INTRODUCTION
Creamed Corn in a Slow Cooker is a warm, soft side dish that feels like home. This dish blends sweet corn with cream and butter. It cooks slowly so the flavors mix well and the texture turns smooth. You only need a few simple steps and a crockpot. The slow cooker does most of the work while you do other things. If you like easy slow cooker sides, try this creamy slow cooker beef pasta for a hearty main that pairs well with creamed corn.
This recipe makes a rich, comforting dish that works for weeknights and holidays. It uses frozen corn, so you do not need fresh corn in season. You can trust the slow cooker to melt the cream cheese and blend the milk and butter with the corn. The result is a dish that is creamy, slightly sweet, and very simple to serve.
WHY YOU WILL LOVE THIS RECIPE
You will love this creamed corn because it is fuss-free. The slow cooker cooks the corn evenly without stirring much. The cream cheese and heavy cream make the mix thick and smooth. The butter and sugar balance the corn’s natural sweetness. You can make it ahead and warm it when you need it.
This recipe is also flexible. You can keep it plain or add pepper or herbs. It works as a side for roasted meat, grilled chicken, or vegetarian mains. For another warm comfort dish with simple steps, see this slow cooker American goulash. Both dishes fit well into a slow, easy dinner plan.
HOW TO MAKE Creamed Corn in a Slow Cooker
The method is simple. Add the ingredients to the slow cooker in the order listed. Stir them once so the cream cheese breaks into pieces. Cover and set the crockpot to Low. The long, slow heat lets the cream cheese melt and the flavors join. Near the end of cooking, stir and check for seasoning. Keep it warm on Low until you serve.
You can also adjust time if your slow cooker runs hot. If your crockpot cooks faster, check at 3 hours. If it seems thick enough and well blended, you can stop the heat. For the best creamy texture, cook the full 4 hours on Low. The slow heat keeps the corn tender and the mix silky.
EQUIPMENT NEEDED
- Slow cooker (crockpot) with a Low setting
- Measuring cups and spoons
- A butter knife to cut the cream cheese into pieces
- A rubber spatula or wooden spoon for stirring
- A serving bowl or a crock for holding the finished corn
You do not need a blender or extra pans. The slow cooker is the main tool. A good lid keeps moisture in and helps the dairy melt smoothly. If you have a slow cooker liner, it can make cleanup easier.
Ingredients You’ll Need :
- 8 ounces cream cheese, cut into pieces
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup unsalted butter (4 tablespoons)
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 32 ounces frozen corn
- black pepper, optional
STEP-BY-STEP INSTRUCTIONS :
Add ingredients to your crockpot in the order listed. Stir to combine. Cover and cook on Low for 4 hours. At about 3 hours, everything will come together. Continue to cook for the full 4 hours for the best results. Stir to combine and if desired, add black pepper to taste. Serve and enjoy.
HOW TO SERVE Creamed Corn in a Slow Cooker
Serve the creamed corn hot and fresh from the slow cooker. Spoon it into a warm bowl and add a dash of black pepper if you like a hint of spice. It goes well with roast chicken, ham, meatloaf, or grilled pork. For a full plate idea, try serving the corn with a main and a simple green salad. You can also place it beside rice or mashed potatoes to soak up the sauce.
If you want a heartier meal, serve the corn with a simple protein. You can pair it with beef noodles or a stew. For a matching slow cooker main, place this slow cooker beef ramen noodles on the same menu for a filling combination. The mild corn flavor balances many savory mains.
STORAGE & FREEZING : Creamed Corn in a Slow Cooker
Cool the creamed corn to room temperature before storing. Transfer it to an airtight container. You can keep it in the fridge for 3 to 4 days. Reheat gently on the stove or in a pot over low heat. Stir often to prevent sticking and to keep the texture smooth. Add a splash of milk if it thickens too much while reheating.
To freeze, place cooled corn in a freezer-safe container or bag. Leave some space for expansion. Freeze for up to 2 months. Thaw in the fridge overnight before reheating. The texture may change slightly after freezing, so stir well during reheating and add a bit of cream or milk to restore creaminess.
SERVING SUGGESTIONS
- Spoon the creamed corn over baked potatoes for a rich side.
- Serve it beside roasted pork and steamed greens.
- Add a scoop to a plate with grilled chicken and cole slaw.
- Place it next to biscuits and a simple soup for a cozy meal.
- Use the corn as a topping for warm polenta or grits to make a hearty base.
This dish also fits well on a holiday table. It pairs with roast turkey, ham, and green beans. Offer pepper and a small bowl of chopped herbs so guests can customize their portion.
VARIATIONS
- Bacon and Onion: Cook bacon and dice it. Stir cooked bacon and a bit of sautéed onion into the corn just before serving.
- Cheesy Corn: Add 1/2 to 1 cup of shredded cheddar in the last 10 minutes of cooking. Stir until melted.
- Spicy Corn: Mix in a small chopped jalapeño or a teaspoon of smoked paprika for a warmer flavor.
- Herb Corn: Stir in a tablespoon of chopped fresh parsley or chives after cooking for a fresh touch.
- Lighter Version: Use half-and-half instead of heavy cream and low-fat cream cheese if you want fewer calories. The texture will be slightly less rich but still tasty.
Try small changes one at a time to keep the texture creamy. If you add ingredients that release water, reduce the milk a little to keep the balance.
FAQs
Q: Can I use fresh corn instead of frozen corn?
A: Yes. If you have fresh corn, cut it from the cob and use the same amount by weight. Fresh corn may add a little more liquid, so check thickness near the end of cook time.
Q: Can I make this on High instead of Low?
A: You can, but the texture may change. High will cook faster and can make the dairy separate slightly. If you use High, check at 2 hours and stir well.
Q: Is it safe to leave dairy in the slow cooker for 4 hours?
A: Yes. The slow cooker reaches a safe temperature to cook dairy over that time. Stir at the end and serve right away or keep on Low to hold.
Q: Can I add salt-free or lower-sodium options?
A: Yes. Use unsalted butter and reduce the kosher salt to taste. You can always add more salt after cooking.
Q: How do I reheat leftovers without losing creaminess?
A: Reheat slowly on low heat on the stove or in a slow cooker. Add a splash of milk or cream if it looks too thick. Stir often to keep it smooth.
Q: Can I double the recipe for a crowd?
A: Yes. Use a larger slow cooker and extend cooking time slightly if it is very full. Stir at the 3 hour mark to check texture.
MAKE-AHEAD TIPS FOR Creamed Corn in a Slow Cooker
You can make this dish a day ahead. Finish it, cool it, and store it in the fridge. Warm it slowly in a pot on the stove or in the slow cooker on Low. Add a little milk if needed. If you plan to serve it at a party, keep it on Low in the slow cooker to hold at the right temperature for a few hours.
If you need to prep things in advance, cut the cream cheese into pieces and measure the dry items the night before. Keep them covered in the fridge and add them to the slow cooker when you are ready to start. This saves time on the day you serve the dish.
Creamed Corn
Ingredients
Method
- Add ingredients to your crockpot in the order listed. Stir to combine.
- Cover and cook on Low for 4 hours.
- At about 3 hours, everything will come together. Continue to cook for the full 4 hours for the best results.
- Stir to combine and if desired, add black pepper to taste.
- Serve and enjoy.