Easy Crock Pot Creamed Corn (Print version)
Creamy slow cooker corn made with frozen corn, cream cheese, butter, and milk for a cozy hands-off side dish.
# Ingredients:
For the creamed corn
01 -
2 lb (900 g) frozen sweet corn kernels
02 -
1 cup (240 ml) whole milk
03 -
1 tablespoon granulated sugar
04 -
1 teaspoon kosher salt
05 -
1/2 teaspoon freshly ground black pepper
06 -
8 oz (225 g) full-fat cream cheese, cut into cubes
07 -
4 tablespoons (56 g) unsalted butter, cut into pieces
For serving
08 -
2 tablespoons chopped fresh chives or green onions
09 -
Extra black pepper, to taste
# Instructions:
01 -
Add the frozen corn, milk, sugar, salt, and black pepper to a 4-quart slow cooker. Stir to combine.
02 -
Scatter the cubed cream cheese and butter evenly over the corn. Do not worry if they are not fully mixed in yet.
03 -
Cover and cook on high for 2-3 hours or on low for 4-5 hours, until the corn is hot and the dairy has softened. Stir once halfway through if possible.
04 -
Stir well until the cream cheese and butter melt into a smooth sauce. If it looks thin, let it rest on warm uncovered for 10 minutes.
05 -
Taste and adjust with more salt or pepper. Sprinkle with chives and serve warm from the slow cooker or a serving bowl.
# Good to know:
01 -
Use frozen corn straight from the freezer.
02 -
The finished corn can hold on warm for 1-2 hours with occasional stirring.
03 -
Add a splash of milk when reheating leftovers.