Julie Clark
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Slow Cooker Creamed Corn
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Best ever Slow Cooker Creamed Corn recipe is a quick and easy side dish. Cream cheese, milk, cream and butter make this the creamiest corn around!
Slow Cooker Creamed Corn Recipe
Thanksgiving is just a week away! If you are hosting Thanksgiving dinner and are wondering how you’ll get everything through the oven in time for the big family dinner, don’t forget to put your slow cooker to work for you! This Slow Cooker Creamed Corn has only 7 ingredients and has to be one of the richest, creamiest creamed corn recipes I’ve ever had. It’s special enough for holiday dinners but simple enough for any night of the week.
The slow cooker creamed corn only takes about 4 hours to cook on low. If you need the corn to last a bit longer in the slow cooker, simply stir it occasionally and add a touch of milk here and there if the sauce thickens too much.
I personally loved this corn served over mashed potatoes and I could 100% make a meal of it. Delicious!
This recipe comes from Chad and Donna Elick over at The Slow Roasted Italian. They have a new cookbook out full of comfort foods to make you drool! The cookbook is titled The Simple Kitchen: Quick and Easy Recipe Bursting with Flavor and has more than 80 easy, family favorite recipes such as Triple Cheesy Mac and Cheese, Down-Home Pot Roast, Pulled Pork, and Apple Pie Bombs. If the names alone don’t get you heading toward the kitchen, the stunning images will.
Chad and Donna love finding ways to take complicated recipes and make it simply, yet deliciously. If you’re looking for easy weeknight dinner solutions, holiday treats and weekend baking ideas, this cookbook is for you!
Buy this cookbook on Amazon.
This creamed corn would be delicious with mashed potatoes, pot roast, Italian green beans, and buttery soft rolls.
Slow Cooker Creamed Corn
Best ever Slow Cooker Creamed Corn recipe is a quick and easy side dish. Cream cheese, milk, cream and butter make this the creamiest corn around!
Servings 8
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Ingredients
- 8 ounces cream cheese (cut into pieces)
- 1 cup whole milk
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 2 pounds frozen corn (not thawed)
- freshly ground pepper, to taste
Instructions
- Combine the cream cheese, milk, cream, butter, sugar, salt and corn in a 5 quart slow cooker.
- Stir everything together as best you can.
- Cover and cook on low for 4 hours, stirring occasionally.
- At about 3 hours it will come together, but it won't be completely thickened.
- Allow it to cook for the full 4 hours for the best results.
- Season with black pepper to taste.
Video
Notes
The sauce will thicken as it sits, so you may wish to add a little milk if you would like it to stay in the slow cooker past 4 hours.
Nutrition
Calories: 345kcal | Carbohydrates: 34g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 406mg | Potassium: 423mg | Fiber: 3g | Sugar: 6g | Vitamin A: 825IU | Vitamin C: 8.2mg | Calcium: 78mg | Iron: 0.9mg
Could you sub canned corn
This looks absolutely AMAZING! I’m going to give it a shot this week sometime and I think I’m more excited to smell it than taste it, lol.
This looks delicious! I haven’t had creamed corn in years, and this is the perfect way to get back into it. Plus, I love anything in the slowcooker 🙂
Can you cut the sugar or use stivia?
I made this recipe using sour cream and aged grated cheddar cheese instead of using heavy cream and cream cheese. When serving, I crumble corn flakes on top. I have also made this recipe with grated pepper jack cheese which adds a little heat to the recipe.