Sweet creamed corn is an easy holiday side dish for Thanksgiving, Christmas, or Easter. This hands-off recipe lets you dump everything into the slowcooker and focus your attention on prepping the rest of your meal. The smooth cream cheese and butter sauce clings to the whole corn kernels giving it the perfect texture.
PREP TIME 5 minutesminutes
COOK TIME 4 hourshours
TOTAL TIME 4 hourshours5 minutesminutes
YIELD 12servings
Ingredients
1(32 oz) bag of frozen corn
1/3cupheavy cream
2tbspsugar
1/2tspblack pepper
Just a pinch of kosher salt
1(8 oz) brick cream cheesecut into cubes
4tbspbuttercut into cubes
Instructions
Add the frozen corn to the bowl of a 6 qt slowcooker.
Stir in the heavy cream, sugar, and salt and pepper. Sprinkle the cream cheese and butter cubes over the top.
Cover and cook the mixture on LOW for 4 hours or until the sauce has gotten nice and smooth. You'll want to stir it about once an hour to help the cream cheese melt completely.
Recipe Notes
Variations:
Hot Honey Creamed Corn: Use Mike's Hot Honey instead of the sugar for sweetness and a little kick.Jalapeño Creamed Corn: Add minced fresh jalapeño or even a can of diced green chiles to the Crockpot. This will give your creamed corn a big kick.Corn with Fresh Chives: Chop up a bunch of fresh chives and sprinkle it over the corn after it is finished cooking.Thick Creamed Corn: If you prefer your corn to be thicker with fewer whole corn kernels, you could use an immersion blender to chop up the corn a bit for a thicker texture.