Simple Slow Cooker Creamed Corn
This easy slow cooker creamed corn is rich, creamy and ready in just 3 hours! The perfect side dish for holidays and busy weeknights with only 5 minutes of prep.
Ingredients
- 1 1/4 frozen corn kernels (16 oz each)
- 8 ounce cream cheese
- 1/2 cup butter
- 1/2 cup milk
- 1 tbsp white sugar
- Salt and pepper to taste
Instructions
- Step 1: Set up the slow cooker- Set your slow cooker to LOW heat. The low setting allows the corn and cheese to slowly meld together without burning, creating that perfect creamy texture.Step 2: Combine ingredients- Place the frozen corn kernels in the slow cooker. Add the cream cheese, butter, milk, and sugar. Stir gently to combine — the butter and cream cheese will melt evenly over time and coat the corn in a silky sauce.Step 3: Cook until creamy- Cover and cook on LOW for 3 hours, stirring once or twice during cooking to ensure even melting and prevent sticking. 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- Season with salt and pepper to taste. Give it a final stir and serve hot!
Notes
Don't skip stirring once or twice during cooking to prevent sticking and ensure even melting.
Use full fat cream cheese for the creamiest results.
Taste before adding salt — the butter and cream cheese already add saltiness.
Add a splash of milk when reheating as the sauce thickens when cold.
Not recommended for freezing — dairy based sauces can separate when frozen.