- Cans whole kernel corn 3 15.25-ounce, drained
- Milk 1 cup • 49 kcal
- Sugar 1 tbsp • 470 kcal
- Pepper 1/4 tsp
- Cream Cheese 8 ounces, cubed
- Butter 1/2 cup, cubed • 717 kcal
With its slightly sweet taste and decadently creamy, rich texture, slow cooker creamed corn is a fantastic side dish to serve with your favorite homecooked meals. It's perfect for barbecues and picnics during the summer when corn is in season but is simple and delicious enough to be worth making all year round. This easy slow cooker creamed corn recipe is a simple variation of the basic creamed corn recipe. The main difference? It's cooked to perfection in a slow cooker which means less work for you! This slow cooker creamed corn recipe only calls for 6 ingredients, including kitchen staples liked canned corn, butter, and creamed cheese so it's ideal when you want to make a simple yet hearty side dish that's packed with flavor.
What is Creamed Corn?
Creamed corn is a tasty creamed veggie dish that is made by cooking corn kernels with milk, cream, or cream cheese. It's a rich, almost soup-like dish and is an easy recipe you can make with either fresh or canned corn.
Tips for the Best Creamed Corn
Jazz up your creamed corn by adding chopped bacon or pancetta, parmesan, or cheddar cheese, or spice it up with some cayenne pepper and paprika.
Add a little cornstarch to the mixture if your creamed corn isn't thickening properly.
If you don't want to use cream cheese, heavy cream will work just as well.
Canned corn is the most convenient for making slow cooker creamed corn, but you can use fresh corn if you prefer.
Garnish your creamed corn with some chopped spring onions or chives.
What to Serve with Creamed Corn
Creamed corn is a great side dish to serve with a huge variety of main meals. Enjoy it with steaks, roast chicken, broiled fish, fried chicken, and gravy, or portobello burgers. It's a classic with barbecue and most American cuisine.
How to Store Slow Cooker Creamed Corn
Transfer your creamed corn to an airtight container and keep it in the fridge for up to 3 days. Because of the dairy in this recipe, freezing isn't recommended.
Pour the corn into the slow cooker. Mix in milk, sugar, and pepper. Add in butter and cream cheese. Cover and cook for 2 to 3 hours on high.
Remove the lid and stir until the ingredients are well-combined. Cook for 15 more minutes on high, then serve.
Don't stir the butter and cream cheese when adding it to the corn mixture.