A decadent, homemade version of creamed corn for the Crockpot - you'll never go back to canned again!
I'm seriously a maniac over creamed corn. I've always loved it. I remember always asking for seconds when my mom made it with dinner, usually chicken parmesan. It was SO good!
Creamed corn was one of those things that I really never thought of making myself at home. It always came from a can and if it tasted great that way, why make it at home? Honestly, if you're just starting cooking dinner for your family, there's nothing wrong with creamed corn from the can. I have to warn you, though. Once you make this recipe, there's no turning back.
No can is going to taste as thick and creamy as this. It's heavenly! I highly suggest keeping a spoon next to the slow cooker, because after dinner when you're putting the dishes in the dishwasher, you'll want to keep stealing spoonfuls. I will always have a special fond-ness for the pale-yellow, soupy, canned stuff (gross sounding, I know), but seriously. It doesn't hold a candle to this amazingness!!
Homemade Creamed Corn in the Crockpot
4 cups frozen corn (1 lb 3 oz family sized bag)
8 oz cream cheese, room temperature
1/2 cup milk
1/2 cup butter
1 tablespoon sugar
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper (plus more for serving)
Combine all ingredients in a 3 quart slow cooker, don't worry about mixing thoroughly, just throw it all in. Cook on high for 1 hour, stir, then cook an additional hour. Serve with fresh ground black pepper.
Ohhh man I wish I was having this for dinner tonight! And yes, I would be completely satisfied with just this for dinner. :D
Here are some more of my favorite side-dish recipes: