Crockpot Creamed Corn
This crockpot creamed corn is 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 ½ cups sweet corn (3 cans, drained)
- ⅓ cup half-and-half , can also use heavy cream
- 4 Tablespoons salted butter
- 1 (8-ounce) package cream cheese
- 2 Tablespoons granulated sugar
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt , plus more to taste
- ¼ teaspoon ground 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.
Nutrition
Calories: 172kcal, Carbohydrates: 15g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 31mg, Sodium: 191mg, Potassium: 162mg, Fiber: 1g, Sugar: 6g, Vitamin A: 546IU, Vitamin C: 3mg, Calcium: 29mg, Iron: 0.3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
