Slow Cooker Creamed Corn
- Yield 8
- Prep 5 minutes
- Total 5 minutes
Slow Cooker Creamed Corn is a sides recipe on Avoteb. The yield on the card is 8. Plan on 5 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 4 (15-ounce) cans whole kernel corn, drained (or 2 pounds frozen whole-kernel corn, thawed and drained)
- 1 (8-ounce) brick cream cheese, diced
- 1/3 cup milk
- 3 tablespoons butter, diced
- optional: 1 tablespoon honey or sugar
- fine sea salt and freshly-cracked black pepper, to taste
Method
Mix corn, cream cheese, milk, butter, honey (if using), and a pinch of salt and pepper in the bowl of a small slow cooker. Whisk briefly to combine.
Slow cook: Cover and cook on low for 2-3 hours*, until the cream cheese and butter are melted. (It is worth checking the corn every 30-45 minutes or so to give it a stir and ensure that it does not accidentally burn.)
Whisk the mixture until combined. Then taste and season with additional salt and pepper if needed.
Plate Plate warm and enjoy!
