Slow Cooker Creamed Corn
Frozen corn turns rich and creamy in the slow cooker with milk, butter and cream cheese, finished with bacon and green onion for extra savoriness.
Prep 10 min · Cook 2 hr 15 min · Total 2 hr 25 min · Makes 8 servings
Ingredients
- 2 bags frozen petite corn
- 1 1/2 tsp granulated sugar or honey
- 3/4 tsp salt, then more to taste
- Freshly ground black pepper, to taste
- 2/3 cup whole milk
- 4 Tbsp unsalted butter, diced into 1 Tbsp pieces
- 1 pkg. cream cheese, diced into cubes
- 4 slices diced and cooked bacon
- 2 Tbsp chopped green onion, optional
Directions
- Add the corn to a 3.5 quart – 6 quart slow cooker. Season it with the sugar, salt and pepper. Pour the milk over the top, then dot the corn with the cream cheese and butter.
- Put on the lid and cook on high for 2 – 2 1/2 hours, or on low for 4 – 5 hours. Stir everything thoroughly; it may look a little curdled at first, but it will come together as you mix. If you’d like it thicker, turn off the slow cooker and let it sit for about 10 minutes.
- Add the bacon and green onions by sprinkling them over the top or stirring them in. Serve warm.