This creamed corn recipe with cream cheese is the perfect side dish for both holidays and summer BBQs.
Only 6 simple ingredients, two of them being salt and pepper, make this creamed corn side dish super easy to make.
True southern comfort food that is simmered in the slow cooker to deliver a rich, creamy, and delicious side that is so good you will have a hard time stopping at one serving.
This creamed corn is one tasty vegetable that everyone is going to love and you are never going to go back to the canned stuff.
Creamed Corn Ingredients
- 3 15 oz cans of corn, drained (can sub with frozen corn)
- 1 cup milk
- ½ tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 stick butter
- 8 oz cream cheese
- Optional garnishes: additional pepper, finely chopped parsley, or chives
How to Make a Simple Creamed Corn Recipe with Cream Cheese!
Add drained corn into a large slow cooker.
Pour in the milk.
Add in the sugar, salt, and pepper. Stir to combine.
Cut the butter into thin slices and cube the cream cheese. Layer the butter and cream cheese over the top of the corn.
Without stirring, cover the slow cooker and cook for 2-3 hours on high.
Once cooking has completed, stir and serve warm topped with additional pepper, and finely chopped parsley or chives if desired.
There are definitely ways you can variate this dish.
For a little spice to balance out the sweet, add 1-2 tablespoons of finely chopped jalapenos (seeds removed), or replace the plain cream cheese with jalapeno cream cheese.
How do I store this creamed corn? Can it be frozen?
This creamed corn recipe with cream cheese will stay good in the fridge for up to 3 days. Reheat leftovers in a saucepan or in the microwave until warm.
Although you can freeze this side dish in an airtight container for up to 3 months it does have dairy in it and that can sometimes separate when frozen and reheated.
If you do decide to freeze it you will want to defrost in the fridge overnight and reheat until warmed through.
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Creamed Corn Recipe with Cream Cheese
Ingredients
- 3 15 oz cans of corn drained
- 1 cup milk
- ½ tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 stick butter
- 8 oz cream cheese
- Optional garnishes: additional pepper finely chopped parsley or chives
Instructions
- Add drained corn into a large slow cooker.
- Pour in milk.
- Add sugar, salt, and pepper. Stir to combine.
- Cut butter into thin slices and cube the cream cheese. Layer the butter and cream cheese over the top of the corn.
- Without stirring, cover the slow cooker and cook for 2-3 hours on high.
- Once cooking has completed, stir and serve warm topped with additional pepper, and finely chopped parsley or chives if desired.
Notes
- Frozen corn may be used in place of canned corn.
- For a little spice to balance out the sweetness, add 1-2 tablespoons of finely chopped jalapenos (seeds removed), or replace the plain cream cheese with jalapeno cream cheese.
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