Prep time: 10 min.
Cook time: 4-6 hours
Serves: 5-6
- 3 cups frozen whole kernel corn (or 2 15 oz. cans whole kernel sweet corn, drained).
- 6 oz. cream cheese, cubed.
- 1 1/2 teaspoon sugar
- 3/4 teaspoon salt
- A few dashes of black pepper.
- 1/3 teaspoon smoked paprika
- 1/2 cup heavy whipping cream (see note).
- 2 Tablespoons butter
Follow along for weekly recipes and meal ideas.
- Place corn, sugar, seasonings and heavy whipping cream into your slow cooker/ crock pot, then stir the mixture to incorporate the sugar and seasonings.
- Dot the corn mixture with cream cheese and butter then cover and cook on low for 4-6 hours or on high for 2-4 hours. Give the corn mixture a stir every couple of hours to help incorporate the cream cheese. If you are not able to “babysit” the corn, you can give it a good mix after it has cooked instead. Enjoy!
*Note Frozen corn will have more liquid than drained whole kernel corn. If needed you can add a splash or two of the liquid from the canned corn, or you can use 1/4 cup whole milk and 1/4 cup heavy cream instead of 1/2 cup heavy cream. If you see that the creamed corn is still too thick after it has cooked, you can add a little warmed milk until you get the desired consistency.
Try serving this creamed corn with Rice and Beef Casserole with Cracker Topping, Steak and Rice dinner. or with Chicken Curry Pie!
This Mom Cooks 