![]() Then add it to the corn and cheese mixture. Get 1 jalapeño, remove the seeds, and finely chop it. The cream cheese is what makes this corn so creamy! HOW CAN I MAKE THIS A SPICY CHEESY CORN RECIPE?Ībsolutely! If you want to add spice to this corn, I recommend using fresh jalapeño. If you’re not a fan, then you might want to skip this recipe. For this corn recipe, cream cheese is an essential ingredient. This Crockpot cheesy corn casserole is right at the top of the list when I’m planning side dishes to make using canned corn.ĬAN I MAKE CHEESY CORN WITHOUT CREAM CHEESE? It only takes 5 simple ingredients to make! Another corn side dish staple is parmesan garlic butter corn. When it comes to the slow cooker and corn, my family loves Crockpot Corn Casserole. I’ve got some tips and tricks if you’re looking to take this corn side dish up a level by adding some heat or even some bacon!Ĭrockpot Cheesy Corn is also known as Crockpot Cream Cheese Corn (which is actually what we called it growing up) but it has more cheese than just cream cheese! So if you’re a fan of cheese, this is a side dish you need to try. You can scroll down to get a printable recipe or read on for more details. It’s so simple to make and is packed with cheese, so what’s not to like? When biting into a corn kernel, it should pop in your mouth.Whether you’re prepping a holiday meal like Easter or Christmas, or you’re just looking for an easy side dish your family will enjoy, Crockpot Cheesy Corn is a recipe you should have on hand! Also, I find canned corn kernels to be a little too soft for my liking. Canned corn is already seasoned and has preservatives which will alter the taste of this recipe. Canned corn will not give you the same results. If corn is in season, than I encourage you to use fresh corn in this recipe. After all, isn’t that something we all want? Not because it would taste better than fresh corn, but because it would bring me back to when I was young and life was simple. Or, in my case, completely obsolete!įast forward 30 years later, and even though I try to find the freshest corn I can possibly find, I’d probably pay big bucks for a can of corn on the cob. Who knew sometime as simple as “real” corn something that has been the cornerstone of civilization for so many years, bring so much amazement and joy to those of us who grew up on a small island in a colder climate where corn fields were a vastly unfamiliar site. Life is strange and full of the unexpected. Sad much?” I remember that feeling, old friend! And, I think she put it best when she said, “When I first moved to Ontario, I freaked out when I saw corn inside a husk AND on a stalk in a field. Imagine my fascination when we drove by vast and expansive fields of corn when we first moved to rural Ontario!īack to that old Facebook photo, a fellow Newfoundland friend of mine from way back, commented on the photo shortly after I had posted it. Until my family moved when I was in my early teenage years, I had never seen corn in its natural state. It’s so odd to think back and recall how my childhood was so deeply influenced by our lack of fresh produce. We all got one each, but I always wished there was more! I loved that stuff! I think there was five in a can and it was the perfect amount for our family of five. I took a picture and I uploaded it to Facebook to share with my non-Newfoundland friends. We were doing a little grocery shopping and I saw those unmistakably familiar gigantic cans. In my adult years, I have only ever seen canned corn on the cob when I visited Newfoundland in 2014. Yes, Dear Reader, canned corn on the cob. Oh, and of course, there was the canned corn on the cob. And, on occasion, there was a canned corn that had red and green peppers in it too. There was the regular canned kernel corn that also came in a peaches and cream variety. I can honestly say that I don’t ever remember seeing frozen bagged corn or fresh corn on the cob as a child. If I do, it’s because I have a craving and just got to have it. Rare is the occasion that I will buy corn on the cob during the other ten months of the year. Where I live, fresh and locally sourced corn on the cob is in season and available in August and September. I will buy frozen corn in all instances when fresh corn on the cob is not in season. I love it grilled, sauteed, boiled, or steamed, and I love it in soups or stews, in a taco, on a burrito, as a side, or just on it’s own – like this!Ĭorn is cheap. Seriously! And, I love it any way I can get it. Not like love, but LOVE!!! It’s my vegetable of choice and I could seriously eat it every day. Transform the most simple ingredients into the most delicious side dish – Seasoned Creamy Cheesy Sweet Corn is just the thing you need to brighten up your main and your plate! Creamy, cheesy, sweet, and salty all in one!!
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