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.

Putting up corn for the Winter

Winters here can be rather long. We like to put up some sweet corn for those cold, gray months – it’s like summer in a bag. Just as sweet and juicy as the day it was picked.

The only corn we buy is from My Dad’s Sweet Corn, from nearby Tipton, Indiana. Fortunately for us we don’t have to drive to Tipton since MDSC is at all of our local farmer’s markets.

I wait until the corn is at its peak. This year it was the week after July 4th. Last year, I bought 5 dozen ears (they actually sell them as baker’s dozens). Because of the drought in 2012, the corn, although as sweet as always, was certainly smaller than it is most years. This year, the weather has been great and the corn was absolutely fantastic. So… I bought over 100 ears! Yes, 8 dozen. Two 100 pound potato sacks worth (fortunately they helped me get it to my car)! Well, we now have enough corn for winter, that’s for sure!

There are probably other ways of putting corn up for the winter. This is how I do it. I am always looking for ideas, though, so if you also put corn up and you do it differently, please respond in the comments so we can share ideas.

Eight dozen corn ears. Actually, it came to 108 ears total. Quite the load!

Putting up corn for the WinterBeautiful corn harvest this year. Sweet and yummy!

Putting up corn for the WinterBoiling a batch in a 30-quart stock pot over a Bayou Classic Outdoor Gas Cooker. You can do this inside on a stove too, of course, but it’s a little less messy outdoors.

Putting up corn for the Winter

Putting up corn for the Winter

Author Mike

Ingredients

  • 100 ears of fresh sweet corn picked that day
  • A large pot I used a 30 quart stock pot with a basket
  • 1 tablespoon sugar
  • 2 22 pound bags ice
  • 1 large cooler I used an old 60 quart Igloo
  • 1 large bath towel
  • 1 large bowl
  • 1 small glass bowl
  • 1 small towel
  • I sharp chef's knife
  • Vacuum freezer bags and vacuum sealer

Instructions

  • Shuck the corn. Yes, it might take a while. Just pull up a chair and get to it. And the silk? I've found it's just easier to remove them by hand, even though there are tons of gadgets out there that supposedly do it better. Shucking corn is quality time for me. Enjoy it!
  • Put the ice into the cooler and add water to nearly fill it to the top. This will be the ice bath used to stop the corn from cooking after you remove it from the boiling water.
  • Fill your pot with water and place over high heat and bring to a boil. I use an outdoor propane burner from Bayou Classics. It boils water in a jiffy, and as an added bonus it sounds really cool.
  • Add the sugar to the water. I do this because I believe that the first batch of corn loses some sweetness to the water, so I add a bit of sugar. After the first batch, the water gets flavor from the corn so I no longer add any more sugar.
  • Add the corn in batches, but do not overcrowd. Let it boil for 5 minutes.
  • Remove corn to the ice bath and start your next batch boiling.
  • As soon as the corn is cold remove it to the bath towel and dry it just slightly. You don't have to get it perfect,you just want to sop up and excess water. You can also just shake the excess water off.
  • Put the small bowl, upside down, in the center of the large bowl. Cover the small bowl with the small towel. This is where you will cut the kernels from the corn. The towel keeps the ears from sliding around (and you getting cut).
  • Take each ear and stand it straight up (shank side down) on the small bowl and towel. Holding it at the very tip, run your knife down the sides, close to the ear, cutting off all of the kernels. The kernels will fall into the big bowl, preventing you from making a big mess! Get as much as the kernel goodness as you can.
  • Continue working in batches until all of the corn has been boiled and the kernels removed.
  • Now, place the kernels into the vacuum bags. I use quart-sized bags and put about 4 cups in each bag. This is roughly the equivalent of 2 cans of corn.
  • Place the bags into the freezer unsealed. You want the corn to nearly freeze first. Otherwise the moisture will make it impossible to seal them.
  • After a few hours, remove the bags and seal them per your sealer's instructions.
  • Note: If you have room in your freezer, it is worth saving some of the water you boiled the corn in for soups or chowders.

Fiesta Corn

I was making our favorite tacos the other night when I decided I really wanted some sweet corn with them (along with some easy jazzed-up refried beans). I found a bag of the best sweet corn (from My Dad’s Sweet Corn in Tipton, Indiana) in the freezer and made this great Fiesta corn side dish. If you’re not lucky enough to have My Dad’s Sweet Corn, canned will do, but trust me… it’s not the same (but still good)!Fiesta Corn

Every summer I put up a huge batch of local fresh sweet corn for the winter. It takes a bit of work, but it is so worth it in the dead of winter. Nothing beats being able to have (almost) fresh corn when there’s a few feet of snow on the ground!

Fiesta Corn

Course Side
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Mike

Ingredients

  • 1 tablespoon oil
  • 3/4 cup red bell pepper diced
  • 3/4 cup green bell pepper diced
  • 2 cups frozen sweet corn thawed (or 1 can sweet corn)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 tablespoon fresh cilantro chopped (parsley also works just fine)

Instructions

  • Heat the oil in a medium pan over medium-high heat.
  • Add the peppers and saute until just softened.
  • Add the corn, chili powder, and salt. Stir. Heat through.
  • Remove from heat and stir in the cilantro.

Mexican Corn Soup

We don’t ever need an excuse to eat good ole sweet corn from My Dad’s Sweet Corn in nearby Tipton, Indiana. When it is at its peak in the summer we go to our local Binford farmer’s market and load up. We blanch it and freeze it for the winter time, when eating it reminds us of summer and warmer weather.Mexican Corn SoupThis Mexican corn soup from Ingrid Hoffman is a great way to showcase a good sweet corn. True, I strayed from the original recipe, but the end result was great nonetheless!

Also try my outstandly yummy southwestern turkey soup.

Mexican Corn Soup

Course Main
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 3 cups frozen thawed corn kernels (or two cans, drained), divided
  • 2 medium tomatoes chopped
  • 4 cups chicken broth divided
  • 1/2 teaspoon dried oregano
  • 1/2 pound smoked sausage chopped
  • 1 tablespoon vegetable oil
  • 1/2 medium white onion chopped
  • 2 cloves garlic minced
  • Salt and pepper
  • 1/2 cup heavy cream
  • 3 tablespoons fresh parsley chopped
  • 1/2 cup queso fresco crumbled
  • 1 cup Tortilla strips

Instructions

  • Place 1/2 of the corn, both tomatoes,half of the chicken broth and oregano into a blender. Process until smooth.
  • Heat oil in a large skillet over medium-high heat.
  • Add sausage and cook until browned. Remove to a paper towel-lined plate.
  • Add the onion and cook until it is starting to soften.
  • Add the garlic and cook another minute.
  • Add the corn/tomato puree and the remaining corn. Bring to a boil, reduce to a simmer, and continue simmering for about 20 minutes, stirring occasionally.
  • Season with salt and pepper to taste.
  • Add the sausage back to the pan and stir.
  • Remove from heat and stir in the cream and half of the parsley.
  • Serve garnished with cheese crumbles and tortilla strips.

Crispy Corn Fritters

Whoa, these crispy corn fritters were good. I had some sweet corn in the freezer left from our favorite corn farm, My Dad’s Sweet Corn in Tipton, Indiana. Their corn is so sweet and delicious. It made these fritters into something special!Crispy Corn Fritters

I served these crispy corn fritters with our favorite Southwestern sauce. The sauce has just the right amount of kick to compliment that great corn sweetness. A little sweet, a little heat. When you get the combination just right you have a great dish!

Fresh corn is best for making these fritters, but you can use canned or even frozen. Just make sure that the corn is thawed if frozen, well drained, and patted dry before using.

Crispy Corn Fritters

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 14

Ingredients

  • 2 teaspoons oil plus more for frying
  • 1 cup sweet corn kernels you can substitute a drained can of corn, about 2 cups, but you'll want to double the rest of the recipe
  • 2 green onions sliced thin
  • 1 small red bell pepper diced
  • 1/4 cup chopped fresh parsley
  • 1 cup Bisquick
  • 1 teaspoon Creole seasoning
  • 1 lime zested
  • 1/4 cup milk
  • 1 large egg
  • 1 cup Southwestern sauce

Instructions

  • Heat the 2 teaspoons of oil in a large skillet over medium-high heat.
  • Add the corn and cook, stirring, about 2 minutes or until the corn turns golden brown.
  • Add the green onion and bell peppers and saute 3-5 minutes or until the vegetables just start to soften.
  • Remove from heat and stir in the parsley.
  • Combine the Bisquick, Creole seasoning and lime zest in a large bowl.
  • In a small bowl, whisk together the milk and egg. Pour into the Bisquick mixture and stir.
  • Pour the vegetables into the Bisquick mixture and combine.
  • Heat a deep fryer with oil to 375 F. Or you can use a Dutch oven with about 2" of oil added.
  • Working in batches, drop heaping tablespoons of the batter into the oil. Fry about 1 minute, then flip and cook another 30 seconds-1 minute or until golden brown. Remove to a paper towel-lined plate.
  • Serve with Southwester sauce for dipping and/or drizzle the fritters with the sauce.