Easy Creamed Corn (Two Ways!)
Creamed corn is one of those nostalgic dishes that brings…
Servings: 10 servings
Ingredients
Ingredients
- 32 ouncesfrozen cornor 4 cans whole corn drained
- 2/3 cuphalf and half
- 1 tablespoonsugar
- 1/2 teaspoonsalt
- 1/2 teaspoonfresh ground black pepper
- 8 tablespoonsunsalted butter1 stick cubed (I used Challenge butter)
- 8 ouncescream cheesecubed I used Challenge cream cheese
Instructions
Instructions
- Place a 3‑quart slow cooker on a stable surface. Add either 32 ounces frozen corn (do not thaw) or 4 cans whole corn, drained.
- Pour in 2/3 cup half and half. Add 1 tablespoon sugar, 1/2 teaspoon salt, and 1/2 teaspoon fresh ground black pepper. Stir to combine.
- Scatter 8 tablespoons unsalted butter (1 stick), cubed, and 8 ounces cream cheese, cubed, evenly over the top.
- Cover and cook on high for 2 to 3 hours or on low for 5 to 6 hours.
- Remove the lid and stir the butter and cream cheese into the corn until fully melted and the mixture is smooth. Taste and add more salt or fresh ground black pepper if desired.
- Replace the lid and continue cooking on high for 15 minutes, or until the creamed corn reaches your desired consistency.
- Transfer the creamed corn to a serving dish and, if desired, garnish with additional fresh ground black pepper. Serve hot.
Equipment
- 3-quart slow cooker
Notes
Place cream cheese, butter, and half and half in a large saucepan over medium high heat.
Stir until smooth.
Add sugar, salt, and pepper and stir to combine.
Reduce heat to medium or medium low heat, add corn and continue stirring, frequently, until corn is heated through and mixture reaches desired consistency, 5 to 15 minutes.
Stir until smooth.
Add sugar, salt, and pepper and stir to combine.
Reduce heat to medium or medium low heat, add corn and continue stirring, frequently, until corn is heated through and mixture reaches desired consistency, 5 to 15 minutes.