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 Corn

For 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

 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.
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8
Calories 104kcal
Author Mike

Ingredients

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.

Nutrition

Calories: 104kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 78mg | Potassium: 180mg | Fiber: 2g | Sugar: 4g | Vitamin A: 330IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg

Nutritional values are approximate.

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