This Thanksgiving Skip The Canned Corn: Slow Cooker Jalapeño Bacon Creamed Corn

Updated: Jan 5

Skip the can corn this Thanksgiving and make the good stuff: slow cooker jalapeño bacon creamed corn. It is flavorful, creamy and full of color. It is the perfect side dish that can be eaten on its own or used as a dip with chips. Plus it can easily be made ahead of time! Recipe includes sweet corn kernels, butter, herbs, seasonings, savory bacon, and fiery jalapeños. Note: when consumed, side effects may include feelings of comfort and coziness.

This slow cooker jalapeño bacon creamed corn is a must add to your Thanksgiving menu! It is a side dish that requires little to no effort on your end. All ingredients go into the slow cooker and the slow cooker does all of the work for you! When finished, it is extra creamy, extra flavorful and extra delicious. You will have your family and friends refilling their plates up with seconds, thirds or even fourths!

I like to use fresh corn every chance I get. It is a vegetable that is more commonly seen on display during the summer months. But, it is also a staple to have during the holidays. So, it is definitely still possible to obtain at this time. I like using the fresh corn as opposed to canned because it provides that extra sweetness and crunch that canned corn doesn’t have. So, with this recipe I highly recommend using fresh corn, boiling it and cutting it off the husks as opposed to opening the can and dumping it in the pot. If you wanted to take this route, there is no problem with that at all! You can absolutely still do that if you are on a time crunch, but fresh corn is always highly recommended.

When it comes to the bacon, I did use bacon bits instead of freshly cooked bacon. You can use freshly cooked bacon and crush it up or you can use bacon bits. There won’t be a huge difference, but if you did take the freshly cooked bacon route it could provide a little extra flavor given the extra salts and fats when it gets cooked. Bacon bits just save you some extra prep time since you are putting extra prep time into using fresh corn instead of canned corn.

This side dish is a certified crowd pleaser that will get you an A++. So, do yourself a favor and save that precious stove top space, bust our your slow cooker and add this to your Thanksgiving menu. You will thank me later.

Did you make this recipe and love it? Tag @prettyplatebymichelle or #prettyplatebymichelle on instagram I would love to see how it turned out!

Serves 10+, INGREDIENTS:

8 Corn on the cobs, corn cut off the husks OR 2-3 cans of corn (You want about 3 cups total)

1 and 1/2 Cups whole milk

1 Cup half and half

8 Oz cream cheese, cut in cubes

1 TBSP sugar

3 Oz bacon bits OR cooked bacon

3 TBSP flour, sifted

1 TSP smoked paprika

1 TBSP jalapeños, finely diced (You can feel free to add more jalapeños depending on your spice level)

1 TBSP garlic, minced

1 TSP salt

Pepper to taste

1/2 Cup butter, cut in cubes


  1. Heat a pot full of salted water over medium heat. When boiling, add corn on the cob and cook for 7-8 minutes or until corn becomes bright yellow. When done, removed from heat and let cool.

  2. Once corn has cooled, cut the corn off the cob and place in a bowl.

  3. Place your slow cooked on high. Add corn, whole milk, half and half, cream cheese, sugar, bacon, flour, smoked paprika, jalapeños, garlic, salt, pepper and butter.

  4. Mix everything together and place the lid on top. Cook on high for 2-3 hours. When it becomes extra creamy, switch your slow cooker to warm. (If you need to thicken it up add more flour a little at a time until you reach that desired thickness),

  5. Serve directly from the pot or transfer to your swerving vessel of choice. Garnish with extra bacon and jalapeño on top.


  1. 6 Qt. Slow Cooker

  2. Serving Spoon

  3. Glass Prep Bowls

  4. Calphalon Knife Set

  5. Marble Salt Bowl

  6. Black Matte Measuring Cups

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