Why Make This Recipe?
This Crockpot Creamed Corn with Cream Cheese is a wonderfully simple and delicious dish. It is easy to prepare, letting your slow cooker do all the hard work. The recipe gives you an incredibly creamy texture, making your plain creamed corn even better. This dish is perfect for family dinners, potlucks, or holiday meals. You only need a few simple ingredients to get a rich, savory taste. It also pairs well with many main courses, from roasted chicken to BBQ ribs.
How to Make Crockpot Creamed Corn with Cream Cheese
Making this comforting side dish is very easy. Just follow these steps for perfect results every time.
Ingredients of Crockpot Creamed Corn with Cream Cheese
- Frozen whole kernel corn
- Cream cheese, softened
- Unsalted butter
- Granulated sugar
- Salt
- Black pepper
- Milk or heavy cream
Directions of Crockpot Creamed Corn with Cream Cheese
Step 1: Prep Your Crockpot
Lightly grease the inside of your slow cooker with butter or non-stick spray.
Step 2: Combine the Creamy Base
In a large bowl, whisk together the softened cream cheese, melted butter, sugar, salt, and pepper until smooth. Gradually whisk in the milk or heavy cream until fully mixed and smooth.
Step 3: Add the Corn
Pour the frozen corn into the cream cheese mixture. Stir gently to make sure all the corn kernels are coated.
Step 4: Slow Cook to Perfection
Transfer the mixture to your prepared slow cooker. Cover and cook on LOW for 2-3 hours, or on HIGH for 1-1.5 hours. Stir occasionally during the last hour of cooking to prevent sticking and make sure it is creamy throughout. The creamed corn is ready when it is hot, bubbly, and thick.
Step 5: Serve and Enjoy!
Give it one last stir before serving. You can garnish with fresh chives or parsley if you like.
How to Serve Crockpot Creamed Corn with Cream Cheese
This creamed corn is delicious on its own, but here are some ways to make it even more special.
Perfect Pairings
- Classic Comfort: Serve with roasted chicken, turkey, or pork loin.
- BBQ Bliss: Enjoy with ribs, pulled pork, or brisket.
- Holiday Feasts: A great side for Thanksgiving or Christmas dinner.
- Weeknight Winner: Pairs well with meatloaf or a simple grilled steak.
How to Store Crockpot Creamed Corn with Cream Cheese
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave. Add a splash of milk or cream if it seems too thick. You can also freeze it in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently.
Tips to Make Crockpot Creamed Corn with Cream Cheese
- Do Not Thaw the Corn: Using frozen corn directly creates steam in the slow cooker, which helps make it creamy.
- Soften Cream Cheese: Make sure your cream cheese is at room temperature for a smooth base without lumps.
- Stir Occasionally: Stir a few times during cooking to prevent sticking and ensure even creaminess.
- Adjust Seasoning: Always taste and adjust salt and pepper before serving. A little extra sugar can balance the savory if needed.
- Do Not Overcook: Overcooking can make the corn mushy. Watch it carefully!
Variation
Delicious Variations
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the cream cheese mixture.
- Cheesy Upgrade: Stir in 1/2 cup of shredded cheddar or Monterey Jack cheese during the last 30 minutes of cooking.
- Smoky Flavor: Add a teaspoon of smoked paprika or a few pieces of cooked, crumbled turkey meat.
- Herbaceous Touch: Fresh thyme or rosemary can add a lovely smell and taste.
FAQs
Can I use fresh corn for Crockpot Creamed Corn with Cream Cheese?
Yes, you can! If using fresh corn, you will need about 4-5 cups of kernels from 6-8 ears of corn. You might need to cook it for a bit less time. You can slightly cook the corn on the stove first if you want, but it will cook fully in the slow cooker.
How long does Crockpot Creamed Corn with Cream Cheese last in the refrigerator?
Leftovers stay good in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove or in the microwave. Add a splash of milk or cream if it is too thick.
What kind of cream cheese is best for this Crockpot Creamed Corn recipe?
Full-fat block cream cheese is best for the richest and creamiest results. Whipped or reduced-fat options can work, but they might make it a bit thinner.
Ultimate Slow Cooker Creamy Corn Delight
Equipment
- Slow Cooker
- Large Bowl
- Whisk
Ingredients
Main Ingredients
- 4 cups frozen whole kernel corn
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk or heavy cream
- Fresh chives or parsley for garnish
- cayenne pepper for a spicy kick
- 1/2 cup shredded cheddar cheese for a cheesy upgrade
Instructions
Instructions
- Lightly grease the inside of your slow cooker with butter or non-stick spray to prevent sticking.
- In a large bowl, whisk together the softened cream cheese, melted butter, sugar, salt, and pepper until the mixture is smooth.
- Gradually whisk in the milk or heavy cream until it is fully incorporated and the mixture is smooth.
- Add the frozen corn to the cream cheese mixture and stir gently to ensure all kernels are thoroughly coated.
- Optionally, stir in a pinch of cayenne pepper for spice or 1/2 cup shredded cheddar cheese for a cheesy variation.
- Transfer the entire mixture into your prepared slow cooker.
- Cover and cook on LOW for 2-3 hours, or on HIGH for 1-1.5 hours, until hot and bubbly.
- During the last hour of cooking, stir occasionally to ensure even creaminess and prevent any sticking.
- The creamed corn is ready when it reaches a hot, bubbly, and thick consistency.
- Give the mixture a final stir before serving, and garnish with fresh chives or parsley if desired.