Crock Pot Creamed Corn
Rich, creamy Crock Pot Creamed Corn, with a hint of sweetness, might be the ultimate side dish. It's easy to make since the slow cooker does all the work! Free up your stove top or oven space during the holidays or busy weeknights with the Crock Pot.
Servings: 8
Calories: 221kcal
Equipment
Ingredients
- 1 bag (16 oz) frozen yellow corn
- 1 bag (16 oz) frozen white corn
- ½ cup (1 stick) butter, cubed
- 8 oz cream cheese, cubed
- 1 tablespoon sugar
- ½ cup milk or half & half
- ½ cup water
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
- Place corn in crock pot. Add milk, water, salt and pepper. Mix together
- Add butter and cream cheese cubes to top of corn. Cover with lid and cook on high for 4 hours or low for 6 hours. When done, stir well to incorporate all ingredients. Taste and adjust seasoning.
Video
Notes
- Leftovers: Store any leftover corn in an airtight container in the fridge for up to four days. Reheat in the microwave or on the stove top.
- This recipe is easy to double. The key is to use a crock pot that is large enough to hold all the ingredients. I use an 8-quart slow cooker, double the recipe, cook per the directions, and it turns out perfectly.
Nutrition
Calories: 221kcal | Carbohydrates: 4g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 772mg | Potassium: 68mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 777IU | Vitamin C: 0.02mg | Calcium: 52mg | Iron: 0.1mg