Description
Upgrade classic creamed corn with this rich Slow Cooker Cowboy Butter Creamed Corn. Cheesy, buttery, and packed with flavor, this easy slow cooker side dish is perfect for gatherings or weeknight dinners.
Ingredients
- 5 cans (15.25 ounces each) corn kernels, drained
- 2 cups (226 g) sharp cheddar cheese, shredded
- 1 cup (113 g) Monterey Jack cheese, shredded
- 1/2 cup (122.5 g) whole milk
- 1/2 cup (113 g) cowboy butter
- 4 ounces cream cheese, cubed
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Fresh parsley, chopped (for garnish)
Instructions
1. Add the drained corn, cheddar cheese, Monterey Jack cheese, milk, cowboy butter, cream cheese, sugar, garlic powder, salt, and black pepper to the bowl of a slow cooker.
2. Stir everything together until the ingredients are evenly combined.
3. Cover and cook on high for 1 hour, or on low for 2–3 hours, until the cheeses are melted and the mixture is creamy.
4. Stir well before serving and garnish with freshly chopped parsley. Serve warm.
Notes
For extra flavor, use homemade cowboy butter with garlic, herbs, and lemon.
If the mixture becomes too thick, stir in a small splash of milk before serving.
This dish can be kept warm in the slow cooker on the “warm” setting for parties or potlucks.
Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg