There's something so comforting about a dish that practically makes itself while filling your kitchen with a warm, buttery aroma. This Slow Cooker Creamed Corn Recipe is exactly that—a creamy, dreamy side that melts in your mouth and pairs beautifully with just about any meal. Trust me, it's worth every little bit of patience.
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Why You'll Love This Recipe
I adore this Slow Cooker Creamed Corn Recipe because it’s so simple yet delivers such rich, comforting flavors. It’s become my go-to for holidays and Sunday dinners when I want a luscious side without hovering over the stove.
- Effortless Cooking: Toss everything in the slow cooker and let it do the magic while you focus on other dishes or just relax.
- Rich Creaminess: The combination of cream cheese, butter, and milk creates that indulgent, velvety texture you crave in creamed corn.
- Flavorful Add-Ins: The crispy bacon and fresh chives add bursts of savoriness and color that elevate this humble side.
- Perfect for Any Occasion: Whether it’s a comforting weeknight dinner or a festive holiday table, this recipe fits the bill beautifully.
Ingredients & Why They Work
This mix of ingredients creates a flawless balance of sweetness, creaminess, and savory goodness. Each element plays a role—pick quality items, especially the butter and cream cheese, to really make your Slow Cooker Creamed Corn Recipe shine.
- Frozen corn: Freezer-friendly and surprisingly juicy once cooked low and slow—you don’t even have to thaw it first!
- Sugar: Just a touch to enhance the corn’s natural sweetness without turning it into dessert.
- Salt: Elevates all the flavors and balances the sweetness.
- Milk: Adds creaminess without heaviness, keeping the sauce smooth and luscious.
- Butter: Cubed for gradual melting—adds richness and depth to the sauce.
- Cream cheese: The star for silky texture and tangy undertones that make creamed corn crave-worthy.
- Pepper: Just a pinch to cut through the richness and add warmth.
- Bacon: Cooked and crumbled for crispy, smoky bites that contrast perfectly with the creaminess.
- Chives: Fresh and vibrant; they add a mild oniony note and brighten the dish visually.
Make It Your Way
One of the things I love about this Slow Cooker Creamed Corn Recipe is how easy it is to tweak. I usually stick to the classic, but sometimes I jazz it up or adjust it depending on what’s in the fridge or the season.
- Variation: Once, I swapped out half the milk for heavy cream for an ultra-luxurious version—totally worth it for a special occasion.
- Dairy-Free Adaptation: To make it dairy-free, try using coconut cream instead of milk and vegan butter; the flavor is slightly different but just as comforting.
- Herb Twist: Adding a handful of fresh thyme or rosemary during cooking brings another layer of aroma and earthiness.
- Heat Factor: For a mild kick, sprinkle in a little cayenne or smoked paprika with the pepper before serving.
Step-by-Step: How I Make Slow Cooker Creamed Corn Recipe
Step 1: Combine the Basic Ingredients
Start by putting the frozen corn, sugar, and salt into your slow cooker. Stir them gently together—no need to thaw the corn beforehand, which saves time and fuss. This step sets the stage for all those flavors to blend slowly.
Step 2: Add Dairy and Butter Cubes
Pour in the milk right over the corn, then nestle in the cubes of butter and cream cheese on top. This layering helps everything melt gradually, letting you stir a luscious sauce together later without clumps.
Step 3: Slow Cook and Stir
Cover and cook on HIGH for 2-3 hours, or LOW for 4-5 hours depending on your schedule. When it’s done, remove the lid and you might notice the cream cheese looks a little curdled—that’s totally normal! Just stir it well until the sauce becomes silky and smooth.
Step 4: Final Touches and Serve
Stir in the freshly ground pepper, then generously sprinkle your crispy bacon crumbles and sliced chives on top. Serve it hot, straight from the slow cooker—your family and friends will be asking for seconds!
Top Tip
After making this Slow Cooker Creamed Corn Recipe a bunch of times, I’ve learned a few tricks that really make the difference between good and exceptional.
- Don’t Overload the Slow Cooker: Be mindful of your slow cooker’s capacity—too much corn can make stirring tricky and uneven cooking results.
- Stir Thoroughly: When it’s finished cooking, take your time stirring to fully incorporate the cream cheese; patience here means a perfectly velvety texture.
- Use Good Quality Butter and Cream Cheese: Because these dominate flavor and texture, investing in good brands really pays off.
- Crisp Bacon Separately: Cooking your bacon to crispy perfection in a skillet and adding it right before serving keeps the bacon crunchy rather than soggy.
How to Serve Slow Cooker Creamed Corn Recipe
Garnishes
I always top this creamed corn with freshly chopped chives for color and a bit of mild onion flavor, plus crumbled crispy bacon because that salty crunch is addictive. Sometimes I add a sprinkle of smoked paprika for a subtle smoky touch.
Side Dishes
This Slow Cooker Creamed Corn pairs effortlessly with roasted chicken, grilled steak, or even a simple pork chop. For a comforting combo, I love it alongside garlic mashed potatoes or a crisp green salad to balance the richness.
Creative Ways to Present
For holiday dinners, I sometimes serve this creamed corn in individual mini cast iron skillets—it feels extra special and keeps the corn warm at the table. I’ve also used small ramekins topped with a bit of grated sharp cheddar and broiled them briefly for a baked creamed corn twist.
Make Ahead and Storage
Storing Leftovers
I like to store leftovers in an airtight container in the fridge, and it keeps well for up to 3 days. The texture thickens a bit, but a gentle stir and warming bring it back to life perfectly.
Freezing
You can freeze creamed corn, but the texture sometimes changes—if you do, freeze it in a freezer-safe container and thaw overnight in the fridge. Stir it well while reheating to smooth out any separation.
Reheating
Reheat gently on the stove over low heat or in a microwave-safe bowl, stirring every minute or so. Adding a splash of milk can help restore the creamy consistency if it thickens too much.
Frequently Asked Questions:
Absolutely! Fresh corn cut off the cob works beautifully. You might need to adjust the cooking time slightly since fresh corn cooks faster than frozen. Just keep an eye on it so it doesn’t dry out.
Don’t worry, this is totally normal. Just give the mixture a good stir until it smooths out into a creamy sauce. The slow cooker heat does its thing, but the cream cheese sometimes separates a bit at first sight.
Yes! Swap the butter for vegan butter or coconut oil, use a plant-based milk like almond or oat, and substitute the cream cheese with a dairy-free alternative. The texture might be slightly different, but it’s still delicious!
This recipe serves about 8 people, making it great for families and gatherings where you want a hearty side dish everyone will enjoy.
Final Thoughts
Making this Slow Cooker Creamed Corn Recipe feels like giving yourself a little gift of comfort that’s effortless and utterly delicious. It brings people together, and I hope it becomes your trusty side dish just like it did for me. So, grab your slow cooker and let this creamy, bacon-topped goodness happen—you won’t regret it!
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Slow Cooker Creamed Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Creamed Corn recipe offers a creamy, comforting side dish made effortlessly by combining frozen corn, cream cheese, butter, and milk in a slow cooker. Enhanced with crispy bacon and fresh chives, it delivers a rich and flavorful accompaniment perfect for any meal.
Ingredients
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
- ¼ teaspoon pepper
Toppings
- 6 slices bacon cooked and crumbled
- ¼ 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 and fats: Pour the milk into the slow cooker, then arrange the butter cubes and cream cheese cubes on top of the corn mixture without stirring them in yet.
- Cook the corn: Cover the slow cooker and cook on HIGH for 3 hours or LOW for 5 hours until the corn is tender and the dairy ingredients are melted and blended.
- Stir to creaminess: Remove the lid and stir the corn mixture continuously until it comes together into a smooth, creamy sauce; this may take a few minutes especially if the cream cheese looks curdled at first.
- Season: Stir in the pepper thoroughly to season the creamed corn.
- Serve: Top the creamed corn with the cooked and crumbled bacon and the thinly sliced chives before serving.
Notes
- Frozen corn can be used directly without thawing, making this recipe very convenient.
- The cream cheese may initially separate or look curdled when the lid is removed; continuous stirring will smooth it out into a creamy texture.
- If substituting canned corn, be sure to drain it well before adding to the slow cooker to avoid excess liquid.
Nutrition
- Serving Size: ⅛ recipe
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
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