Description
Rich, velvety crockpot creamed corn made with canned corn, cream cheese, butter, and a touch of sweetness effortlessly cooked in the slow cooker for a comforting side dish perfect for holidays or weeknights. Naturally gluten-free and easily made vegan or low-fat.
Ingredients
– 3 (15.25 oz) cans whole kernel corn, drained
– 8 oz cream cheese, cut into cubes
– ½ cup milk (whole, 2%, or plant-based)
– ½ cup (1 stick) unsalted butter, cut into tablespoon pieces
– 1 tablespoon granulated sugar
– Salt, to taste
– Black pepper, to taste
– Optional garnish: fresh parsley
Instructions
. Drain the canned corn and add it to a 4-quart slow cooker.
- Add cream cheese, milk, butter, sugar, salt, and black pepper.
- Stir to combine.
- Cover and cook on LOW for 2–3 hours, stirring every 30 minutes to ensure even melting and prevent sticking.
- Once the butter and cream cheese are fully melted and the mixture is creamy, taste and adjust seasoning as needed.
- Transfer to a serving dish and garnish with fresh parsley, if desired.
Notes
Full-fat dairy delivers the richest texture, but low-fat or dairy-free alternatives work well.
– Vegan option: Use plant-based cream cheese, vegan butter, and unsweetened almond or oat milk.
– Fresh corn substitute: Use 4 cups blanched fresh corn kernels (cut from about 4–5 ears).
– Thicker than desired? Stir in a splash of milk when reheating.
– Make ahead: Assemble ingredients in the slow cooker insert, cover, and refrigerate overnight. Bring to room temperature before cooking.
– Add-ins: Try shredded cheddar, diced jalapeños, or crumbled bacon for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Side Dish
- Method: Slow Cooker (Crockpot)
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: ~180
- Sugar: 7g
- Sodium: 290mg (varies with corn and butter—use low-sodium corn to reduce)
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg