Description
This Slow Cooker Creamed Corn recipe is a rich and comforting side dish featuring tender corn cooked low and slow with creamy cheese, butter, and milk. Topped with crispy bacon and fresh chives, it offers a luscious, velvety texture and a delightful balance of sweet and savory flavors perfect for any meal gathering.
Ingredients
Scale
Main Ingredients
- 2 lbs frozen corn
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup milk
- 4 tablespoons butter, cut into cubes
- 8 ounces cream cheese, cut into cubes
- 1/4 teaspoon pepper
Toppings
- 6 slices bacon, cooked and crumbled
- 1/4 cup thinly sliced chives
Instructions
- Combine Ingredients: Place the frozen corn, sugar, and salt into the slow cooker and stir to combine evenly.
- Add Dairy: Pour the milk over the corn mixture, then arrange the butter and cream cheese cubes on top.
- Slow Cook: Cover the slow cooker and cook on HIGH for 3 hours (or LOW for 5 hours) until the mixture is heated through and creamy.
- Stir Mixture: Remove the lid and stir the corn mixture vigorously until the cream cheese blends smoothly into a creamy sauce without curdling.
- Season: Stir in the pepper to enhance the flavor.
- Add Toppings and Serve: Sprinkle the cooked and crumbled bacon and sliced chives over the creamed corn before serving for added texture and flavor.
Notes
- You can use frozen corn without thawing; simply add it directly to the slow cooker.
- If cream cheese appears curdled when stirring, keep stirring until it blends into a smooth sauce.
- If using canned corn instead of frozen, be sure to drain it well before adding it to the slow cooker.
- Cook bacon ahead of time to add a savory crunch as a topping.
- To make it vegetarian, omit the bacon topping or substitute with crispy fried shallots or smoked paprika.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
