Name: Slow Cooker Southwestern Corn Casserole
Prep time: 20 min
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 2 large poblano peppers; 2 cups frozen corn (thawed); 2 tablespoons melted butter; 1/3 cup all-purpose flour; 1/4 cup yellow cornmeal; 1 cup Pepper Jack Cheese; 1/8 to 1/4 teaspoon cayenne pepper; 1 teaspoon baking powder; 2 large eggs; 2 tablespoons sugar; 1 (15.25-ounce) can creamed corn; 1 (2-ounce) jar diced pimentos (drained); 1/2 teaspoon salt

Between the corn and a few tablespoons of sugar, this side dish corn casserole also has plenty of sweetness to balance the heat. There’s lots of corn in this casserole in realtion to the filler. It’s absolutely loaded with corn.

Slow Cooker Southwestern Corn Casserole Recipe Tips

This recipe uses a combination of frozen corn and canned creamed corn. Instead of frozen corn, you could use canned corn (drain it well) or fresh corn (no need to cook it first).
For a little extra southwestern flavor, you could add 1/2 teaspoon of ground cumin or 1/2 teaspoon chili powder.

Southwestern Corn Casserole in a black slow cooker.

If you don’t have poblano peppers, you could use a can of diced green chiles.
Slow Cookers vary in how hot they get and how fast they cook the food. You will need to take a peak at the casserole just shy of the 2 hour point. If it is set in the middle, go ahead and turn the slow cooker off. It it still is really uncooked in the middle, place the lid back on and check it in 30 minutes. If it is just a little undercooked, you can let it cook for a while longer with the lid off so you can watch it.
Be sure to place a double layer of paper towels under the slow cooker lid. Otherwise all of the condensation that forms on the lid will drip back down onto the casserole and it won’t set up well.