Slow Cooker Creamed Corn
The ultimate easy recipe for Slow Cooker Creamed Corn. This simple dump & go CrockPot side dish is a comforting Southern classic.
Equipment
- Slow Cooker 4-quart size or bigger
Ingredients
- 2 15-ounce cans corn drained
- 8 ounce block cream cheese cut into small cubes
- ¼ cup salted butter cut into small cubes
- ½ cup heavy cream
- 1 tablespoon sugar
- ½ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Add everything to the crock of your slow cooker. Stir best to combine.
- Set the slow cooker to high for 2 hours or low for 4 hours.
- Halfway through cooking, stir to help redistribute the ingredients.
- Let the creamed corn sit on warm until ready to eat. Stir & taste test. Add more salt & pepper to taste.
- Serve while warm on individual plates with your favorite dinner.
Notes
TOP TIP: This recipe can be made on the low setting for 4 hours instead of the high setting for 2 hours.
Topping Ideas; add fresh herbs like parsley or chives, add bacon bits, sprinkle on minced green onions/scallions.
STORING & REHEATING:
- Store leftovers in the refrigerator for up to 5 days.
- Reheat individual servings in the microwave for 30 seconds or stovetop over medium-low heat until hot.
- I don't recommend freezing this recipe, the dairy does not hold up well.
- Use frozen corn instead of canned.
- Use whole milk if you don't have heavy cream, it won't be as thick.
- Thick: Make a cornstarch slurry to stir in with ⅓ cup cool cooking liquid & 2 Tablespoons of cornstarch dissolved.
- Mashed: use a potato masher to crush ½ of the kernels for a cream-style smoother version.
- Spicy: add ¼ teaspoon of cayenne pepper.
Nutrition
Calories: 138kcalCarbohydrates: 4gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 35mgSodium: 321mgPotassium: 97mgFiber: 0.04gSugar: 4gVitamin A: 412IUVitamin C: 0.1mgCalcium: 112mgIron: 0.1mg
Tried this recipe?Let us know how it was!
