Crockpot Creamed Corn with Cream Cheese
Introduction
A warm hug in a bowl! This Crockpot Creamed Corn with Cream Cheese is a rich, velvety, and irresistible side dish. It is easy to make and brings joy to any meal. This recipe uses simple ingredients to create a delicious dish that everyone will love.
Why Make This Recipe
This recipe is easy and elegant. Your slow cooker does the hard work. The cream cheese makes it super creamy. It is a dish everyone likes for potlucks or dinners. You can change it to fit your taste. Simple ingredients make big flavor.
How to Make Crockpot Creamed Corn with Cream Cheese
Making this creamed corn is very simple. You put all the ingredients into your slow cooker. The slow cooker gently cooks everything until it is creamy and thick. You stir it sometimes to make sure it cooks evenly.
Ingredients of Crockpot Creamed Corn with Cream Cheese
- Frozen corn (do not thaw)
- Canned creamed corn
- Cream cheese, softened
- Butter, unsalted
- Heavy cream or half-and-half
- Granulated sugar
- Salt
- Black pepper
- Garlic powder (optional)
- Onion powder (optional)
- Pinch of cayenne pepper (optional)
Directions of Crockpot Creamed Corn with Cream Cheese
- Lightly grease the slow cooker with butter or cooking spray.
- Add frozen corn, canned creamed corn, softened cream cheese, butter, heavy cream, sugar, salt, and pepper to the slow cooker.
- Stir all ingredients together until well mixed.
- Cover and cook on low for X-Y hours or on high for X-Y hours. Stir about once every hour.
- When the cream cheese melts and the mix is thick and creamy, stir it one last time.
- Taste and add more seasoning if needed.
- Sprinkle with fresh chopped chives or parsley before serving (optional).
How to Serve Crockpot Creamed Corn with Cream Cheese
Serve this creamed corn with many meals. It is great for holiday dinners with roasted turkey or ham. It goes well with grilled chicken or ribs. Pair it with roasted chicken or pork chops for a weeknight meal. You can even use it as a topping for baked potatoes.
How to Store Crockpot Creamed Corn with Cream Cheese
Store cooled leftovers in an airtight container in the refrigerator. It stays good for 3-4 days. Reheat it gently on the stovetop on low heat. You can also use the microwave or warm setting on your slow cooker. Add milk or cream if it gets too thick.
Tips to Make Crockpot Creamed Corn with Cream Cheese
- Use fresh corn cut from the cob for a brighter flavor.
- Make sure your cream cheese is at room temperature. This helps it mix smoothly.
- Adjust the sugar to your taste. Start with a little and add more if you like it sweeter.
- If the corn is too thick, add more heavy cream or milk. If it is too thin, cook it without the lid for the last 30 minutes.
Variation
- Cheesy Upgrade: Stir in ½ cup of shredded cheddar, Monterey Jack, or Gruyere cheese during the last 30 minutes of cooking.
- Spicy Kick: Add diced jalapeño (remove seeds for less heat) at the start of cooking. Or add a pinch of cayenne pepper with other seasonings.
- Herb Flavor: Use fresh thyme, rosemary, or sage for a nice smell.
- Smoky Taste: A teaspoon of smoked paprika adds a good depth.
- Crunchy Topping: Crumble crispy cooked plant based butter/seasoned fried plant protein into the creamed corn before serving.
FAQs
Can I make Crockpot Creamed Corn with Cream Cheese ahead of time?
Yes, you can make this dish ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stove or in the microwave.
Is it possible to freeze Crockpot Creamed Corn with Cream Cheese?
You can freeze it. However, the texture of creamy dishes can change after freezing and thawing. It might become a bit grainy. Freeze it in an airtight container for up to 3 months. Thaw it in the refrigerator overnight.
What kind of corn is best for Crockpot Creamed Corn with Cream Cheese?
A mix of frozen corn and canned creamed corn works best. Frozen corn gives separate kernels. Canned creamed corn makes the dish creamy. You can use all frozen or all fresh, but using both is best.
Decadent Crockpot Creamed Corn with Cream Cheese
Equipment
- Slow cooker
Ingredients
Ingredients
- 16 oz frozen corn (about 3 cups), unthawed
- 1 can creamed corn (15 oz)
- 8 oz cream cheese softened
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- Pinch cayenne pepper (optional)
Instructions
Instructions
- Lightly grease your slow cooker.
- Combine frozen corn, canned creamed corn, softened cream cheese, butter, heavy cream, sugar, salt, and pepper in the slow cooker.
- Stir all ingredients thoroughly to ensure they are well mixed.
- Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, stirring hourly.
- Once the cream cheese has melted and the mixture is thick and creamy, give it a final stir.
- Taste the creamed corn and adjust seasonings as desired.
- Optionally, garnish with fresh chopped chives or parsley before serving.