Crock Pot Cream Style Corn (Ultra Creamy, Hands-Off Side Dish) Recipe
This Crock Pot Cream Style Corn recipe is a rich and ultra creamy side dish that’s incredibly easy to make. Using frozen corn, cream cheese, butter, and a few simple seasonings, it cooks slowly to a velvety texture, perfect for pairing with any meal. The hands-off slow cooker method means you can set it and forget it while the flavors develop beautifully.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 2 lbs frozen corn (about 8 cups)
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 8 ounces cream cheese, cut into cubes
- ½ cup butter, cut into cubes
Instructions
- Combine Ingredients: Add the frozen corn, heavy cream, sugar, salt, and pepper to your slow cooker. Then evenly distribute the cubed cream cheese and butter on top of this mixture without stirring them in yet.
- Cook Slowly: Set the slow cooker on low and cook for 4 to 5 hours. Stir the mixture well after about 2 hours to help the ingredients meld evenly. Alternatively, cook on high for 2 to 3 hours. The corn should become tender but still have some texture, avoiding being mushy.
- Blend for Creaminess: Once cooked, use an immersion blender or transfer about half of the corn mixture to a regular blender and blend until smooth. Return the blended portion to the slow cooker and stir thoroughly to combine the creamy and chunky parts together.
Notes
- Stirring halfway through helps ensure even cooking and prevents scorching.
- Adjust sugar and salt to taste depending on your preference.
- Use an immersion blender for ease; if using a regular blender, allow the mixture to cool slightly to avoid splatters.
- This dish freezes well; reheat gently to maintain creaminess.
- For a lighter version, consider substituting half-and-half for heavy cream, though richness will be reduced.
