Slow Cooker Creamed Corn

Ingredients

• 1 (16 oz / 450 g) bag frozen corn
• 1 (8 oz / 225 g) block cream cheese
• 1/2 cup butter (1 stick)
• 1/2 cup milk (or heavy cream for a richer texture)
• 1–2 tablespoons sugar (optional)
• Salt and black pepper, to taste

Instructions

1. Add the frozen corn to the slow cooker and spread it into an even layer.
2. Place the block of cream cheese on top of the corn.
3. Add the butter and pour in the milk or heavy cream.
4. Sprinkle with the sugar (if using), along with a pinch of salt and black pepper.
5. Cover and cook:
   • LOW: 4 hours
   • HIGH: 2 hours
6. Once the cream cheese and butter have melted, stir everything together until smooth and creamy.
7. Taste and adjust the seasoning with additional salt and pepper if needed.
8. Serve warm as a side dish.

Optional Add-Ins

• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• Crumbled cooked bacon
• Chopped green onions
• 1/2 teaspoon garlic powder
• A pinch of paprika or cayenne pepper

Tips

• For extra creaminess, use heavy cream instead of milk.
• Stir once or twice during cooking if convenient, though it’s not required.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.