Description
This ultra-creamy slow cooker creamed corn is rich, comforting, and incredibly easy to prepare. Perfect for holidays, family dinners, or potlucks, it delivers sweet corn flavor in every velvety bite.
Ingredients
4 cups (680 g) frozen sweet corn kernels
1 can (15 oz / 425 g) whole kernel corn, drained
1 can (15 oz / 425 g) cream-style corn
8 oz (225 g) cream cheese, cubed
1/2 cup (115 g) unsalted butter
1 cup (240 ml) heavy cream
1/4 cup (30 g) grated Parmesan cheese
1 tablespoon (15 ml) granulated sugar (optional)
1/2 teaspoon (3 g) salt
1/2 teaspoon (1 g) black pepper
1/2 teaspoon (2 g) garlic powder
Instructions
Lightly grease the crockpot insert.
Add frozen corn, drained whole kernel corn, and cream-style corn to the crockpot.
Top with cubed cream cheese and butter.
Pour in heavy cream and add Parmesan cheese, sugar, salt, pepper, and garlic powder.
Cover and cook on low for 4 hours or high for 2 to 3 hours, stirring occasionally.
Stir thoroughly before serving and adjust seasoning if needed.
Notes
For thinner consistency, stir in 2–4 tablespoons (30–60 ml) milk before serving.
To double the recipe, use a 6–8 quart slow cooker.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 4 hours (low) or 2–3 hours (high)