Easy Crockpot Creamed Corn Recipe

Easy Crockpot Creamed Corn Recipe

Creamed corn is a classic comfort side dish that deserves a place on your holiday table or weeknight dinner. This crockpot version makes it incredibly easy to prepare, allowing you to set it and forget it while you attend to other dishes. The result is a rich, velvety creamed corn that tastes like it took hours to make, but requires minimal hands-on effort.

Ingredients

• 6 cups frozen corn kernels
• 4 tablespoons butter
• 8 ounces cream cheese, cubed
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons sugar
• 1/4 cup corn broth or vegetable broth

Instructions

1. Add frozen corn, butter, and broth to your crockpot and stir well.
2. Cook on high for 2 hours, stirring occasionally.
3. Add the cubed cream cheese and stir until melted and combined.
4. Pour in the heavy cream and milk, then add salt, pepper, garlic powder, and sugar.
5. Stir everything together and cook on high for another 30 to 45 minutes until creamy and heated through.
6. Taste and adjust seasonings as needed before serving.

Practical Tips

Tip 1: Texture Control For an even creamier texture, mash some of the corn with a potato masher before serving. This creates a more luxurious consistency while keeping some whole kernels for texture.

Tip 2: Broth Matters Using corn broth instead of vegetable broth enhances the corn flavor significantly. If you don’t have corn broth on hand, you can make a simple one by simmering corn cobs in water for 15 minutes.

Tip 3: Make Ahead You can prepare all ingredients in advance and store them in the refrigerator separately. Simply add everything to the crockpot when ready to cook, though you may need to add a few extra minutes to the cooking time.

How to Store It

Creamed corn keeps well in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk if needed to restore the creamy consistency. You can also freeze it for up to 3 months, though the texture may be slightly less smooth after thawing.

Frequently Asked Questions

Can I use fresh corn instead of frozen? Yes, fresh corn works beautifully in this recipe. Use about 8 cups of fresh kernels and reduce the cooking time slightly since fresh corn cooks faster than frozen.

What if my creamed corn is too thick? Simply stir in additional milk or cream, one tablespoon at a time, until you reach your desired consistency. Cook for a few more minutes to heat through.

Can I make this on low heat instead? Absolutely. Cook on low for 4 to 5 hours, stirring occasionally, then add the cream cheese and dairy products and cook for another 1 to 2 hours on low until creamy.