Description
A rich and creamy slow cooker creamed corn made with cheddar, Monterey Jack, cream cheese, and flavorful cowboy butter. This easy side dish is comforting, cheesy, and perfect for gatherings or weeknight dinners.
Ingredients
- 5 cans (15.25 ounces each) corn kernels, drained
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup whole milk
- 1/2 cup cowboy butter
- 4 ounces cream cheese, cubed
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Fresh parsley, chopped for garnish
Instructions
1. Add the drained corn kernels to the bowl of a slow cooker.
2. Add shredded cheddar cheese, shredded Monterey Jack cheese, whole milk, cowboy butter, and cubed cream cheese.
3. Stir in the granulated sugar, garlic powder, kosher salt, and black pepper.
4. Stir everything together until well combined.
5. Cover the slow cooker with the lid.
6. Cook on high for 1 hour or on low for 2 to 3 hours until the cheeses are melted and the mixture is creamy.
7. Stir well before serving to fully combine the ingredients.
8. Serve warm and garnish with freshly chopped parsley.
Notes
For extra flavor, use homemade cowboy butter or add a pinch of paprika or cayenne.
Frozen corn can be substituted for canned corn; thaw and drain before using.
Stir occasionally if cooking on low for longer periods to maintain a creamy texture.
This dish pairs well with grilled meats, barbecue, or holiday meals.
Store leftovers in the refrigerator for up to 3 days and reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 55mg