Easy Crockpot Creamed Corn Recipe

Well, avid chefs at home, it looks like you’re in for a treat with this creamed corn recipe, brought to us by wellness coach and recipe developer Miriam Hahn. This dish is deliciously creamy, rich, and wonderfully delicious, and it’s sure to be a family favorite. “It’s not really a healthy recipe…no matter how you slice it,” says Hahn. What it is, as Hahn puts it, is a “decadent side dish that’s a special holiday treat or special comfort meal.”

You will want to make this recipe over and over again. “This recipe is an old fashioned type [of] side dish that a lot of people like for parties,” adds Hahn. “It’s a very delicious and easy to prepare southern-style dish! If you’re wondering why Hahn uses a slow cooker here, rather than, say, an Instant Pot, it’s because this particular recipe is best cooked slowly at a lower temperature. That way, “everything mixes and gets creamy,” says Hahn.

So if you’re looking for a classic, enjoyable side dish that emphasizes taste over nutritional value, then Hahn’s Creamed Corn is a total winner. And in case you’re looking for ways to make it a little less decadent, Hahn suggests using dairy-free Earth Balance butter, plant-based milk like soy, and dairy-free cream cheese.

Gather the ingredients for the Crockpot Creamed Corn

To make Hahn’s recipe for Crockpot Creamed Corn, you’ll only need six ingredients, one of which is canned corn. Specifically, you will need three 15-ounce cans of whole kernel corn. You will also need 1 cup of milk. You can really use any type of milk you want, including plant-based options, as long as the one you choose is unsweetened or flavored. The creaminess here will mostly be provided by the cream cheese (8 ounces of regular cream cheese, as opposed to whipped cheese). Additionally, you will need ½ tsp salt, ¼ tsp pepper, and ½ cup butter. To garnish this dish like Hahn did, you’ll need a handful of chopped flat-leaf parsley, but that’s optional.

Prepare corn kernels and add milk, salt and pepper

Use a can opener to open your cans of corn kernels. Place a colander in the sink and empty the cans of corn kernels into the colander. Run cold water and rinse the corn kernels until the water runs clear. Let the rinsed corn kernels drain completely while you take out your slow cooker/Crockpot. Place drained corn kernels, milk, salt and pepper in your slow cooker and stir to combine.

Prepare the butter and the cream cheese

Rather than placing a solid block of cream cheese and a stick of butter in your slow cooker, it’s best to cut the cream cheese and butter into more manageable pieces that will melt slower and more evenly. Therefore, cut your cream cheese into cubes and cut your butter into ¼-inch-thick slices. Place cream cheese cubes and butter slices over corn mixture in slow cooker. There’s no need to stir — just let them sit on top, advises Hahn.

You’re just “set and forget” to enjoy your Crockpot Creamed Corn

Set the temperature on your slow cooker/cooker to high and set the time to three hours. Place the lid on the stovetop of your slow cooker and you can take the time to relax for a few hours.

When you return, open the lid and stir the mixture once. Then replace the lid and set the timer for another 20 minutes, by which time your Crockpot Creamed Corn will be ready to serve.

Garnish your dish with flat-leaf parsley (or other herbs of your choice) as a garnish, if you wish, and enjoy with the family. Not only will your kitchen smell good, but your meal will be just as delicious!

About Marco C. Nichols

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