Introduction
Do you often wish for that comforting taste of home, the kind that quickly takes you back to grandma’s kitchen or a special family meal? For many, it’s something warm, creamy, and undeniably comforting. And if you agree, then a perfectly made creamed corn holds a special place in everyone’s heart. But what if you could get that same rich, luxurious flavor with little effort, using your trusted Crockpot? Get ready for a recipe that will become a new family favorite – our amazing Crockpot Creamed Corn with Cream Cheese. It is the ultimate easy side dish that brings great flavor with almost no trouble.
Why Make This Recipe
- Effortless Elegance: You don’t need to stir constantly or watch the stovetop. Your Crockpot does all the hard work!
- Irresistibly Creamy Texture: Cream cheese, the special ingredient, melts into a lovely, smooth texture that covers every corn kernel.
- Sweet & Savory Harmony: This dish has a perfect balance of sweet corn and savory, rich creaminess, making it truly addictive.
- Perfect for Any Occasion: This side dish is always a hit, whether for weeknight meals or holiday feasts.
- Hands-Off Simplicity: You can use your oven and stovetop for other dishes, making meal preparation easy.
How to Make Crockpot Creamed Corn with Cream Cheese
Making Crockpot Creamed Corn with Cream Cheese is very simple. You combine all the ingredients in your slow cooker, set it, and let it cook. The cream cheese melts slowly, creating a rich and creamy texture that everyone will love.
Ingredients of Crockpot Creamed Corn with Cream Cheese
- Fresh or Frozen Corn: 2 lbs frozen corn or 6-8 ears fresh corn, kernels removed
- Cream Cheese: 8 oz block, softened
- Heavy Cream: 1/2 cup
- Butter: 1/2 cup, unsalted
- Granulated Sugar: 2 tablespoons, or to taste
- Salt: 1/2 teaspoon, or to taste
- Black Pepper: 1/4 teaspoon, or to taste
- Optional garnish: Fresh chives or parsley, chopped
Directions of Crockpot Creamed Corn with Cream Cheese
- Prep Your Crockpot: Lightly grease the inside of your slow cooker.
- Combine Ingredients: Add the corn, softened cream cheese (cut into cubes for easier melting), heavy cream, butter, sugar, salt, and pepper to the Crockpot.
- Stir Well: Stir everything well to combine as much as possible. Do not worry if the cream cheese is not fully mixed in yet; it will melt as it cooks.
- Set and Simmer: Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, stirring from time to time, until the cream cheese is fully melted and the mixture is hot and bubbly.
- Final Stir and Serve: Stir thoroughly before serving to make sure all ingredients are well combined and the consistency is perfectly creamy. Add garnish if you like.
How to Serve Crockpot Creamed Corn with Cream Cheese
This Crockpot Creamed Corn with Cream Cheese is a wonderful addition to many meals. It pairs perfectly with roasted chicken or a hearty meatloaf. It is also a must-have side dish for holiday meals like Thanksgiving and Christmas. For BBQ, it goes great with grilled ribs, smoked brisket, or pulled sandwiches. You can even enjoy it for breakfast with scrambled eggs for a rich meal!
How to Store Crockpot Creamed Corn with Cream Cheese
You can make this dish ahead of time. Store cooled leftovers in a sealed container in the refrigerator for up to 3-4 days. Warm it gently on the stovetop or in the microwave, adding a splash of milk or cream if needed to make it creamy again. You can also freeze it. Let the creamed corn cool completely, then put it into freezer-safe bags or containers. It can stay frozen for up to 2-3 months. Thaw it overnight in the refrigerator and warm gently, stirring well.
Tips to Make Crockpot Creamed Corn with Cream Cheese
- Consistency Control: If your creamed corn appears too thick, add a bit more heavy cream or milk until it is just right. If it is too thin, stir in a quick cornstarch slurry (1 teaspoon cornstarch mixed with 1 teaspoon cold water) during the last 30 minutes of cooking.
- Sweetness Levels: Change the sugar amount to your liking. If your corn is naturally very sweet, you might need less.
- Cube the Cream Cheese: Cut the cream cheese into smaller pieces. This helps it melt more evenly and quickly into the corn mixture.
- Stir Occasionally: Stir once every hour or so, especially if cooking on high. This helps everything melt and mix smoothly.
- Do Not Overcook: While the Crockpot is forgiving, cooking for too long can sometimes make the corn flavor less strong. Stick to the suggested cooking times.
Variation
- Cheesy Goodness: For more cheese, stir in 1/2 cup of shredded cheddar or Monterey Jack cheese during the last 30 minutes of cooking.
- Kick of Heat: Add a pinch of cayenne pepper or a diced jalapeño (remove seeds for less heat) for spicy creamed corn.
- Herby Freshness: Stir in fresh thyme, dill, or chives at the end for more smell and flavor.
- Smoky Flavor: A teaspoon of smoked paprika can add a nice deep flavor.
FAQs
- Q: Can I make this Crockpot Creamed Corn with Cream Cheese ahead of time?
- A: Yes, you can! This dish warms up beautifully. Store cooled leftovers in a sealed container in the refrigerator for up to 3-4 days. Warm gently on the stovetop or in the microwave, adding a splash of milk or cream if needed to make it creamy again.
- Q: What kind of corn is best for this recipe?
- A: You can use fresh, frozen, or even canned (drained) corn. Fresh or frozen usually gives the best texture and flavor for this Crockpot Creamed Corn with Cream Cheese, but canned can work when you need it.
- Q: Why is my creamed corn still watery?
- A: This can happen for a few reasons: not enough cooking time, too much liquid from the corn itself (especially fresh corn), or using low-fat dairy. If it is too watery, you can always thicken it with a cornstarch slurry towards the end of the cooking process.
Effortless Creamy Slow Cooker Corn
Equipment
- Slow cooker
Ingredients
Main Ingredients
- 2 lbs corn frozen or 6-8 ears fresh, kernels removed
- 8 oz block cream cheese softened and cubed
- 1/2 cup heavy cream
- 1/2 cup unsalted butter
- 2 tablespoons granulated sugar or to taste
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Garnish (Optional)
- Fresh chives or parsley chopped, for garnish (Optional)
Instructions
Preparation
- Lightly grease the inside of your slow cooker.
- Add the corn, cubed cream cheese, heavy cream, butter, sugar, salt, and pepper to the slow cooker.
- Stir everything well to combine; don't worry if the cream cheese isn't fully mixed yet as it will melt during cooking.
Cooking
- Cover and cook on LOW for 3-4 hours or HIGH for 1.5-2 hours, stirring occasionally until the cream cheese is fully melted and the mixture is hot and bubbly.
Serving
- Stir thoroughly before serving to ensure a perfectly creamy consistency, and add garnish if desired.