Slow Cooker Creamed Corn
I made this for the first time last Thanksgiving, and it’s been a requested side dish ever since. Cream corn is one of those special sides that pretty indulgent for everyday meals, but it seems to go perfectly with any holiday meal, even in the summer. The best part about this one is that there’s barely any work involved. Plus with only a handful of ingredients, you may even have everything you need in your fridge and pantry right now.
If making it in the slow cooker isn’t easy enough, you can even prep it the night before (or 2 nights before!), and just turn it on the morning of. If you do it this way, you don’t need to let the butter and cream cheese come to room temperature. Instead, diced them up into small cubes, and toss together with the corn before you put it in the fridge ahead of time.
I used multi colored kernels for this to make it more colorful, and I used reduce fat cream cheese, but you can modify this as you like.
Total Time: 4 hours (Hands-On Time: 10 minutes)
Difficulty Level: Easy
2 ½ pounds frozen corn kernels
1 cup half and half or heavy cream
1 8 ounce block of cream cheese, at room temperature
½ cup freshly grated parmesan cheese
6 tablespoons of butter, at room temperature
1 tablespoon sugar
Salt and pepper, to taste
Smoked paprika, for garnish (optional)
Freshly cut chives, for garnish (optional)
- In a 6 quart slow cooker, stir together the corn, half and half (or cream), cream cheese, parmesan cheese, butter, and sugar.
- Cook on low for 4 hours. Taste, and season with salt and pepper.
- Garnish with paprika and chives. Serve hot.
(recipe from 12 Tomatoes)