Ingredients
- 32 ounces frozen sweet corn
- 8 ounces cream cheese cubed
- 1/3 cup heavy cream
- 1/4 cup unsalted butter sliced
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/4 cup mayonnaise
Method
- Lightly grease your crock pot to prevent sticking.
- Add the frozen corn, cubed cream cheese, heavy cream, sliced butter, sugar, and all seasonings.
- Give everything a good stir to combine.
- Cover and cook on LOW for 3 hours, stirring halfway through.
- Stir well at the end, making sure the cream cheese is fully melted and smooth.
- Stir in the mayonnaise for extra creaminess and flavor. Add more seasonings to taste.
- Turn the crock pot to WARM and serve straight from the slow cooker.
Nutrition
Notes
Tips for the Best Creamed Corn
- Don’t thaw the corn – it goes straight in frozen
- Cube the cream cheese so it melts evenly
- Stir halfway through to prevent uneven cooking
- Adjust sweetness by reducing sugar slightly if you prefer less sweet
- Add bacon or ham at the end- stir in 1 cup cooked, crumbled bacon or ham into the corn at the end for smokiness.
For a Double Batch:
- Use a 6–8 quart slow cooker
- Double all ingredients
- Cook on LOW for 3–4 hours, stirring occasionally
- If your crock pot is very full, allow a little extra cooking time and stir more frequently to ensure even heating.