Description
This Slow Cooker Creamed Corn recipe is a comforting and creamy side dish perfect for any meal. Combining frozen corn, cream cheese, butter, and milk, it creates a rich and velvety texture with the savory addition of crispy bacon and fresh chives for extra flavor.
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
- 6 slices bacon, cooked and crumbled
- 1/4 cup thinly sliced chives
Instructions
- Combine Ingredients: Place the frozen corn, sugar, and salt into your slow cooker and stir to mix them evenly.
- Add Dairy: Pour the milk over the corn mixture, then arrange the cubes of butter and cream cheese on top without stirring.
- Cook: Cover the slow cooker and cook on HIGH for 3 hours to ensure the corn becomes tender and the cheeses melt together, or cook on LOW for 5 hours if preferred lighter cooking.
- Stir to Creaminess: Remove the lid carefully and stir the mixture well until the sauce is smooth and creamy, making sure the cream cheese is fully incorporated.
- Season: Stir in the pepper to add a subtle hint of spice to the dish.
- Garnish and Serve: Top the creamed corn with the crumbled bacon and sliced chives for a delicious finishing touch. Serve warm as a rich side dish.
Notes
- Frozen corn can be used directly from the freezer without thawing, making this recipe quick and easy.
- If the cream cheese looks curdled after cooking, simply keep stirring until it comes together into a creamy sauce.
- Canned corn can be substituted if drained well before adding to the slow cooker.
- Adjust cooking times slightly based on your slow cooker’s heat efficiency to avoid overcooking.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 340 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
