Best 8 Slow Cooked Jalapeno Corn Recipes

SLOW COOKER CHEESY JALAPENO CORN

Steps:

• Add the drained corn to the slow cooker.
• Add the cheese, jalapenos, onion powder, salt and pepper. Stir.
• Add the cream cheese next, I used the boxed cream cheese which makes it easy to cut into cubes and put on top.
• Cover and cook on HIGH for 2 hours.
• When the cooking time is done, stir everything together until a creamy sauce forms. Add additional sliced jalapeno on top if desired.
• Enjoy!

SLOW COOKER CORN AND JALAPEñO DIP

Steps:

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 2 hours. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes. Serve immediately, garnished with bacon and chives, if desired.

CREAMY JALAPENO CORN

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until corn is tender, stirring occasionally, 4-5 hours.

SLOW-COOKED CAJUN CORN

Steps:

• Combine butter and Cajun seasoning until well blended. Place each ear of corn on a double thickness of heavy-duty foil. Spread butter mixture over each ear. Wrap foil tightly around corn., Place ears in a 6-qt. slow cooker; add water. Cook, covered, on high until corn is tender, 4-6 hours.

JALAPENO BUTTERED CORN

Steps:

• Prepare a grill or grill pan to high heat.
• Grill the jalapenos, turning them occasionally, until charred on all sides, about 10 minutes. Transfer them to a cutting board and let cool for 5 minutes. Keep the grill on high heat.
• Using a small paring knife, peel the jalapenos. Scrape out and discard the seeds and veins. Coarsely chop the chiles and transfer them to a medium bowl. Add the butter, garlic, and parsley and mash together. Season the jalapeno butter with salt and pepper, to taste. Put a square piece of plastic wrap on a work surface. Spoon the jalapeno butter onto the center and roll it up into a 1-inch-diameter log. Refrigerate it until firm, at least 30 minutes, or up to 1 week.
• Grill the corn on the hot grill or grill pan, turning occasionally, until it is browned in spots and the kernels are tender, about 15 minutes. Transfer the ears to a platter. Top each ear with a pat of the jalapeno butter, sprinkle with queso fresco, and serve.

CORN AND JALAPENOS

Steps:

• Heat olive oil over medium low heat. Cook and stir jalapeno pepper in hot oil until softened, about 5 minutes. Add onion; cook and stir until the onion is soft, about 2 minutes more. Add corn. Season mixture with salt and black pepper. Continue cooking and stirring until the corn is hot, about 5 minutes. Sprinkle cilantro over the mixture, stir, and simmer another 30 to 60 seconds.

CHEESY JALAPENO CORN CASSEROLE (SLOW COOKER)

Steps:

• Spray interior of slow cooker with cooking spray.
• Mix together cream cheese, eggs and sugar.
• Combine flour, cornmeal, baking powder, salt, garlic powder and pepper, then add to cream cheese mixture.
• Add in the remaining ingredients, and mix well.
• Cook in slow cooker 3-4 hours on high.

CORN WITH JALAPENOS

Steps:

• Combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. Cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. Stir every minute. Serve hot.