Crock-Pot Creamed Corn has the beautiful sweetness of fresh or frozen sweet corn and a creamy delicious cream cheese sauce, that makes it “not your grandma’s creamed corn”. Grandma will definitely approve, though, because this scrumptious side dish delivers on family-dinner-style flavor and only takes minutes to prepare from scratch. Load the slow cooker and let IT do the work while you get busy with your day.
I break out my Crock-Pot at least once a week, and usually, more often. When the holidays or other celebrations roll around, it is DEFINITELY more often. There are so many dishes to prepare and only so much oven and stove-top space. Side dishes that can be prepared in a Crock-Pot are real game changers. If they happen to be as delicious as this Crock-Pot Creamed Corn, you may decide to just leave that *slow cooker on the counter 24/7.
How to Make Easy Crock-Pot Creamed Corn
Fresh or frozen sweet corn, cream cheese, milk, cream, sugar and butter are the only ingredients required to make a delicious batch of Crock-Pot Creamed Corn. Put everything in the base of your Crock-Pot. Give it a quick stir if you are able. (P.S. The minute you pour the milk and cream over that frozen corn, it’s going to become a solid mass of unstirrable, corn brick. It’s all good. Just cook the brick. lol Trust me.) Put the lid on the slow cooker and set on low for 4 hours. YESSSSSSS!! That’s it! You’re gonna be a creamed corn rock-star!
This recipe is everything creamy, delectably-cheesy, sweet corn dreams are made of. It’s so good and it’s so simple. The only time you will invest is the one to two minutes to get it into the *crock-pot. Best. Recipe. Ever.
Enjoy, my friend!Print
- 2 lbs (32 oz) frozen corn (don’t thaw) or fresh corn, if you have some
- 8 oz block cream cheese
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup butter
- 3 tablespoons sugar
- 1 teaspoon salt
- black pepper, to taste
- Add all the ingredients into the base of your crock-pot.
- Use a wooden spoon to roughly “combine” everything. Once the milk and cream hit the frozen corn, it will become a solid mass, but don’t worry. It doesn’t need to be a thorough mix job. It’s going to look like frozen chunks of ingredients, in the beginning. Nothing will be evenly distributed.
- Put the cover on your slow cooker and cook on low for 4 hours.
- By the end of three hours, the creamed corn ingredients will have all started to meld and come together. The sauce will still be too loose at this point though. Give it a little stir if you like, but wait the full four hours before turning off the crock-pot.
- It’s important to let the creamed corn continue to cook for the full 4 hours. That last hour is when the sauce begins to thicken and become creamy and delicious.
- Category: Side Dish, Vegetable
- Cuisine: American