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

Ingredients

  • 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

Instructions

  • 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.

Grilled Corn Disks with Southwestern Butter

We loved the grilled corn disks with honey butter that we made recently. Sweet corn is in season here in Indiana, and that’s always a good thing. Nothing beats fresh sweet corn. But, I after eating those yummy little bites dipped in sweet honey and butter, I figured, well, I need something with a bit more kick. So I made grilled corn disks with southwestern butter. Equally as good as the sweet version, but with a little kick. The heat is the perfect contrast to the corn’s natural sweetness.

Grilled Corn Disks with Southwestern ButterLeftover butter (if you have any) goes on anything, but it’s specially good on corn bread or biscuits. Also try slathering your grilled corn with some Sriracha mayonnaise. It’s different, but boy is it every good.

Grilled Corn Disks with Southwestern Butter

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Author Mike

Ingredients

  • 8 ears fresh sweet corn cut into 1" disks
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup unsalted butter melted
  • 1/2-1 teaspoon chili powder
  • 1/2 teaspoon cumin optional
  • 1 garlic clove crushed
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon salt
  • Chopped fresh parsley for garnish

Instructions

  • Fire up your grill for indirect cooking.
  • Place the corn disks in a large bowl and drizzle with the oil and toss to coat.
  • Place corn on the grill and cook 5-10 minutes per side until the corn is tender.
  • Meanwhile, mix together the remaining ingredients.
  • Brush the cooked corn with some of the butter mixture.
  • Serve corn garnished with parsley along with the remaining butter for dipping.

Grilled Corn Disks with Honey Butter

July 4th marks the beginning of corn season here in Indiana. It’s when the best corn starts to become available at our local farmer’s markets. Nothing beats fresh sweet corn… unless you have something even sweeter to put on it. These grilled corn disks with honey butter are easy to make and look and taste great.

Grilled Corn Disks with Honey ButterIf you want to kick the honey butter even more, add a pinch or two of cayenne pepper and throw a few jalapeno rings in with the corn disks.

For a little kick, I also like to make my grilled corn with ancho chili butter.

Grilled Corn Disks with Honey Butter

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8

Ingredients

  • 8 ears fresh sweet corn cut into 1" disks
  • 2 tablespoons extra-virgin olive oil
  • 8 tablespoons unsalted butter softened
  • 1/2 teaspoon kosher salt
  • 2 tablespoons honey
  • Chopped fresh parsley for garnish

Instructions

  • Fire up your grill for indirect cooking.
  • Place the corn disks in a large bowl and drizzle with the oil and toss to coat.
  • Place corn on the grill and cook 5-10 minutes per side until the corn is tender.
  • Meanwhile, mix together the butter, salt and honey.
  • Brush the cooked corn with some of the honey butter.
  • Serve corn garnished with parsley along with the remaining honey butter for dipping.