Slow Cooker Creamed Corn is a lifesaver for busy weeknights or holiday gatherings. The slow cooker does all the work, freeing up your stove for other dishes, and ensures the corn becomes perfectly creamy and flavorful with minimal effort.
- Cuisine: American
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Servings: 6
Why You’ll Love This Recipe
- Hands-off cooking: The slow cooker handles everything while you attend to other tasks.
- Rich and creamy texture: Perfect balance of flavors and consistency.
- Minimal ingredients: Simple components create a comforting side dish.
- Consistent results: Fool-proof technique for a classic dish.
Ingredients
- 1 ¼ (16 ounce) packages frozen corn kernels: Provides the base of the dish. Frozen corn is convenient and sweet, holding its flavor well during slow cooking.
- 1 (8 ounce) package cream cheese: Melts into the corn, creating a creamy sauce. You can substitute with reduced-fat cream cheese for a lighter version.
- ½ cup butter: Adds richness and depth of flavor. Substitute with margarine if needed.
- ½ cup milk: Thins the cheese mixture to the perfect creamy consistency. Regular, skim, or dairy-free alternatives can be used as needed.
- 1 tablespoon white sugar: Enhances the natural sweetness of the corn.
- Salt and pepper to taste: Essential for balancing flavors. Adjust to your preference.
How to Make It
Step 1: Prepare the Slow Cooker
Set your slow cooker to low heat. This setting allows the corn and cheese to slowly meld into a creamy consistency without burning, maintaining a perfect texture.
Step 2: Combine Ingredients
Place the frozen corn kernels into the slow cooker. Add the cream cheese, butter, milk, and sugar. The butter and cream cheese will melt evenly over time, coating the corn in a silky sauce. Stir gently to combine all ingredients initially.
Step 3: Cook Until Creamy
Cover and cook on low for about 3 hours. Stir once or twice during cooking; this ensures even melting and prevents any sticking. You’ll know it’s done when the cream cheese and butter have fully melted, and the corn is tender and enveloped in a smooth sauce.
Step 4: Season and Serve
Once cooked, season with salt and pepper to taste. Give it a final stir to evenly distribute the seasoning. Serve hot as a delightful side dish that pairs well with anything from grilled meats to holiday roasts.
Recipe FAQs
Can I use fresh corn instead of frozen?
Yes, you can substitute fresh corn for frozen. Simply remove the kernels from the cob and follow the same instructions. It might require slightly less cooking time, so check for tenderness earlier.
How can I make this dish lighter?
To reduce calories, use reduced-fat cream cheese and a smaller amount of butter or a light margarine alternative. You can also opt for skim milk or a lower-calorie milk substitute.
How should I store leftovers?
Store any leftover creamed corn in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if it thickens too much when cold.
