If you’re looking for a side dish variation, this slow cooker creamed corn is a must-try. With less than ten ingredients and just two hours of cook time later and you’ll have a dish your family is sure to enjoy!
What is creamed corn?
When you hear creamed corn, most people think of the American side dish that pops up at potlucks or with a hearty meal. In short, it is considered a soupy version of sweet corn. The traditional creamed corn recipe (particularly the kind that comes in the can) gets its creaminess from the corn milk pulp.
However, when making your own cream-style corn, heavy cream or milk and cream cheese are used to create the cream sauce. The added flavor comes from sugar, a few other seasonings, and from the garnishes of your choice.
- Corn – this recipe calls for frozen corn but you can also use canned corn (drained).
- Cream Cheese – this is going to help create the creamy mixture for the crockpot cream corn.
- Butter – butter typically plays two roles in recipes; one for flavor and the other to help keep foods from sticking.
- Salt and Pepper – a must to add a bit of taste to the overall dish.
- Sugar – adds a bit of sweetness similar to what you’d taste in a can of cream-style corn.
Step One – Add the corn, salt, pepper, and sugar to the slow cooker.
Step Two – Next add the butter, heavy cream, and cubed cream cheese.
Step Three – Stir, cook on HIGH for 2 hours, stirring at the one-hour mark. After it’s finished cooking, add the garnishes of your choice. Serve and enjoy!
What goes with slow cooker creamed corn?
- Slow Cooker Brown Sugar Ham
- Slow Cooker BBQ Chicken Sandwiches
- Put together a full menu by adding your creamed corn with fried chicken, turkey and gravy, or as a side with pot roast.
- It’s also a staple for potlucks, Thanksgiving dinner, and game days!
- Turn your crock pot creamed corn into a spicy dish by using jalapeno cream cheese and adding a (small) can of hot green chiles.
- Use a variety of garnishes to provide different flavors. A few ideas are: green onions, bacon crumbles, or a sprinkle of diced jalapenos.
- This creamed corn recipe can also be used as the base for potato corn chowder. Simply add halved cooked baby potatoes and diced meat of your choice (most people choose pork), and broth.
- Give your creamed corn a huge twist in flavor by adding lime, cilantro, and cayenne pepper. This combination may sound weird to hear, but your taste buds will say it’s awesome!
Yes! I’ve seen versions where people add garlic powder, onion powder, rosemary, and/or thyme. It all comes down to the flavors you want to taste.
Absolutely. The process is a bit different but will yield similar results. Add the corn, butter, sugar, and seasonings to a pot and cook until butter is melted (on medium-high heat). Then, turn the heat to medium and add the cream cheese and milk. Stir constantly until the sauce thickens (do not leave unattended). Once completely thickened, remove and add garnishes of choice.
Put your leftovers in an airtight container. They will keep in the refrigerator for up to 5 days. Or freeze for up to three months. When you’re ready to reheat them, you can do so in a skillet over medium heat (stirring occasionally) or in the microwave until warmed through.
Slow Cooker Creamed Corn
- 32 oz. frozen corn kernels
- 8 oz. cream cheese cut into cubes
- 6 Tbsp. salted butter cut into tablespoon slices
- 2/3 cup heavy cream or whole milk
- 1 Tbsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. pepper
- bacon crumbles and finely chopped chives for garnish
- To a slow cooker, add the corn, cream cheese cubes, butter slices, milk, sugar, salt, and pepper.
- Set the slow cooker on high and cook for 2 hours. Stir after 1 hour.
- When the timer goes off, remove the lid and stir. You can add the bacon crumbles and chives to the slow cooker or you can serve the creamed corn and then top it with the bacon crumbles and chives.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.