This slow cooker creamed corn is an easy and delicious side dish.
Thanksgiving is just a few short days away. Can you believe it? I don’t know where November went. As I plan my Thanksgiving menu this year, I’m trying to learn to let go and not try to do everything myself. For example, I’m planning on ordering pies rather than staying up all night baking them. This creamed corn is another good example. It takes longer to make than if you were to make it on the stove, but what is really great is that you don’t have to keep watching over it.
You throw your ingredients into the pot and then you can go off and work on other dishes while it is cooking. Also, creamed corn tends to curdle when it gets cold. You can keep this dish warm in your slow cooker until dinner is ready, which prevents it from looking unappetizing.
I love creamed corn. Honestly, I think I could eat this entire batch by myself. I first had non-canned cream corn at Lawry’s many years ago. I was so enamored with the dish that I would rather have had a whole plate of creamed corn rather than my prime rib. There’s is just something so delicious about plump corn kernels simmered in a sweet cream sauce. While I’ve never been quite able to replicate the corn at Lawry’s, this is still a pretty delicious version and it’s going on my Thanksgiving menu.
Slow Cooker Creamed Corn
- 3 (15-oz) cans unsalted whole kernel corn drained (see note)
- 1/2 cup low fat milk
- 1/2 cup heavy cream (see note)
- 1 tbsp sugar
- 1/4 tsp ground pepper
- 1/2 tsp table salt
- 8 oz cream cheese cubed, (see note)
- 1/2 cup butter sliced
- Add corn to your slow cooker. Stir in the milk, heavy cream, sugar, pepper and salt. Place cream cheese cubes and slices of butter on surface. Seal lid shut and cook on high for 1 1/2 hours.
- After 1 1/2 hours, stir corn around a few times, so that butter and cream cheese completely melt into the sauce. Cook for an additional 30 minutes. Sauce should now be thickened but may look slightly curdled. Stir again a few times and cook another 15-30 minutes. Garnish with fresh chopped parsley if desired.
- You can also use frozen corn.
- You don't have to use heavy cream but it does make it richer. You can just do one full cup of milk instead.
- Don't leave out the cream cheese as it is the key to thickening the sauce.
- Recipe slightly adapted from Damn Delicious
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.