Crockpot Creamed Corn Recipe
Creamed corn, a beloved classic side dish, evokes feelings of warmth and nostalgia with every bite. Utilizing a crockpot not only saves valuable stovetop space but also yields a luxuriously smooth texture that is truly gratifying. The slow-cooking process allows the flavors to meld harmoniously, resulting in a decadent and luscious dish that is sure to impress. With just a few basic ingredients like fresh corn, butter, cream, and a hint of sugar, you can craft a dish that will quickly become a go-to at gatherings and festive meals.
Equipment
- Crockpot
- Mixing spoon
- Knife
- Cutting Board
Ingredients
- 1 crockpot
- 6 cups corn kernels
- 1 cup heavy cream
- 8 oz cream cheese softened
- 1/2 cup unsalted butter
- 2 tbsp sugar
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a crockpot, combine corn kernels, heavy cream, cream cheese, butter, sugar, salt, and pepper, ensuring all ingredients are well mixed for a creamy base.
- Stir the mixture thoroughly to evenly distribute the flavors and ensure the cream cheese is fully incorporated.
- Cover the crockpot and cook on low for 4-5 hours, allowing the creamed corn to simmer and thicken to a creamy consistency.
- Remember to stir the creamed corn occasionally during cooking to prevent sticking and maintain its velvety texture.
- Taste the creamed corn and adjust the seasoning with salt and pepper as needed to enhance the flavors to your liking.
- Just before serving, sprinkle chopped parsley over the creamed corn for a pop of freshness and a hint of color.
Video
Notes
For a richer flavor, add a sprinkle of grated parmesan cheese before serving.
To make it spicy, mix in some chopped jalapeños or a dash of cayenne pepper.
If the creamed corn is too thick, stir in a splash of milk to reach your desired consistency.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a little cream if it has thickened too much.
To make it spicy, mix in some chopped jalapeños or a dash of cayenne pepper.
If the creamed corn is too thick, stir in a splash of milk to reach your desired consistency.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a little cream if it has thickened too much.