Slow Cooker Creamed Corn

This creamed corn...goodness gracious.

I wrote this recipe and tested it in November. I immediately made it twice for Thanksgiving and two more times for Christmas.

It's one of the easiest recipes I've ever made, it's a crowd pleaser, and I can't get enough! It's buttery and creamy in all the right ways. It goes well with turkey, ham, roast, and chicken - I know because I've tried it all!

Note: This recipe calls for cream cheese. You will not taste the cream cheese. It is present to add thickness, creaminess, and richness. It will not make sour or tangy corn.

Makes 8 servings.

Ingredients

24 oz. frozen corn

6 oz. cream cheese

4 Tbsp. (56.7 grams) salted butter

¼ cup half and half or milk

1 Tbsp. (12 grams) granulated sugar

½ tsp. black pepper

½ tsp. paprika (not smoked paprika)

¼ tsp. dried thyme

⅛ tsp. cayenne pepper

Instructions

1. Roughly cut the cream cheese and butter into chunks.

2. Combine all ingredients in a slow cooker.

3. Set the slow cooker to high and cook for 3 hours or cook on low for 3½ - 4 hours. Cook time will depend on your individual slow cooker. Stir every 30 minutes.

4. Turn off the heat once the creamed corn is smooth and thick. Switch the slow cooker to "warm" while serving to keep the corn hot and fresh.

Suggested Products*

Large slow cooker

Small slow cooker

My favorite spatulas

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