Description
A rich and comforting slow cooker creamed corn made with fresh corn kernels, cream, and butter. This easy hands-off side dish delivers a naturally sweet and creamy texture, perfect for family meals or gatherings.
Ingredients
- 6 cups fresh corn kernels (about 8 ears of corn)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup unsalted butter, cut into small pieces
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 ounces cream cheese, cubed
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Cut the kernels off the fresh corn and place them into the slow cooker.
- Add heavy cream, milk, butter, sugar, salt, and black pepper. Stir gently to combine.
- Cover and cook on low for about 4 hours or on high for about 2 hours, stirring occasionally if possible.
- About 20 minutes before cooking is done, mix cornstarch and water in a small bowl to create a slurry.
- Stir the slurry and cubed cream cheese into the slow cooker.
- Continue cooking until the mixture thickens and becomes creamy.
- Stir well before serving and serve warm.
Notes
- Frozen corn can be used if fresh is unavailable; thaw and drain before use.
- Canned corn can also work but should be well drained.
- Add shredded cheddar cheese for a richer flavor.
- Mix in cooked bacon or smoked paprika for a savory twist.
- If the mixture becomes too thick, add a splash of milk or cream when reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 9g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
