This slow-cooked creamed corn is a rich and creamy side dish, perfect for holidays, family dinners, or any comfort-food occasion. With a hint of sweetness and buttery flavor, it’s an easy-to-make classic that’s always a crowd-pleaser.
Ingredients:
- 4 cups (about 20 oz) frozen corn kernels, thawed
- 1 cup heavy cream
- 1/2 cup unsalted butter, cut into small pieces
- 4 oz cream cheese, cubed
- 2 tablespoons granulated sugar (optional, for sweetness)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Instructions:
- Prepare the slow cooker: Spray the inside of your slow cooker with non-stick cooking spray or lightly grease it with butter to prevent sticking.
- Combine the ingredients: Add the corn, heavy cream, butter, cream cheese, sugar (if using), salt, and pepper to the slow cooker. Mix gently to distribute the ingredients evenly.
- Cook: Cover and cook on low heat for 3–4 hours, stirring occasionally. This allows the flavors to meld and the cream cheese to melt completely.
- Final stir: Before serving, stir the creamed corn to ensure it’s well-mixed and creamy. Adjust seasoning if needed.
- Serve: Transfer to a serving dish and enjoy warm as a delightful side dish!
Tips:
- Add a sprinkle of shredded Parmesan or cheddar cheese before serving for an extra cheesy twist.
- For a smoky flavor, mix in a pinch of smoked paprika or a handful of cooked, crumbled bacon.
- If using fresh corn, cut kernels from the cob and proceed with the recipe as written.