Growing up my mom always pushed us to eat more vegetables. Peas, Carrots, Tomatoes, Wax Beans, etc. While I was fine with peas, I wanted nothing to do with the other veggies. Except for Cream Corn. I love cream corn. Especially when served with mash potatoes. So I just had to perfect this Slow Cooked Cream Corn recipe.
If you are like me, and like cream corn, you probably take the easy way out and get your cream corn from a can. Well here is a super easy recipe for you to try and all you need are a few simple ingredients and a slow cooker.
💭 Recipe Tip
While you can pretty much use any brand of cream cheese, I highly recommend you use Philadelphia brand cream cheese. You will taste the difference.
Try to resist as much as possible the temptation to open the lid while it's cooking as the slow cooker loses heat. By just opening the lid to stir the contents can make the internal temperature drop by 10°F to 15°F.
This cream corn is so good you will never go back to a can. For another great veggie side dish, check out my Honey Garlic Roasted Carrots or my Baked Asparagus with Parmesan recipe. Delish!
Looking for a different kind of Side Dish? Then make sure you check out my great selection of Side Dish Recipes. My Grilled Corn on the cob with Tajin is a fabulous recipe you make on your BBQ.
For more great recipes with Frozen Corn, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Cream Corn recipe in your slow cooker (see recipe card for quantities): Cream Cheese, Milk, Heavy Cream, Unsalted Butter, White Sugar, Kosher Salt, Frozen Corn and Ground Black Pepper.
🥣 How to Make this Slow Cooked Cream Corn
Combine all the ingredients into your slow cooker.
Stir until all the ingredients are well combined.
Cook on low for 4 hours. The corn will be ready after 3 hours but for the flavor, allow everything to cook for the full 4 hours.
Add black pepper to taste.
Slow Cooked Cream Corn
Equipment
- Slow Cooker
Ingredients
- 8 oz Cream Cheese
- 1 Cup Milk
- ½ Cup Heavy Whipping Cream
- ¼ Cup Unsalted Butter
- 3 tablespoon White Sugar
- 1 teaspoon Kosher Salt
- 2 lbs Frozen Corn
- Ground Black Pepper
Instructions
- Combine all the ingredients into your slow cooker.
- Stir until all the ingredients are well combined.
- Cook on low for 4 hours. The corn will be ready after 3 hours but for the flavor, allow everything to cook for the full 4 hours.
- Add black pepper to taste.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Sharon
I would never have thought by making this corn recipe it would be a great hit, but as the Chef said, I will never go and buy canned corn again. Super recipe. A keeper for sure.