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.
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
- 4 cups corn fresh or frozen, thawed
- 1 8 ounce cream cheese cubed
- 2 tablespoons unsalted butter
- 1 4 ounce fire-roasted chopped green chilies
- 1/4 cup milk
- 1/4 teaspoon garlic salt
- 1/4 teaspoon cayenne pepper
- Kosher salt to taste
- 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.
Nutritional values are approximate.