• 1 T. butter
  • 1/2 c. cheese, shredded, monterey jack
  • 1 c. milk
  • 1 tsp. sugar
  • 2 tsp. salt
  • 1 tsp. cayenne
  • 2 T. flour or cornmeal
  • 16-oz. corn, frozen
  • 2 chilies, red and green roasted, seeded, chopped (or just green or just red your preference)

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If you are looking for a side dish to go along with your Enchiladas or Mexican meal, you will love the Slow Cooker Mexican Creamed Corn.

  1. Whisk all ingredients, EXCEPT the corn and chilies, together.
  2. Once all ingredients are whisked together add the corn and chilies and transfer to slow cooker.
  3. Cover. Cook on Low for 2-3 hours, stirring occasionally.

Optional: You may omit or reduce the chillies if serving to little ones, as well as the cayenne!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



Crock Pot Mexican Creamed Corn - Nutrition

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