 5-quart slow cooker. Stir to combine.
Cook: Cover and cook on low for 3–4 hours or high for 1 1/2 to 2 hours, stirring occasionally for even melting.
Serve: Once hot, creamy, and combined, give it a final stir and serve warm.

Notes

For extra heat, use hot diced green chiles or add a pinch of cayenne.
This dish can be doubled for gatherings; leftovers reheat well on the stovetop or in the microwave.

Prep Time: 5 minutes
Cook Time: 3 hours
Category: Side Dish
Method: Slow Cooker
Cuisine: Southwestern American