Slow Cooker Creamed Corn
A rich and creamy side dish that combines the sweetness of corn with heavy cream and butter, perfect for any gathering or cozy dinner.
Ingredients
Main Ingredients
- 6 cups corn (fresh, frozen, or canned) Fresh corn is recommended in summer.
- 1 cup heavy cream Add more if needed for consistency.
- ½ cup butter Use unsalted butter for better control of saltiness.
- ¼ cup sugar Adjust the sweetness according to taste.
- ½ tsp salt To taste.
- ¼ tsp black pepper To taste.
Instructions
Preparation
- Gather all your ingredients. If using fresh corn, cut the kernels off the cob.
- In the slow cooker, add the corn, heavy cream, and butter. Sprinkle in the sugar, salt, and pepper, ensuring even distribution.
- Gently stir the mixture using a wooden spoon or spatula to blend without damaging the corn kernels.
Cooking
- Cover the slow cooker with its lid and set to cook on low heat for approximately 4 to 6 hours.
- Stir occasionally to ensure even cooking.
- Check the consistency after cooking. If too thick, add a splash of heavy cream and give it a final stir before serving.
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Notes
Can be garnished with chopped herbs, cheese, or paprika. Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to 2 months.