When I was younger, I would always get creamed corn instead of creamed spinach at the local steakhouse. The sweetness of the corn and the bite you get from the skin is one of my favorite things. Sometimes, though, the creaminess is just a bit much. The recipe below uses cheese and eggs to make the perfect corn casserole that reminds me of creamed corn without the heaviness of cream.
Tomatoes, bell peppers and jalapeno complement the corn in the best way without ever overshadowing it. The jalapeno adds a nice spice, just the perfect amount of heat. You can always leave it out if you like; it's delicious either way. You can also add extra cheese on top if you really want something super gooey and rich. I usually serve it as a side dish at potlucks, and there's never anything left by the end of the party!
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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