Print

Slow Cooker Creamed Corn Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rich and creamy slow cooker creamed corn made with sweet corn, cream cheese, butter, milk, and simple seasonings. This easy side dish is perfect for holiday gatherings, barbecues, or comforting family dinners.

Ingredients

  • 32 ounces frozen corn
  • 8 ounces cream cheese, cubed
  • ½ cup unsalted butter, cut into pieces
  • ½ cup whole milk
  • ¼ cup heavy cream
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • 2 tablespoons chopped fresh chives or parsley, optional

Instructions

  1. Lightly grease the inside of a 4- to 6-quart slow cooker.
  2. Add the frozen corn directly to the slow cooker without thawing.
  3. Scatter the cubed cream cheese and pieces of butter over the corn.
  4. Pour the whole milk and heavy cream over the ingredients.
  5. Sprinkle in the sugar, salt, black pepper, and garlic powder.
  6. Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 ½ to 2 hours.
  7. About halfway through cooking, stir thoroughly so the softened cream cheese and butter combine with the milk and evenly coat the corn.
  8. Once the corn is hot and tender, stir again until the cream cheese is completely incorporated and the sauce is smooth and creamy.
  9. For a thicker creamed corn texture, remove 1 to 2 cups of the mixture, carefully blend or mash it, and stir it back into the slow cooker.
  10. Taste and adjust the salt and pepper as needed. Garnish with chopped chives or parsley and serve warm.

Notes

  • Frozen corn can be added directly to the slow cooker without thawing.
  • For cheesy creamed corn, stir in shredded cheddar, Monterey Jack, or Parmesan during the final 20 to 30 minutes.
  • For a spicy variation, add diced jalapeños, chopped green chiles, or a pinch of cayenne pepper.
  • For bacon creamed corn, stir cooked and crumbled bacon into the finished dish and reserve some for garnish.
  • For a more savory version, omit the sugar and add extra garlic powder, black pepper, and fresh herbs.
  • Fresh corn kernels can replace frozen corn, although they may become tender more quickly.
  • Drained canned corn can also be used; reduce the cooking time because it is already cooked.
  • For natural thickening, blend or mash a portion of the cooked corn and stir it back into the sauce.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Reheat gently with a splash of milk or cream if the sauce becomes too thick.

Nutrition

Find it online: https://thefamilycooking.com/slow-cooker-creamed-corn-recipe/