Crockpot Creamed Corn

Crockpot Creamed Corn

Why Make Crockpot Creamed Corn?
Traditionally, creamed corn is simmered on the stove top for anywhere from 15 minutes to 45 minutes, until every kernel of corn is plump with cream and coated with sauce. Yum. Doing this simmering step in the slow cooker frees up your stove and also gives the corn some extra time to soak in that buttery bath. I also like that I can put the Crockpot on its “warm” setting and keep the side dish nicely hot on a buffet table. Since the sauce tends to get thick and a bit gummy as it cools, this guarantees creamed corn perfection for the first person in line all the way to the last.

The Secret Ingredient Is Cream Cheese!
On the stove top, the milk or cream used to cook the corn gets a chance to slowly reduce into a thickened sauce. In the Crockpot, with its closed environment (read: no evaporation) and the long cooking time, getting the sauce to thicken properly can be tricky. And so we bring in cream cheese for some extra help to make sure the sauce gets creamy and thick!

Crockpot Creamed Corn

Ingredients

  • 2 pounds frozen corn kernels, 4 15.5 cans corn kernels (drained), or kernels from 5 to 6 ears of fresh sweet corn
  • 1 tablespoon sugar, optional
  • 1 teaspoon salt, plus more to taste
  • 1 cup milk, whole or 2%
  • 4 tablespoons (1/2 stick) unsalted butter
  • 8 ounces cream cheese
  • Black pepper, to taste

Directions

  1. Combine the corn, sugar, and salt in the slow cooker.
  2. Pour the milk over the top of the corn.
  3. Cut the butter and cream cheese into small pieces, then scatter them over the surface of the corn. Do not mix them in.
  4. Cover and cook on high for 2 to 3 hours, or on low for 4 to 6 hours.
  5. If you’re around while this is cooking, stir the corn once during the second half of cooking. This will prevent a crust from forming around the edge and fold the partially melted cream cheese and butter into the corn.
  6. This helps prevent a crust from forming around the edge, but it’s not strictly necessary.
  7. Stir the corn thoroughly at the end of cooking.
  8. When you first stir the corn, the cream cheese, milk, and butter might look fairly thin and a bit curdled.
  9. Continue to gently stir until they come together into a creamy sauce.
  10. Taste the creamed corn and add additional salt or sugar, as well as fresh black pepper, to taste.
  11. Serve and ENJOY!!!

Let’s thank Th3 Ladies for this delicious Crockpot Creamed Corn recipe.

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