Thanksgiving Side Dish: Slow Cooker Jalapeno Cream Of Corn

Cream of corn has been a Thanksgiving staple since the Native Americans and Pilgrims decided to break bread. If you are anything like me, making a holiday feast is a lot of work. There is so much to do, and has to be done within a certain amount of time. Make this jalapeno cream of corn and throw it in the slower cooker and find the extra time to prepare other dishes. That’s what I do. Enjoy!

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  • Ingredients 2 of 4

    A few of the ingredients needed for this ideal side dish. 

  • In The Slow Cooker 3 of 4

    Add all the ingredients to the slower cooker, and forget about it. Go ahead make some other dish for your holiday feast!

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    You can just kick yourself if you don't make this dish. 

Ingredients for jalapeno cream of corn:

  • 1 1/2 – sticks of butter (3/4 cup)
  • 3 – jalapeno (cut small, remove seeds for less heat)
  • 16 – ounces cream cheese (room temperature)
  • 3/4 – cup onion (diced)
  • 1 – tablespoon diced garlic
  • 1/2 – cup vegetable broth
  • 32- ounces frozen corn
  • salt and pepper to taste (add once jalapeno cream of corn)


  1. Cut butter into chunks, dice jalapenos, cut cream cheese into chunks, and dice onion.
  2. Combine butter, jalapeno, cream cheese, onion, garlic, broth, and corn in a slow cooker.
  3. Cook on low for 4 hours, mix the corn after 2 hours.
  4. Serve hot.

For more recipes from Nicole Presley click over to her blog: Presley’s Pantry 

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Article Posted 5 years Ago

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