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
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 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: 1/8 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
