Creamy Cheesy Corn In Crock Pot Recipes

CROCK POT CHEESY CREAMED CORN - CREAM CHEESE CORN RECIPE

Steps:

• Line crock pot insert with a liner for easy cleanup, if desired.
• Add all ingredients to the slow cooker insert.
• Cook on low for 4 hours, stirring once or twice.

CROCK POT CHEESY CORN - NO VELVEETA NEEDED!

Steps:

• Grease a slow cooker with nonstick cooking spray ( or use a crock pot liner)
• Add all remaining ingredients and mix well.
• Cover and heat cheesy corn on low, approximately for 3-4 hours, stirring about every hour until melted and mixed through.
• Remove from heat once done so cheese doesn't burn.

SLOW COOKER CREAMED CORN

Steps:

• In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
• Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.

CHEESY SLOW-COOKED CORN

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cook, covered, on low, until heated through and cheese is melted, 3-4 hours, stirring once.

CROCK POT CHEESY CORN - A SLOW COOKER CHEESY CORN WITH CREAM CHEESE

Steps:

• Add all ingredients to a Crock Pot Insert.
• Cook on low for 4-6 hours, stirring occasionally.

CHEESY CORN

Steps:

• Add all of the ingredients EXCEPT for the flour to a crockpot and cook on high for 2½ to 3 hours. Stirring occasionally.
• Add the flour in and cook for an additional 30 minutes to thicken the mixture.

CREAMY CHEESY CORN IN CROCK-POT

Steps:

• Place frozen corn niblets into crock-pot.
• Start with the water, milk, sugar and salt and place on top of corn. Place cream cheese and Velveeta slices on top of other ingredients.
• Cook on LOW in crock-pot for 3 hours, stirring occasionally.

CROCK POT CREAMED CORN

Steps:

• Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the olive oil, onion and cook until softened and beginning to turn translucent, about 5 minutes. Do not let the onion turn brown and adjust the heat as needed to avoid it. Transfer to a slow cooker (any size works here; I used a small 3 quart).
• To the slow cooker, add the corn. Stir in milk, honey, salt, and pepper until evenly combined. Dice the cream cheese and the remaining 3 tablespoons butter and scatter the pieces over the top. DO NOT STIR. Cover the crock pot and cook on high heat for 2 to 3 hours, until the corn is hot and tender.
• Uncover and stir until the butter and cream cheese are well combined. Stir in the Greek yogurt. With an immersion blender, partially puree the creamed corn to thicken it. Stop to stir a few times to make sure you don't over do it; you want the corn to be creamy but still have some nice texture to it. If you don't have an immersion blender, transfer a few ladlefuls of the creamed corn to a food processor or blender and puree (be careful, hot food splatters!). Stir the blended portion back in with the rest of the corn. Keep pureeing batches until your desired consistency is reached.
• To further thicken the creamed corn: keep the crock pot uncovered and cook on high heat for an additional 15 minutes. Stir and salt and pepper to taste. The corn will continue to thicken as it cools down. Serve very warm.

CREAM CHEESE CORN CASSEROLE RECIPE

Steps:

• Preheat oven to 350°F. In a medium pot set over low heat, melt cream cheese and butter. Stir in milk until mixture is smooth and creamy. Stir in salt, corn, and (if using) jalapeños.
• Pour corn mixture into an 8- by 8-inch square (or 2-quart) baking dish. Sprinkle with grated cheddar. Bake for 20 minutes or until golden and bubbly.

SLOW COOKER HAM AND CHEESE CORN

Steps:

• In a large skillet set over medium heat, add the cooking oil. Brown the ham. Add to the slow cooker.
• Add the frozen corn to the slow cooker, no need to thaw. Add the onion and pepper. Stir.
• Cut the Velveeta and cream cheese into squares and place on top of the corn. Set the slow cooker to high, the total cooking time is 2 hours. Stir half way through and occasionally after that.
• Serve and enjoy!