Ingredients
- 4 cups frozen corn (or fresh corn kernels)
- 1 cup heavy cream
- ½ cup whole milk
- ¼ cup unsalted butter, cubed
- 1 tablespoon sugar (adjust to taste)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 4 ounces cream cheese, cubed
- ½ cup shredded Parmesan or sharp cheddar cheese (optional, for extra richness)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
- Chopped fresh parsley, for garnish (optional)
Instructions
Lightly grease the inside of your slow cooker with butter or nonstick spray to prevent sticking.
Place the frozen or fresh corn into the slow cooker. Add the heavy cream, milk, cubed butter, sugar, salt, black pepper, and garlic powder. Stir everything together until evenly combined.
Cover the slow cooker with the lid and cook on low for 3-4 hours, stirring occasionally. This allows the flavors to meld together while the corn becomes tender and creamy.
About 30 minutes before serving, add the cubed cream cheese and shredded Parmesan (if using). Stir well and allow the cheese to melt into the mixture, creating a rich and velvety texture.
If you prefer a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker. Let it cook for an additional 10-15 minutes until the mixture thickens.
Once the creamed corn is thick, creamy, and heated through, give it a final stir. Sprinkle with chopped parsley for a pop of color, then serve warm and enjoy!
- Prep Time: 5 minutes
- Cook Time: 3-4 hours (on low)
Nutrition
- Calories: 280
- Sugar: 7g
- Fat: 16g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g