Wow, we were blown away with just how fantastic this slow cooker creamed corn was. Some of the credit goes to using the best sweet corn around, My Dad’s Sweet Corn. I put up a big batch of corn each summer for days just like today: cloudy, cold and dreary. The corn is creamy and sweet and smells, looks and tastes like summer.
Corn from cans can be used instead of fresh, just drain the cans before adding to the slow cooker. For a spicier version of slow cooker creamed corn, use only half a brick of cream cheese and add 1/2 cup of cubed pepper jack cheese instead. Or a bit of cayenne pepper, but not much. You don’t want to bury the tremendous sweetness of the corn.
Also try my southern creamed corn.
Slow Cooker Creamed Corn
- 6 cups sweet corn kernels 3 cans, drained, if using canned, or scraped from 8 ears if using fresh
- 1 cup whole milk
- 1 tablespoon sugar
- 1 8-ounce brick cream cheese, cubed
- Kosher salt and freshly ground black pepper
- 1 stick unsalted butter
- Place corn, milk, sugar and cream cheese into a slow cooker.
- Sprinkle with salt and pepper and cook on low for 5 hours, stirring occasionally.
- Add the stick of butter and cook another hour, stirring occasionally.
- Check seasoning and serve.