Slow Cooker Creamed Corn
This slow cooker creamed corn is an easy and delicious side dish.
Ingredients
- 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
Instructions
- 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.
Notes
- 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
Serving: 0.17of recipe, Calories: 424kcal, Carbohydrates: 22.4g, Protein: 6.1g, Fat: 36.5g, Saturated Fat: 22.1g, Sodium: 333.3mg, Fiber: 2g, Sugar: 7.8g, NET CARBS: 20
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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