Crock Pot Mexican Creamed Corn Recipes

CREAMY CROCK POT CORN

Steps:

• Place corn in crock pot
• Cut butter and cream cheese into cubes and place in crock pot
• Add sugar, salt and pepper
• Stir well
• Cover and cook on low for 4 hours or high for 2 hours
• Stir at least once half way through cooking time

MEXICAN STREET CORN CASSEROLE

Steps:

• Preheat the oven to 350˚F
• Pour the corn into a large casserole dish. Mix in the mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco until combined.
• Bake for 30-40 minutes or until heated through and the sides begin to bubble.
• Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro. Enjoy!

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.

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.

SLOW COOKER CREAMED CORN

Steps:

• Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours. Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes. Serve immediately.

MOM'S FAMOUS CROCK POT CREAM CORN

Steps:

• Cook on low in crock pot about 4 hours, stirring occasionally, until ingredients are well blended and hot.
• For a large crock pot, triple ingredients.

RICH MEXICAN CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan over medium-low heat, melt the cream cheese and butter, and mix with the milk until smooth and bubbly.
• In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour in the cream cheese mixture, and toss to coat.
• Bake 35 to 45 minutes in the preheated oven, until bubbly and lightly brown.

CROCK POT MEXICAN CREAMED CORN

Steps:

• Whisk all, except corn and chilies, together. Add corn and chilies, cover and cook 2-3 hours on low. Stir occasionally.