This crockpot creamed cornis easy to make in the slow cooker with canned sweet corn in a rich and creamy sauce. It's the best creamed corn side dish for the holidays!
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
Add ingredients to slow cooker: In a crockpot (I used a smaller 2 1/2 quart size), add 4 1/2 cup drained canned corn and 1/3 cup half-and-half. Place 8 ounce cubed cream cheese and 4 Tablespoons butter on top of the corn. Add 2 Tablespoons sugar, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cover.
Cook on low. Cook on low 2 to 3 hours, stirring halfway in between.
Set crockpot to warm. 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.