Description
This Slow Cooker Creamed Corn recipe is a comforting and creamy side dish that combines sweet corn with rich cream cheese and butter, enhanced by the savory crunch of bacon and fresh chives. Perfect for easy meal preparation, it requires minimal prep and slow cooking to develop a luscious texture and delicious flavor.
Ingredients
Scale
Main Ingredients
- 2 lbs frozen corn
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup milk
- 4 tablespoons butter cut into cubes
- 8 ounces cream cheese cut into cubes
- 1/4 teaspoon pepper
Toppings
- 6 slices bacon cooked and crumbled
- 1/4 cup thinly sliced chives
Instructions
- Combine Ingredients: Place the frozen corn, sugar, and salt into the slow cooker and stir to combine evenly.
- Add Dairy: Pour the milk into the slow cooker, then arrange the butter and cream cheese cubes on top of the corn mixture.
- Cook: Cover the slow cooker and cook on HIGH for 3 hours or LOW for 5 hours until the corn is tender and the mixture is heated through.
- Stir Sauce: Remove the lid and stir the corn mixture thoroughly until it forms a creamy sauce and smooth texture, breaking down any curdled cream cheese.
- Season: Stir in the pepper evenly throughout the creamed corn.
- Serve: Top with crumbled bacon and sliced chives before serving to add crunch and fresh flavor.
Notes
- You can use frozen corn without thawing; just place it directly in the slow cooker.
- The cream cheese may look curdled when you first remove the lid; this is normal and will smooth out once stirred.
- If using canned corn, be sure to drain it thoroughly before adding to the slow cooker.
- For a richer flavor, substitute whole milk or add a splash of heavy cream.
- Optionally, adjust seasoning to taste by increasing salt or pepper if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
