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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.
A Few Thoughts
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
Equipment
Ingredients
- 6 cups corn kernels 3 cans, drained, if using canned, or scraped from 8 ears if using fresh
- 1 cup whole milk
- 1 tablespoon sugar
- 8 ounces cream cheese cubed
- Kosher salt
- ground black pepper
- 1 stick unsalted butter
Instructions
- 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.
Nutrition
Nutritional values are approximate.
