Description
Rudy’s Slow-Cooker Creamed Corn is a rich and comforting side dish featuring sweet, tender corn gently cooked in a creamy sauce made from cream cheese, butter, and heavy cream, enhanced with subtle seasonings. Perfect for family dinners or holiday gatherings, this slow-cooker recipe ensures the cream cheese melts into a luscious sauce, offering a delightful balance of sweetness and savory flavor.
Ingredients
Ingredients
- 32 ounces frozen corn
- 8 ounces cream cheese, cut into 1-inch cubes
- 1/3 cup heavy cream
- 1/4 cup butter
- 2 tablespoons sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt (be careful not to over salt)
Instructions
- Combine Ingredients: Place the frozen corn, cream cheese cubes, heavy cream, butter, sugar, black pepper, and kosher salt into the crock-pot. Ensure all ingredients are evenly distributed for consistent cooking.
- Cook Slowly: Set your crock-pot to low and cook the mixture for 4 hours. This slow cooking process allows the cream cheese to melt fully and the flavors to meld into a rich, creamy sauce.
- Stir and Serve: After cooking, stir the creamed corn thoroughly to ensure the cream cheese is completely melted and evenly mixed within the dish. Serve warm.
- Keep Warm Option: If your crock-pot has a warm setting, you can hold the dish on warm for up to two more hours without compromising texture or flavor.
Notes
- This recipe doubles well, making it ideal for serving larger crowds.
- Be cautious with the salt as the kosher salt and cream cheese already provide some seasoning.
- Using frozen corn means you can prepare this recipe year-round without relying on fresh corn availability.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
