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**Slow Cooker Mexican Creamed Corn

Slow Cooker Mexican Creamed Corn

  • Cooking Time:

    2–3 hours
  • Servings:



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)

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

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Unless I’m miss­ing it, how many will this recipe feed ?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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