This slow cooker creamed corn is made with a secret ingredient to give this classic dish a twist! Super creamy, rich and has amazing flavor.
Prep Time: 5 minutesminutes
Cook Time: 3 hourshours
Total Time: 3 hourshours5 minutesminutes
Servings: 12
Equipment
1 small crockpot
Ingredients
4 ½cupssweet corn(3 cans, drained)
⅓cuphalf-and-half, can also use heavy cream
4Tablespoonssalted butter
1(8-ounce) packagecream cheese
2Tablespoonsgranulated sugar
¼teaspoonground nutmeg
½teaspoonsalt, plus more to taste
¼teaspoonground black pepper, plus more to taste
Instructions
In a crockpot (I used a smaller 2 1/2 quart size), add the corn and half-and-half. Place the cream cheese and butter on top of the corn. Add the sugar, nutmeg, salt, and pepper and cover.
Cook on low 2 to 3 hours, stirring half-way in between.
Salt and pepper, to taste. Set crockpot to warm until ready to serve. It will thicken as it sits.
Notes
Cook on stove: Use frozen corn instead of canned. Melt butter in pan over medium heat, then add half-and-half and cream cheese cubes. Stir for about 7 minutes until thickened, then mix in spices and sugar. Add the corn and turn heat to low. Simmer for about 15-20 minutes, or until the mixture has thickened. Make-ahead: Store it in a sealed container in the refrigerator for up to 3 days. Warm it in your slow cooker (or in the microwave) before serving.Storage: Store leftovers in an airtight container in the fridge up to 5 days.