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Creamy Crockpot Cheesy Jalapeño Corn Casserole (Easy & Addictive)

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This creamy, cheesy corn casserole has just enough heat to keep things interesting and practically makes itself in the crockpot. It’s the ultimate hands-off side dish that will have everyone asking for the recipe.

Ingredients

Scale
  • 3 cans (15.25 oz each) whole kernel corn, drained
  • 1 can (14.75 oz) cream-style corn
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup unsalted butter, melted
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup shredded Monterey Jack cheese
  • 1 (4 oz) can diced green chiles, drained
  • 2–3 fresh jalapeños, seeded and finely diced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • Optional garnish: chopped fresh cilantro or chives

Instructions

  1. Prep your ingredients first. Drain the cans of whole kernel corn and diced green chiles. Dice the jalapeños, removing seeds and ribs. Cube the cream cheese into 1-inch pieces. Shred the cheeses if fresh. Melt the butter.
  2. In a medium mixing bowl, whisk together the melted butter and softened, cubed cream cheese until as combined as possible. Stir in the drained whole kernel corn and cream-style corn until evenly distributed.
  3. Add the drained green chiles, diced jalapeños, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well.
  4. Stir in 1 1/2 cups of the shredded sharp cheddar cheese and all of the Monterey Jack cheese. Reserve the remaining 1/2 cup of cheddar for the top.
  5. Pour the mixture into a greased or lined 6-quart slow cooker and spread into an even layer.
  6. Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours. Stir halfway through.
  7. About 30 minutes before serving, sprinkle the reserved 1/2 cup of sharp cheddar cheese over the top. Cover and let melt.
  8. Check for doneness: the casserole should be hot all the way through, bubbly around the edges, and the cheese on top fully melted. If too loose, cook another 15-20 minutes with the lid slightly cracked.
  9. Garnish with fresh chopped cilantro or chives and serve straight from the crockpot.

Notes

Always soften cream cheese to room temperature and cube it for even melting. Don’t over-stir; stir once at the halfway point. For less heat, remove all seeds and ribs from jalapeños. If casserole seems too liquidy, crack the lid for the last 30 minutes. Can be prepped the night before and stored in the fridge in the crockpot insert; add about 30 minutes to cooking time.

Nutrition

Keywords: corn casserole, crockpot, slow cooker, cheesy, jalapeño, creamy, side dish, gluten-free, vegetarian

Find it online: https://perkypan.com/creamy-crockpot-cheesy-jalape-n-o-corn-casserole-easy-and-addictive/