Mexican Creamed Corn Recipe
This Mexican Creamed Corn recipe for the crockpot makes 4-6 servings.
What You Need
1 tablespoon butter
1/2 cup shredded monterey jack cheese
1 cup milk
1 teaspoon sugar
2 teaspoons salt
1 teaspoon cayenne
2 tablespoons flour
1 16-oz. bag frozen corn
2 green chilies, roasted, seeded, chopped
What To Do
1. Whisk all ingredients, other than corn and chilis, together.
2. Then add corn and chilis and transfer to crockpot.
3. Cover; cook on low 2-3 hours, stirring occasionally.
Return to Crockpot Side Dishes index
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