Slow Cooker Creamed Corn Recipe

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:

  1. 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.
  2. 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.
  3. 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.
  4. Final stir: Before serving, stir the creamed corn to ensure it’s well-mixed and creamy. Adjust seasoning if needed.
  5. 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.

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