Slow Cooker Creamy Corn
Slow Cooker Cream Style Corn is a simple side dish, made with sweet corn in a creamy sauce. It's perfect for holidays and weeknight meals.
Servings: 8 servings
Ingredients
- 5.25 cups canned corn, drained 3 (15-ounce) cans; 5.25 cups frozen or fresh
- 3/4 cup milk
- 1/2 tablespoon sugar optional
- 1/2 teaspoon pepper
- 8 ounce cream cheese sliced
- 1/2 cup butter sliced
- 1 teaspoon salt
Instructions
- Place the corn, milk, black pepper and sugar in the slow cooker. Stir well. Top with thick slices of cream cheese and butter.
- Cook on high for 3 hours (or on low for 4-5 hours). If possible, stir the ingredients after about 2 hours. Otherwise, stir well at the end and then cover and cook for 15 more minutes.
- Season with salt to taste and add more pepper if desired.
Notes
- This creamy corn is perfect for holidays and large gatherings because it frees up the stove and oven. It will also stay warm so timing isn't as crucial.
- Storage: Leftovers should be placed in an airtight container and refrigerated. They will stay fresh about 3-4 days.
- Reheating: Reheat on the stovetop in a small saucepan, or in the microwave at 30 second intervals.
- Easily double the recipe if you have a larger (6-7 quart) slow cooker. Or, cut the recipe in half if you only need a small batch.
- Make ahead up to 2 days. Refrigerate, tightly sealed, and reheat in the crock pot on low, stirring often.
Nutrition
Calories: 290kcal | Carbohydrates: 19g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 700mg | Potassium: 219mg | Fiber: 2g | Sugar: 8g | Vitamin A: 821IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 0.3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
