Slow Cooker Creamed Corn
Slow Cooker Creamed Corn features sweet corn simmered in the crock pot for hours with cream cheese and butter for a creamy side dish everyone will love!
Servings: 16
Calories: 153kcal
Equipment
Ingredients
- 32 ounces frozen corn kernels
- 1 ½ - 2 tablespoons sugar
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
- ⅓ cup heavy cream
- 8 ounces cream cheese cut into cubes
- ¼ cup butter
Instructions
- Combine all ingredients in the crock pot, placing the butter and cream cheese on top of the corn.32 ounces frozen corn kernels, 1 ½ - 2 tablespoons sugar, ½ teaspoon black pepper, ¼ teaspoon kosher salt, 8 ounces cream cheese, ¼ cup butter, ⅓ cup heavy cream
- Cover the crockpot and cook the corn on low for 4 hours
- Stir the corn mixture once or twice while it cooks to help mix the cream cheese into the corn.
- After 4 hours, stir well once more to make sure the cream cheese has completely melted into the corn to form the cream sauce.
- Serve immediately or keep the creamed corn in the crockpot on low or warm for another hour or two. Enjoy!
Notes
Note: If your crockpot runs hot, you might see some crispy corn bits on the sides of the crockpot. Four hours won't be long enough to burn the whole dish, but if you are planning on letting it sit for a while (during a meal or potluck) reduce the heat to the warm setting.
This recipe can easily be doubled or tripled for a crowd.
Creamed Corn with Cheddar, Bacon & Ranch
Leave out the sugar, then add:- 1 ½ cups of shredded cheddar cheese
- 1 packet of ranch dressing mix
- top with ½ cup cooked bacon that is diced up or crumbled.
Nutrition
Serving: 0.25g | Calories: 153kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 108mg | Potassium: 192mg | Fiber: 2g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 0.4mg
