Slow Cooker Jalapeno Popper Creamed Corn Recipe

Discover how to make Slow Cooker Jalapeno Popper Creamed Corn, the perfect spicy and creamy side dish for any meal. Simple steps, big flavor.

5 cans (15.25 ounces each) corn kernels, drained

2 cups (226 g) sharp cheddar cheese, shredded

1 cup (113 g) pepper jack cheese, shredded

2 medium jalapeño peppers, seeded and diced

½ cup (122.5 g) whole milk

1 teaspoon garlic powder

1 teaspoon kosher salt

½ teaspoon ground black pepper

¼ cup (57 g) unsalted butter, cubed

1 package (8 ounces) cream cheese, cubed

8 slices thick-cut bacon, cooked and crumbled

In the bowl of a slow cooker, combine corn, cheddar, pepper jack, jalapeños, milk, garlic powder, salt, and black pepper.

Top with butter and cream cheese cubes.

Cover and cook on high for 2 hours (or on low for 4 hours).

Before serving, mix in the crumbled bacon and stir well.

Serve the creamed corn warm and enjoy.

Use fresh corn off the cob during the summer months for an even fresher taste.

Substitute cream cheese with low-fat cream cheese to reduce calorie content.

If you’re not a fan of heat, remove the jalapeño seeds for a milder version.

Omit bacon or use turkey bacon for a lighter version.

For a different flavor profile, try using smoked cheddar or gouda.

Find it online: https://nuarecipes.com/slow-cooker-jalapeno-popper-creamed-corn/