Print
Slow Cooker Creamed Corn

Slow Cooker Creamed Corn

  • Prep Time: 5 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 mins
  • Yield: 8 servings 1x

Description

This classic slow cooker creamed corn recipe tastes deliciously rich and creamy, and it’s super-easy to make in the Crock-Pot (or on the stovetop).  See notes above for possible ingredient add-ins.


Scale

Ingredients

  • 4 (15-ounce) cans whole kernel corn, drained (or 2 pounds frozen whole-kernel corn, thawed and drained)
  • 1 (8-ounce) brick cream cheese, diced
  • 1/3 cup milk
  • 3 tablespoons butter, diced
  • optional: 1 tablespoon honey or sugar
  • fine sea salt and freshly-cracked black pepper, to taste

Instructions

  1. Combine ingredients. Combine corn, cream cheese, milk, butter, honey (if using), and a pinch of salt and pepper in the bowl of a small slow cooker.  Stir briefly to combine.
  2. Slow cook: Cover and cook on low for 2-3 hours*, until the cream cheese and butter are melted.  (I recommend checking the corn every 30-45 minutes or so to give it a stir and ensure that it does not accidentally burn.)
  3. Stir and season. Stir the mixture until combined.  Then taste and season with additional salt and pepper if needed.
  4. Serve.  Serve warm and enjoy!

Notes

*Cook Time: Slow cookers can vary significantly in terms of their heat levels.  So I always recommend keeping a close eye on creamy recipes, such as this one, to ensure that it does not accidentally scorch.