Cowboy Creamed Corn is a flavorful twist on classic cheesy creamed corn, enhanced with my homemade cowboy butter. The herbs and spices in the butter, along with a slight kick from cayenne pepper, elevate this side dish to a new level of deliciousness! Seriously, I can’t stop finding new ways to use cowboy butter, it’s that good and so versatile! This will be another one that I will have to add to my growing list of Cowboy Butter Recipes, for sure!
Cowboy Butter Creamed Corn Ingredients & Substitutions
- Corn: Look for 5 cans of corn kernels. Drain before adding to the slow cooker. Fresh or frozen corn would also work. If using frozen corn, let it thaw before using.
- Cheese: I used both shredded sharp cheddar and Monterey Jack cheese in this recipe. You could experiment with different cheeses like a medium or mild cheddar. Or, add a little spice by replacing the Monterey Jack cheese with pepper jack!
- Cream Cheese: Just half a block of cream cheese adds a bit more creaminess and tanginess to the corn. It also helps bind the other ingredients together. Mascarpone cheese or Neufchâtel cheese would be suitable substitutes.
- Cowboy Butter: And now, to the star of this recipe, the cowboy butter! I have honestly loved every recipe we have made using this compound butter. And, you can get it made ahead of time and store it in the refrigerator for up to 5 days so it’s ready when you are ready to use it. Or, freeze it for up to 4 months! If you don’t have cowboy butter, but still crave a recipe like this, check out my Crockpot Cheesy Corn, made with regular butter.
Make Ahead Cowboy Butter Creamed Corn
You can get this slow cooker cowboy creamed corn and made in advance, then heat it up when ready to serve. Here is how:
- First, assemble and cook the creamed corn as instructed.
- Next, let the corn mixture cool to room temperature. Store it in an airtight container in the refrigerator for up to 3-4 days. Or freeze for up to 2-3 months.
- To reheat, add it to the bowl of your slow cooker and reheat on low until heated through, about an hour or so. You can also heat it up in a saucepan on the stovetop or in a microwave-safe bowl.
Can I Make This Without A Slow Cooker?
Sure! If you don’t have a slow cooker or crock pot, simply make this corn in a saucepan on the stovetop! Cook over medium-low heat, stirring occasionally, until the cheese is melted and the mixture is creamy.
Delicious Add-Ins For Cowboy Creamed Corn
Although perfectly delicious as-is, it is easy to add some ingredients to customize it to your tastes. Here are some options to try:
- Cooked, crumbled bacon
- Jalapeno peppers
- Diced bell peppers (any color)
- Sauteed or caramelized onions
- Hot sauce (Add a few dashes if you want a spicy kick!)
- Crushed crackers or breadcrumbs
How To Store Cowboy Butter Creamed Corn
To store cowboy creamed corn, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. For longer storage, freeze the creamed corn for up to 2-3 months. If freezing, leave a little room in the freezer-safe bag or container. When ready to enjoy, let the creamed corn thaw in the refrigerator overnight before reheating.
Slow Cooker Cowboy Butter Creamed Corn
Ingredients
- 5 cans (15.25 ounces each) corn kernels, drained
- 2 cups (226 g) sharp cheddar cheese, shredded
- 1 cup (113 g) Monterey jack cheese, shredded
- ½ cup (122.5 g) whole milk
- ½ cup (113 g) cowboy butter
- 4 ounces cream cheese, cubed
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- parsley, chopped for garnish
Instructions
- To the bowl of a slow cooker, add corn, cheddar cheese, Monterey jack cheese, milk, cowboy butter, cream cheese, sugar, garlic powder, salt, and pepper. Stir to combine.
- Cover. Cook on high for 1 hour, or low for 2-3 hours.
- Stir to combine.
- Serve warm, garnished with fresh parsley.
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What the Test Kitchen had to say about this recipe:
Autumn
Definitely cheesy! And I loved the switch to cowboy butter, instead of regular salted butter, because of the added flavor!
Elizabeth
I am not a huge fan of the cheesy corn we have, but the cowboy butter really stepped up the flavor of this recipe. I am a huge fan of all things cowboy butter at this point.
Annabelle
The cowboy butter gave the creamed corn a rich, buttery taste that paired well with the sweet corn. A comforting dish for any meal, I would say.
Bella
This is an idulgent side dish! The combination of cheeses and the cowboy butter made it really flavorful.
Selena
The cowboy butter added a nice depth of flavor to the cheesy corn, although I might add a touch more salt next time. Overall, a delicious side dish.
To me Homesteading is raising your own food, produce , meats etc not store purchased. Altho appealing I won’t be opening cans of corn with unknown added ingredients or chemicals.
I prefer if not raised by me, canned or frozen, given from a fellow gardner, bought a farmers market then gardener, won’t be making it.
Awesome! I am sharing recipes that are accessible to all, no matter where they get their ingredients. If you don’t like that, please feel free to unfollow my page and emails, as I’m sure I will just disappoint you more in the future.
About how many ears of corn would I need to make this from fresh sweet corn? I think each ear is about 1/2 cup of kernels. Thanks
Great reply to the rude & ridiculous commenter
Do you feel better now after scolding her? Good golly… Why didn’t you just move on after reading the first ingredient: CANNED corn :O. Oh the horrors…