Description
A simple and delicious way to make creamy, rich creamed corn using a slow cooker, perfect for potlucks or holiday meals.
Ingredients
- 4 (15 ounce) cans whole kernel corn, drained
- 1 (8 ounce) package cream cheese, softened and cubed
- 1/2 cup (1 stick) unsalted butter, cubed
- 1/4 cup granulated sugar
- 1/4 cup heavy cream or half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine all ingredients (drained corn, cream cheese cubes, butter cubes, sugar, heavy cream, salt, and pepper) in a 6-quart or larger slow cooker.
- Stir gently to combine everything, making sure the cream cheese and butter are somewhat distributed.
- Cover and cook on low for 2-3 hours, or on high for 1-1.5 hours, stirring occasionally (about every 30-45 minutes) to ensure even melting and to prevent sticking.
- The creamed corn is ready when the cream cheese and butter are completely melted, the mixture is creamy and hot, and the flavors have melded.
- Stir well before serving. Serve hot.
Notes
- For a smoother texture, you can mash some of the corn against the side of the slow cooker during the last 30 minutes of cooking.
- If the mixture seems too thick upon serving, add a splash more heavy cream or half-and-half until desired consistency is reached.