Crockpot Creamed Corn Recipe
Ultra rich and creamy corn made right in your crockpot! The perfect side dish for your holiday meals, a summer BBQ, or anytime you're in the mood for a luxurious side.
Servings: 10 Servings
Calories: 262kcal
Equipment
- Large Slow Cooker (4-Quart or Larger)
Ingredients
- 32 ounces frozen corn* (I like to use a yellow and white blend)
- 1 Tablespoon granulated sugar
- ¾ teaspoon salt
- ½ teaspoon pepper
- ½ Cup whole milk
- 8 ounce cream cheese, cut into cubes (low fat or regular cream cheese)
- ½ Cup salted butter, cut into cubes
Instructions
- Add the frozen corn to the basin the crockpot.
- Sprinkle the sugar, salt, and pepper over the corn and give it a stir to distribute.
- Pour the milk over the corn (trying to cover as much of the corn as possible, not concentrating it in one spot if possible).
- Distribute the cubes of butter and cream cheese over the top of the corn.
- Cover and cook on LOW for 3-4 hours.
- Stir the ingredients together, taste and adjust seasonings to your liking.
Notes
*See the 'Homemade Creamed Corn Variations' section within the blog post for detailed instructions on how to use canned corn or fresh corn if desired.
Additional variation ideas:
- Add mix-ins. Here you can have some fun! Stick with the simple spices and add a dash of garlic powder and/or onion powder. Make it spicy by adding a diced jalapeño (stem removed and de-seeded), a small can of diced green chilis (drained), and/or a little cayenne pepper, cumin, and paprika. Or make it extra decadent with some added bacon.
- Add garnishes. Top your creamed corn with chopped fresh chives, parsley, or green onions for a nice pop of color.
Nutrition
Calories: 262kcal | Carbohydrates: 24g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 328mg | Potassium: 319mg | Fiber: 3g | Sugar: 3g | Vitamin A: 612IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg
