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. And 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 bit of roasted green chiles and cream cheese and you have a truly fantastic side dish.
For a little more kick, use diced roasted jalapenos instead. 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.
- 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.