Crockpot Creamed Corn

This cheesy crockpot creamed corn combines simple ingredients of cheddar cheese, cream and corn all slow cooked to perfection. It's a perfect side dish that will easily become a family favorite at holiday gatherings.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 329kcal

Author Sherri Hagymas

Ingredients

20 ounces corn kernels frozen (2-10 ounce bags)
¾ cup heavy cream
4 tablespoons butter unsalted and cubed
2 teaspoons white granulated sugar
1 teaspoon salt
½ teaspoon black pepper
¼ cup milk
2 tablespoons cornstarch
1 cup freshly shredded cheddar cheese

Instructions

Spray the crockpot with non-stick cooking spray.
In the slow cooker, add the corn, heavy cream, cubed butter, sugar, salt and pepper and stir to combine well.
20 ounces corn kernels, ¾ cup heavy cream, 4 tablespoons butter, 2 teaspoons white granulated sugar, 1 teaspoon salt, ½ teaspoon black pepper
Cook on high for 2 hours or on low for 4 hours.
In a small bowl, whisk together the milk and cornstarch and add the mixture to the corn in the crockpot and stir to combine well.
¼ cup milk, 2 tablespoons cornstarch
Add the shredded cheddar and stir in.
1 cup freshly shredded cheddar cheese
Cook on high for another another hour or 2 until creamy.

Notes

Use 4 ounces of cream cheese instead of cheddar cheese.

Add ½ cup of finely diced onion.

Use fresh corn cut off the cob if you'd like. Sauté or blanch it for 1-2 minutes before adding it to the crockpot.

Use 2 cans of sweet corn.

I use whole milk with the cornstarch but use any you have on hand.

Use flour instead of cornstarch for the roux.

Be sure to shred your own cheese off a block. It melts so much better and is so much creamier.

Double the recipe for a large group.

Nutrition