Slow Cooker Creamed Corn – hellooooo to this perfectly dreamy, creamy, comforting fall side dish! Oh and yes there’s bacon, because I’m adding bacon to everything lately.
But if you wan’t you can skip the bacon. But why would you?
And if you like that slightly pureed cream corn just use an emulsion blender to blitz it up a bit before you add in the green onions and bacon.
So what makes this so good?
The cream cheese. This recipe is all about that generous dose of cream cheese.
It makes it creamy and lightly tangy and just perfectly delicious!
Homemade creamed corn couldn’t get any easier. You simply add the corn and milk to the slow cooker, dot it with cream cheese and butter then cook it for 2 hours on high and stir.
Then for that extra flavor sprinkle it with bacon and some fresh green onions.
Make to go with your weekend meal, and of course add it to the Thanksgiving menu. Everyone will want the recipe!
And during summer months feel free to use fresh corn in this recipe when you’ve got some around to use up.
Random tip, did you know you can cook bacon in the microwave between layers of paper towels? I do it on occasion when I’m in a hurry. It would be a great method here to keep the whole simplicity thing going.
To do so, just layer a few paper towels on a plate (wide enough to fit bacon strips), top with the bacon in a single layer, top with a few more paper towels then cook on high until crisp (it usually takes about 4 minutes or so but varies based on the microwave wattage and thickness of the bacon). Crumble once cool.
Slow Cooker Creamed Corn
The easiest creamed corn recipe! And for another layer of flavor top it with crispy bacon bits and fresh green onions. This is the perfect comforting side dish and such a breeze to make!
- 2 (16 oz) bags frozen petite corn
- 1 1/2 tsp granulated sugar or honey
- 3/4 tsp salt, then more to taste
- Freshly ground black pepper, to taste
- 2/3 cup whole milk
- 4 Tbsp unsalted butter, diced into 1 Tbsp pieces
- 1 (8 oz) pkg. cream cheese, diced into cubes
- 4 slices diced and cooked bacon (optional)
- 2 Tbsp chopped green onion (optional)
Place corn in a 3.5 quart - 6 quart slow cooker. Sprinkle in sugar, salt and pepper.
Pour in milk then scatter cream cheese and butter over corn. Cover and cook on high 2 - 2 1/2 hours or low 4 - 5 hours.
Stir mixture well (it will seem curdled at first but will blend after stirring. If you want it a little thicker let it rest about 10 minutes with slow cooker turned off).
Sprinkle or stir in bacon and green onions. Serve warm.
Recipe source: Cooking Classy