Slow Cooker Chili Cheese Corn

One of my favorite things to do in the summer (around July 4th here in Indiana) is to buy a lot of sweet corn and put it up for the winter. I do mean a lot of sweet corn. For the two of us that often means 100-150 ears at once. It’s a good day’s work, but well worth it later in the year, specially when I can use it to make great-tasting dishes like this slow cooker chili cheese corn. I really enjoy cooking corn in the slow cooker. The corn keeps it’s light crunch, and all of the sweetness. Add a bit of roasted green chiles and cream cheese and you have a truly fantastic side dish.
Slow Cooker Chili Cheese CornFor a little more kick, use diced roasted jalapenos instead when you make this slow cooker chili cheese corn. Or for less kick, roast a poblano (or even green bell pepper) under your broiler until blackened, then remove the burnt skin, seeds and chop. No matter what you use, it’ll add a nice contrast to the sweetness and creaminess of the corn.

Also try my coyote sweet corn.

Slow Cooker Chili Cheese Corn

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6 -8 servings
Author Mike


  • 4 cups fresh or frozen corn thawed
  • 1 8 ounce package cream cheese, cubed
  • 2 tablespoons unsalted butter
  • 1 (4 ounce can fire-roasted chopped green chilies
  • 1/4 cup milk
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper to taste


  • Place all ingredients into the slow cooker in the order listed.
  • Cook on high for 3-4 hours, stirring occasionally, until the cheese has melted.

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