Creamy Slow Cooker Corn
A rich and creamy side dish made with fresh or frozen corn, cream cheese, and butter, perfect for any meal or gathering.
Ingredients
Main Ingredients
- 4 cups fresh or frozen corn kernels
- 1 package cream cheese, cubed (8 oz)
- 1/2 cup butter, sliced (1 stick)
- 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
- crumbled cooked bacon
- dash of cayenne or chopped green chilies
- chopped chives or parsley for garnish
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
Store leftovers in the refrigerator for up to 4 days and reheat as needed. If the mixture thickens while cooling, you can add a splash of milk to bring it back to the desired creamy consistency.