Slow Cooker Creamed Corn

Delicious Creamed Corn is so easy in the slow cooker. Only a few minutes to to assemble and 4 hours to cook. Butter and cream cheese gives perfect flavor!

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings (total yield: 11 cups)

Calories 138kcal

Author Toni Dash

Equipment

6 quart slow cooker

Ingredients

4 15-ounce cans or packages canned corn or frozen corn canned corn should be drained
½ cup heavy cream
3 tablespoons granulated sugar
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 8-ounce package cream cheese cut into 1-inch chunks
⅓ cup unsalted butter sliced into large pieces
2 tablespoons chopped chives fresh or dried
Salt and Pepper to taste before serving

Instructions

Place the corn into the bottom of the slow cooker.
Pour the heavy cream over the corn and add the sugar, salt and pepper; mix well. See notes below if using frozen corn.
Add the butter and the cream cheese across the top of the corn mixture.
Cook the corn on high for 2 hours or low for 3-4 hours, stirring occasionally. Once the corn is finished cooking, garnish with chives and serve warm.

Notes

Note on using Frozen Corn

If using frozen corn when pouring the cream over the corn it will freeze. Stir and start cooking. Stir a few times during cooking. It will take a few hours before the corn fully thaws to allow full mixing in with the other ingredients. This is normal.

Note if using home frozen corn

If you have excess liquid from using home frozen corn, remove the lid for the last 30 mins of cooking to thicken. We have not experienced any excess liquid when using store bought frozen corn.

To Thicken the Creamed Corn

Add 5 tablespoons cornstarch to the same amount of water, cream or a mixture. Whisk to create a slurry. Add to the recipe to thicken the liquid as it cooks and cools after.
Blend some of the corn when cooked with an immersion blender. Or remove some, blend in a traditional blender and add it back. Stir to mix fully.

Nutrition