Ingredients
Ingredients
- 3 (15.25 oz) cans whole kernel corn, drained
- 8 oz package cream cheese, cut into 8 pieces
- ½ cup milk
- ½ cup unsalted butter, cut into 1 tablespoon pieces
- 1 tablespoon granulated sugar
- Salt, to taste
- Black pepper, to taste
Instructions
- Combine the ingredients: Drain the canned corn thoroughly and add it to a 4-quart slow cooker. Add the cream cheese pieces, milk, butter pieces, granulated sugar, salt, and black pepper.
- Cook low and slow: Cover the slow cooker with its lid and cook on the LOW setting for 2 to 3 hours. Stir the mixture every 30 minutes to prevent burning and ensure the cream cheese and butter completely melt into a creamy sauce.
- Season and serve: Taste the creamed corn and adjust seasoning by adding more salt and pepper if needed. Transfer the creamed corn to a serving dish and garnish with fresh parsley for a touch of color and flavor before serving.
Notes
- Stirring frequently during cooking prevents the bottom from scorching and helps achieve a smooth, creamy texture.
- You can substitute cream cheese with mascarpone for a richer flavor.
- If you prefer a thicker consistency, cook a bit longer uncovered to reduce excess liquid.
- This recipe can be doubled easily for larger gatherings.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 2 hours 55 minutes
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
