crockpot creamed corn
Oh, you guys. I’m so excited to share this recipe with you today. Seriously, I almost feel like I’m letting you in on a little secret. You know how sometimes you just crave something comforting, something that tastes like a hug in a bowl? That’s exactly what this crockpot Creamed Corn is for me. It’s become my absolute go-to, especially on those chilly evenings when the last thing I want to do is stand over a hot stove, stirring constantly. My kids, bless their hearts, ask for this all the time, and honestly, it’s so ridiculously easy that I’m always happy to oblige. It’s one of those dishes that feels fancy and indulgent but is actually incredibly simple to pull off. Forget those grainy, sometimes bland versions you might have tried before; this is pure, velvety, sweet corn goodness that’s almost impossible to mess up. If you’re a fan of classic comfort food, or just looking for a side dish that will wow everyone without stressing you out, you’ve come to the right place. This crockpot creamed corn is a game-changer, truly.
What is crockpot creamed corn?
So, what exactly *is* crockpot creamed corn? At its heart, it’s exactly what it sounds like: corn that’s been cooked slowly in a Slow Cooker until it’s unbelievably tender and infused with a rich, creamy sauce. Think of it as the ultimate comfort food side dish, a souped-up version of the corn you grew up with, but made even better with the magic of low and slow cooking. The “creamed” part comes from a few simple ingredients that melt into the corn, creating this luscious, velvety texture that clings to every kernel. It’s not heavy or gloopy, though; it’s just perfectly rich and satisfying. The beauty of making it in the crockpot is that it does all the work for you. You just toss everything in, set the timer, and walk away. It’s essentially a set-it-and-forget-it side dish that delivers maximum flavor with minimal effort. It’s the kind of recipe that proves you don’t need to be a gourmet chef to create something truly delicious and memorable.
Why you’ll love this recipe?
I love crockpot creamed corn. I know you will too. I love it. I know you will too.flavorWhat is the best corn taste in a bowl?simplicity. I mean, we’re talking dump-and-go. It’s so straightforward, even if you’re new to cooking or feeling a bit intimidated in the kitchen. It’s a lifesaver on busy weeknights when you need a fantastic side dish but don’t have a lot of time or brainpower to dedicate to it. And let’s talk about cost-efficiency. The ingredients are super basic – mostly pantry staples you probably already have on hand. This means you can whip up a batch of pure deliciousness without breaking the bank, making it perfect for feeding a crowd or just treating your family to something special. Finally, its versatility is a huge plus. While it’s a star on its own, it’s also a fantastic companion to so many meals. Think barbecues, holiday dinners, casual weeknight suppers – this crockpot creamed corn fits right in. What I love most about this is how it elevates simple ingredients into something truly special, proving that delicious food doesn’t have to be complicated or expensive. It’s the kind of recipe that makes people ask, “What’s your secret?” and you can just smile and say, “It’s easy!”
How to Make Crockpot Creamed Corn
Quick Overview
This recipe is all about simplicity and flavor. You’ll essentially be combining your corn with a few dairy ingredients and seasonings directly into your Slow Cooker. The slow cooker does the heavy lifting, gently simmering everything together to create a rich, creamy sauce that coats every kernel. The goal is to achieve a perfectly tender corn with a luscious, velvety texture without any fuss. It’s the easiest way to get that classic creamed corn taste, and it frees up your oven and stovetop for other dishes. Trust me, you’ll be amazed at how little effort is required for such a crowd-pleasing result!
Ingredients
For the Main Batter:
Three (15-ounce) cans of whole kernel corn, drained. I always opt for whole kernel because I love the texture, but you can absolutely use sweet corn if that’s what you have. Just make sure to drain them well so you don’t end up with a watery dish. If you can find it, go for a good quality corn – it really makes a difference in sweetness and overall flavor. I’ve even used frozen corn in a pinch, just make sure it’s fully thawed and drained. About 4 cups total is what you’re aiming for.
For the Filling:
One (8-ounce) package of Cream Cheese, softened. This is the secret weapon for that incredible creaminess! Softened cream cheese melts down beautifully and gives the corn a luxurious texture. Don’t skip this step; it’s crucial for that velvety finish. I usually just leave it on the counter for about an hour before I start prepping. Also, half a cup of heavy cream. This adds richness and makes the sauce wonderfully smooth. You could use half-and-half if you want something a little lighter, but heavy cream really takes it to the next level. And a quarter cup of butter, cut into cubes. This adds a lovely richness and helps everything meld together beautifully.
For the Glaze:
A pinch of salt and a quarter teaspoon of black pepper. These are essential for balancing the sweetness and bringing out all the other flavors. Don’t be tempted to skip the salt; it’s a flavor enhancer! A tablespoon of granulated sugar. This just amplifies the natural sweetness of the corn, but you can adjust this to your liking. Some people prefer it a little less sweet, and that’s totally fine! If you’re feeling adventurous, a tiny pinch of nutmeg can add a wonderful warmth to the finished dish, but it’s totally optional.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
This is the easiest part! You don’t need to preheat anything. Just grab your slow cooker. A 4-quart or 6-quart size is perfect for this recipe. Make sure it’s clean and ready to go. There’s no greasing or lining needed for this particular dish. We’re just going to dump everything in!
Step 2: Mix Dry Ingredients
Actually, for this recipe, there are no separate dry ingredients to mix initially. We’ll be adding the seasonings directly to the slow cooker with the other components. So, skip this step and move on to the wet ingredients – which, in this case, are almost all going in together!
Step 3: Mix Wet Ingredients
In your slow cooker insert, add your drained whole kernel corn. Then, add the softened cream cheese, heavy cream, and cubed butter. Now, sprinkle in the salt, pepper, and granulated sugar. If you’re using nutmeg, add that now too. It might look a bit chunky at this stage, and that’s perfectly okay. The magic happens when it starts to cook.
Step 4: Combine
This is where you’ll give everything a good stir right in the slow cooker. Use a spoon or spatula to gently combine the corn, cream cheese, cream, butter, and seasonings. Make sure to break up the cream cheese a bit and get everything as evenly distributed as you can. Don’t worry about perfection; it will all melt and blend together as it cooks.
Step 5: Prepare Filling
You’ve already prepared your “filling” ingredients in Step 3 by adding the cream cheese, heavy cream, and butter directly into the slow cooker with the corn and seasonings. So, consider this step done!
Step 6: Layer & Swirl
There’s no layering or swirling involved in this particular recipe. It’s a simple “all-in-one-pot” method. Just ensure everything is mixed together well in the slow cooker insert.
Step 7: Bake
Cover your slow cooker and cook on low for 2 to 3 hours, or on high for 1 to 1.5 hours. The corn is done when it’s heated through and the cream cheese and butter have melted, creating a rich, creamy sauce. Stir it occasionally if you can, but it’s forgiving if you can’t. The goal is to have tender corn suspended in that luscious sauce. You’ll know it’s ready when it’s creamy and delicious!
Step 8: Cool & Glaze
Let the crockpot creamed corn sit for about 5-10 minutes after you turn off the slow cooker. This allows the sauce to thicken up just a bit more. There’s no separate glaze to add in this recipe; the creaminess *is* the glaze!
Step 9: Slice & Serve
Spoon generous portions of the warm, creamy corn into bowls. It’s best served hot, right out of the slow cooker. Garnish with a little extra black pepper if you like, or some fresh parsley for a pop of color. It’s so wonderfully creamy and comforting, it doesn’t really need much else!
What to Serve It With
This crockpot creamed corn is so versatile, it’s practically a chameleon in the kitchen! For breakfast, imagine a dollop of this alongside some scrambled eggs and crispy bacon. It adds a touch of sweetness and a creamy texture that’s just divine. A side of toast and a hot cup of coffee, and you’ve got a breakfast fit for a king. For brunch, it’s the perfect companion to a spread of quiches, roasted potatoes, and perhaps some glazed ham. For a more elegant touch, serve it in small ramekins and top with a sprinkle of chives. It’s sophisticated yet utterly comforting. As dessert? Yes, you heard me! While it’s savory, its sweetness makes it a delightful, unexpected treat after dinner, especially if you’re craving something sweet but don’t want to bake a whole cake. Serve it in small portions with a drizzle of honey or a sprinkle of cinnamon. For cozy snacks, this is pure bliss. Think a rainy afternoon, a good book, and a bowl of this warm, creamy corn. It’s the ultimate comfort food for a simple, satisfying snack. My family absolutely adores this with roasted chicken or pork chops. It’s also fantastic alongside grilled steaks during the summer. The sweetness of the corn really cuts through the richness of the meat beautifully.
Top Tips for Perfecting Your Crockpot Creamed Corn
Over the years, I’ve learned a few little tricks that help make this crockpot creamed corn absolutely perfect every single time. For the corn itself, make sure you drain it really, really well. I can’t stress this enough! Excess water is the enemy of creamy. If you’re using canned corn, give the can a good shake and let it sit in the colander for a minute. If you’re using frozen, thaw it completely and pat it dry. When it comes to mixing, don’t overthink it. Just get everything in the slow cooker and give it a good stir to combine. The goal is to ensure the cream cheese and butter start melting and blending into the corn. This isn’t a delicate batter, so don’t worry about overmixing; just focus on distributing the ingredients. For the creaminess, the key is using full-fat ingredients. While you *could* use milk or half-and-half, heavy cream and full-fat cream cheese really provide that luxurious, velvety texture that makes this dish so special. I’ve tested this with almond milk and it actually made it even creamier in a different way, but the richness wasn’t quite the same, so stick to dairy if you can for the classic taste. Ingredient swaps are pretty straightforward here. If you can’t find heavy cream, a good quality half-and-half will work, but it won’t be quite as rich. You can also adjust the sugar to your preference – some people like it sweeter, some less so. Taste and adjust! For baking tips, it’s less about baking and more about slow cooking. Just ensure your slow cooker is on a low setting for a longer period or high for a shorter time. The visual cue is more important than the exact time: it’s done when it’s thick, creamy, and the corn is tender. If it seems a bit too thin after cooking, just remove the lid for the last 15-20 minutes on a low setting to allow some of the liquid to evaporate. And finally, for that truly decadent finish, a little pinch of nutmeg, if you have it, adds a subtle warmth that’s just divine. It’s these little things that take it from good to absolutely unforgettable.
Storing and Reheating Tips
This crockpot creamed corn is so good, you’ll want to savor every last bit, and thankfully, it stores and reheats like a dream! At room temperature, I wouldn’t leave it out for more than about two hours. It’s dairy-based, so it’s best to get it into the fridge sooner rather than later, especially if your kitchen is warm. Refrigerator storage is where it really shines. Once it’s cooled down a bit, transfer any leftovers to an airtight container. It will stay delicious in the fridge for about 3 to 4 days. The sauce might thicken up a bit more as it cools, which is perfectly normal. For freezer instructions, this is also a great candidate for freezing! Let it cool completely, then portion it into freezer-safe containers or bags. You can freeze it for up to 2 to 3 months. To thaw, transfer it from the freezer to the refrigerator overnight. When it comes to reheating, you have a few options. The easiest way is to gently reheat it in a saucepan over low heat on the stovetop, stirring occasionally, until heated through. If it seems a bit thick after refrigeration or thawing, you can stir in a tablespoon or two of milk or cream to loosen it up. Alternatively, you can reheat individual portions in the microwave. Just be sure to stir it halfway through to ensure even heating. For those who froze it, reheating in the slow cooker on the warm setting is also an option, but be sure to stir it well as it heats up. The most important thing is to reheat it gently to avoid scorching or separating the creamy sauce. The flavor remains fantastic, so don’t hesitate to make a big batch!
Frequently Asked Questions
Final Thoughts
Honestly, this crockpot creamed corn is one of those recipes that just makes life easier and tastier. It’s the perfect example of how simple ingredients, combined with a little slow cooker magic, can create something truly extraordinary. The way it turns out so creamy and flavorful with barely any effort is just astounding. It’s become a staple in my home, and I’m so happy to share it with you. It’s the kind of dish that brings people together and makes everyday meals feel a little bit special. If you love this recipe, you might also enjoy my Slow Cooker Mac and Cheese or my Creamy Garlic Parmesan Potatoes – they’re in a similar vein of comfort food goodness! Give this crockpot creamed corn a try, and I promise you won’t be disappointed. I can’t wait to hear how yours turns out and what you serve it with! Please feel free to leave a comment below with your thoughts or any variations you try. Happy cooking!
Easy Crockpot Creamed Corn Like Rudy's
Ingredients
Main Ingredients
- 32 ounces frozen corn
- 8 ounces cream cheese cut into 1" cubes
- 0.33 cup heavy cream
- 0.25 cup butter
- 2 tablespoons sugar
- 0.5 teaspoon black pepper freshly ground
- 0.25 teaspoon kosher salt be careful not to over salt
Instructions
Preparation Steps
- Combine all ingredients in the crock-pot and cook on low for 4 hours. Stir to combine and make sure the cream cheese has completely melted into the sauce.
- The finished corn will hold nicely on low (or on warm, if your Crock-Pot has that setting) for another hour or two without a problem. Enjoy!
