|A super easy, cheesy and creamy, delicious slow cooker corn side dish, perfect for any gathering, church social, reunion or holiday.|
Slow Cooker Cheesy Creamy CornIt's been three years since Charlotte, one of our Facebook family members mentioned a corn dish similar to this, and I've missed at least three cycles of major holidays getting it posted, failing to remember to get that final shot of what it looks like on a plate! Eh, what can I say? These days, sometimes, it takes me awhile to do things.
Well, although those major holidays have once again passed, because peak summer corn is still a bit away from us and since I made this for Easter, I'm posting it now. Besides those big holidays, it's an equally great side dish for those backyard family barbecues, church socials, family reunions and potlucks you'll be attending anyway, and, it's so easy to both make and transport too!
Now... first let me say that I truly love skillet creamed corn, made from freshly shucked ears of summer corn, so right up front I'm telling you this dish is not that. For one, it's far more rich, and while not likely a corn side that you'd want to make as a daily side dish, it's still a perfect holiday, event or company's coming side anytime.
Here's how to make it, and as always, scroll on down a little further past these step-by-step pictures, to get the full recipe, with measurements, instructions and a printable document.
I'm using drained, canned corn this time, because I have that in the pantry more often than I do frozen, but I have used frozen corn as well. I like the crunch of the canned myself, as frozen is much softer in texture, but to substitute, you'll need about 4-1/2 cups of corn. Add the corn to your slow cooker.
Stir in half and half, sugar, salt and pepper.
Top with butter.
Add cream cheese.
Cover and cook on low 3-4 hours, stirring occasionally, or until nicely thickened. For a little extra cheesy goodness, stir in a little shredded cheddar or Velveeta at the end until melted. Doesn't get much easier than that y'all!
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Recipe: Slow Cooker Cheesy Creamed Corn©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 3 hours | Yield: About 8 to 10 servings
- 3 (15.25 ounce) cans whole kernel corn, drained (or 4-1/2 cups frozen)
- 1-1/4 cups half and half
- 1-1/2 tablespoons granulated sugar, or to taste
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/2 cup (1 stick) cold unsalted butter, sliced
- 1 (8 ounce) block cold cream cheese, cubed
Add corn to a 4 quart slow cooker and stir in half and half, sugar, salt and pepper. Top with butter and cream cheese. Cover and cook on low 3-4 hours, stirring occasionally, or until nicely thickened. Before serving, stir, taste, and adjust salt and pepper as needed.
*Cook's Notes: For extra cheese flavor, just before serving, stir in 1 cup of shredded or diced, sharp or extra sharp cheddar cheese or Velveeta. Mix until melted in.
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