Forget about the stuff you buy in a can. This is real homemade creamed corn. I promise you the taste of it has nothing to do with the canned product. This slow-cooked creamed corn is luscious, creamy, and delicious. It involves absolutely no prepping and cooking (on your part).
All you have to do is add ingredients into the slow cooker, turn it on, give it a stir mid-cooking and leave it alone. There are lots of creamed corn recipes out there, and I bet they are all pretty good, but this one is my favorite. Quick, easy, and oh so yummy!
What Kind Of Corn Should I Use?
This is entirely up to you and your convenience. I like to use frozen corn because it’s the next best thing to use actual fresh corn, but you can certainly use fresh or canned whole kernel corn.
Whenever I find the time, especially during summer or when corn is in season, I like to use fresh corn to make my creamed corn.
I just cut the kernels off the cob with a very sharp knife. I think frozen corn is the next best thing during the winter, but if I have cans of whole kernel corn, I use those too.
How To Make Creamed Corn?
- Place all ingredients into the pot of your slow cooker.
- Cook on low for 4 hours or on high for 2 ½ hours, stirring mid-cooking to break up the cream cheese.
- Check on your creamed corn before the cooking time is over. Every slow cooker is different, and cooking times may vary.
- Don’t forget to stir everything up mid-cooking, so the softened cream cheese can mix with the rest of the ingredients.
- A great serving tip: sprinkle a tiny bit of paprika and very finely chopped parsley on top. It looks pretty and gives it a nice touch.
- 1- 16 oz bag frozen corn kernels
- 4 oz cream cheese
- 3 tablespoons of butter
- ¾ cup of half and half
- 1 tablespoon of sugar
- Salt and pepper to taste
- Place all ingredients in the pot of your slow cooker and cook on high for 2 ½ hours, or on low for 4 hours. Give everything a stir mid-cooking.