Crock Pot Mexican Creamed Corn Recipes

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 MEXICAN STREET CORN CASSEROLE

Steps:

• Spray slow cooker with non-stick cooking spray
• Pull out and measure all the ingredients.
• In a small bowl, combine softened cream cheese and mayo.
• Add salt, chili powder, cilantro, cumin and paprika.
• Stir to combine.
• Add 1 cup of Cotija cheese.
• Stir until blended. Set aside until needed.
• Add corn to the slow cooker.
• Diced red onion.
• Jalapeno.
• Salsa.
• Add cream cheese mixture to the slow cooker.
• Stir until incorporated.
• Cover and cook on low for 2 hours.
• Top with remaining Cotija cheese.
• Add a pinch of paprika and fresh cilantro.
• Serve hot with your favorite toppings!
• Enjoy every bite.

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.

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.