Description
A creamy, comforting slow cooker creamed corn recipe that blends sweet corn with cream cheese, butter, and milk for a rich and flavorful side dish. Perfect for a hassle-free preparation, it’s cooked slowly to develop depth and a smooth texture, ideal for family dinners or holiday meals.
Ingredients
Scale
Ingredients
- 3 cans (15 ounces each) whole kernel corn, drained
- 1 cup milk
- 1 Tablespoon granulated sugar
- 6 ounces cream cheese, cubed
- 1/4 cup salted butter
- Salt and pepper, to taste
Instructions
- Prepare the Slow Cooker: Spray the inside of the slow cooker with cooking spray to prevent sticking and ensure easy cleanup.
- Add the Ingredients: Pour the drained whole kernel corn, milk, granulated sugar, cubed cream cheese, and salted butter into the slow cooker, spreading ingredients evenly.
- Cook: Cover the slow cooker with the lid and set it to cook on low heat for 3 hours, allowing the ingredients to meld and the cream cheese and butter to melt smoothly.
- Finish and Season: Remove the lid and stir well to combine all ingredients into a creamy mixture. Season with salt and pepper according to your taste preference.
- Serve: Serve the creamed corn warm as a delicious side dish to complement your meal.
Notes
- You can substitute the milk with half-and-half or heavy cream for an even creamier texture.
- If you prefer a thicker consistency, cook for an additional 30 minutes with the lid off to reduce excess liquid.
- For a lower-fat option, use reduced-fat cream cheese and low-fat milk.
- This dish reheats well in the microwave or on the stovetop over low heat with occasional stirring.
