Cooking Time:2–3 hours
Ingredients1 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.
- Whisk all ingredients, EXCEPT the corn and chilies, together.
- Once all ingredients are whisked together add the corn and chilies and transfer to slow cooker.
- 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!