Crock Pot Creamed Corn Recipe
Introduction
Crock Pot Creamed Corn is a rich, creamy side dish that’s perfect for any occasion. This easy slow cooker recipe blends sweet corn with cream cheese and cheddar for a comforting, melt-in-your-mouth treat.
Ingredients
- ¼ cup salted butter (divided)
- 1 jalapeno (seeded and finely diced, optional)
- 2 pounds frozen corn kernels (thawed, divided)
- ½ cup milk
- 4 ounces cream cheese (cubed)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese
Instructions
- Step 1: If using jalapeno, melt 1 tablespoon of butter in a skillet over medium heat. Add the jalapeno and cook until tender. If not using jalapeno, add 1 tablespoon of butter directly to the slow cooker.
- Step 2: In a blender, combine 1 cup of the corn kernels with the milk and cubed cream cheese. Blend until smooth.
- Step 3: Add the cream cheese mixture, remaining corn, cooked jalapenos (if using), salt, black pepper, and garlic powder to a 4-quart slow cooker. Stir well to combine.
- Step 4: Cook on high for 2 to 3 hours or on low for 4 to 5 hours, until the mixture is melted and creamy.
- Step 5: Stir in the remaining 3 tablespoons of butter and shredded cheddar cheese. Cook for an additional 5 to 10 minutes until the cheese melts completely.
Tips & Variations
- For a spicier kick, keep the jalapeno seeds or add a dash of cayenne pepper.
- Use fresh corn kernels when in season for extra sweetness and texture.
- Swap cheddar for a smoky cheese like smoked gouda for a different flavor profile.
- Add a splash of heavy cream instead of milk for even richer creamed corn.
Storage
Store leftover creamed corn in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without a slow cooker?
Yes, you can prepare this on the stovetop using a large saucepan over low heat. Stir frequently until the corn is creamy and cheese is melted.
Is it necessary to use cream cheese?
Cream cheese adds the rich, creamy texture and flavor, but you can substitute with mascarpone or a soft goat cheese for a different twist.
PrintCrock Pot Creamed Corn Recipe
This creamy crock pot creamed corn recipe is a rich and comforting side dish perfect for any meal. Combining tender corn kernels, cream cheese, milk, and cheddar cheese, slow-cooked to a smooth, cheesy goodness with a touch of heat from optional jalapeno.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Butter and Aromatics
- ¼ cup salted butter (divided)
- 1 jalapeno, seeded and finely diced (optional)
Corn Mixture
- 2 pounds frozen corn kernels, thawed and divided
- ½ cup milk
- 4 ounces cream cheese, cubed
Seasonings and Cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese
Instructions
- Prepare Jalapeno and Butter: If using jalapeno, melt 1 tablespoon of butter in a skillet over medium heat, then add the finely diced jalapeno and cook until tender to soften its flavor. If not using jalapeno, simply add 1 tablespoon of butter directly to the slow cooker.
- Blend Cream Corn Base: In a blender, combine 1 cup of the thawed corn kernels with the milk and cream cheese, then blend until smooth to create a creamy corn base.
- Combine Ingredients in Slow Cooker: Add the cream cheese mixture, the remaining corn kernels, cooked jalapenos (if used), salt, black pepper, and garlic powder into a 4-quart slow cooker. Stir well to thoroughly incorporate all the ingredients.
- Slow Cook the Corn: Set the slow cooker to high and cook for 2 to 3 hours, or alternatively, cook on low for 4 to 5 hours. The corn should be fully melted and creamy at the end of cooking.
- Add Final Butter and Cheese: Stir in the remaining 3 tablespoons of butter and the shredded cheddar cheese. Continue cooking for an additional 5 to 10 minutes until the cheese is completely melted and smoothly blended into the creamed corn.
Notes
- For less heat, omit the jalapeno or leave the seeds in to increase spiciness.
- Use fresh corn if available, though frozen works well and is more convenient.
- Adjust salt according to your taste preference or dietary needs.
- This recipe can be kept warm in the slow cooker for up to 2 hours before serving.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
Keywords: creamed corn, slow cooker corn, crockpot side dish, cheesy corn, creamy corn recipe
