Homemade Creamed Corn
Creamy, sweet creamed corn homemade in either your slow cooker or on the stove - it's an easy, delicious addition to any dinner!
Servings: 8
Calories: 368kcal
Ingredients
- 32 oz frozen sweet corn* Two 16 oz bags
- 8 oz cream cheese
- 4 oz unsalted butter 1/2 cup
- 6 oz half and half 2/3 cup
- 2 oz parmesan cheese
- 1 tsp granulated sugar
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Instructions
Stove Top Directions:
- Place a large pot over medium heat. Add all ingredients. Stir as the butter, cream cheese, and Parmesean melt to prevent sticking to bottom of the pan.
- When cream mixture begins to boil, stir, and reduce heat to low. Stir every few minutes to prevent scorching, until mixture is at a low, gentle simmer.
- Stir every 20-30 minutes, and allow to simmer gently for 1 hours, or until corn is tender and cream is thickened.
- Serve hot topped with parsley and fresh cracked black pepper (optional).
Slow Cooker Directions:
- Place all ingredients into your slow cooker and stir to make sure butter and cheese are near the bottom.
- Turn slow cooker onto low and cover.
- Stir every hour for 4 hours.
- Remove the lid for the last 30 minutes of cooking. Serve when thickened and tender.
Notes
- Alternatively, substitute 6.5 cups of fresh or drained canned corn, that's about 4 cans or 9-10 ears of corn.
- In both cooking methods, sticking and scorching are possible without occasional stirring.
- The recipe can be doubled or halved. Reheats well.
Nutrition
Calories: 368kcal | Carbohydrates: 30g | Protein: 9g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 74mg | Sodium: 511mg | Potassium: 407mg | Fiber: 3g | Sugar: 2g | Vitamin A: 866IU | Vitamin C: 8mg | Calcium: 142mg | Iron: 1mg