Description
This easy, creamy creamed corn recipe can be made on the stovetop or in a slow cooker, providing a rich, comforting side dish perfect for any meal or gathering.
Ingredients
- 32 oz frozen corn or 4 cans whole corn, well-drained
- ⅔ cup half-and-half or milk for a lighter version
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 8 tablespoons unsalted butter, cubed
- 8 ounces cream cheese, cubed
Instructions
- Stovetop method: In a large saucepan over medium-high heat, melt cream cheese, butter, and half-and-half until smooth.
- Stir in sugar, salt, and pepper.
- Lower heat to medium or medium-low, add corn, and cook—stirring frequently—until heated through and thickened, about 5 to 15 minutes.
- Slow cooker method: Combine corn, half-and-half, sugar, salt, and pepper in a 3-quart slow cooker.
- Top with cubed butter and cream cheese.
- Cook on high for 2 to 3 hours or low for 5 to 6 hours.
- Remove lid and stir everything together; adjust seasoning if needed.
- Replace lid and cook on high for another 15 minutes to reach desired creaminess.
- Serve warm.
Notes
- Can be made dairy-free by substituting coconut milk and using oil instead of butter.
- For a spicy kick, add a pinch of cayenne or diced jalapeño.
- For a corn casserole, transfer to a baking dish, top with cheese, and bake until golden and bubbly.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 250
- Sugar: 7g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
