Creamy Slow Cooker Corn
A delicious and comforting side dish made with corn, cream cheese, and butter, perfect for any meal.
Ingredients
Main Ingredients
- 4 cups fresh or frozen corn kernels
- 1 package (8 oz) cream cheese, cubed
- 1 stick (1/2 cup) butter, sliced
- 1/4 cup milk
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Ingredients
- 1/2 cup shredded cheddar or mozzarella Add for a cheesy twist.
- crumbled cooked bacon Optional topping.
- dash of cayenne or chopped green chilies For added spice.
- chopped chives or parsley for garnish For a fresh touch.
Instructions
Preparation
- Lightly grease the inside of your slow cooker insert.
- Add the corn kernels to the slow cooker.
- Distribute the cubed cream cheese evenly over the corn.
- Lay the sliced butter on top of the cream cheese.
- Pour the milk over the corn and dairy mixture.
- Sprinkle the sugar, salt, and black pepper evenly over everything.
Cooking
- Cover the slow cooker and set it to LOW.
- Cook for 3 to 4 hours, stirring occasionally.
- After cooking, stir everything until hot, bubbly, and creamy.
- Taste and adjust seasoning as needed.
- Optionally, stir in cheese, bacon, or spices and sprinkle with herbs before serving.
Notes
Leftover Creamy Slow Cooker Corn can be stored in an airtight container in the refrigerator for up to 4 days. When ready to enjoy again, reheat in the microwave or on the stove until warmed through. If thickened, add a splash of milk to restore creaminess.