Creamy, sweet creamed corn homemade in either your slow cooker or on the stove - it's an easy, delicious addition to any dinner!
Crock Pot Time - Optional/Alternate Method6hrs
Course: Side Dish
Keyword: corn, easy sides, side dish, thanksgiving
Author: Mikayla M
32ozfrozen sweet corn*Two 16 oz bags
4ozunsalted butter1/2 cup
6ozhalf and half2/3 cup
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. Place lid on top of pot.
Stir every 25-30 minutes, and allow to simmer gently for 2 hours, or until corn is tender.
Remove lid when corn is tender and simmer until sauce is thick and creamy, about 30 mins. 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. Turn slow cooker to the keep warm setting. It will continue to cook and thicken, keep on warm for at least 2 hours. Stir occasionally to prevent sticking or scorching.
Serve when thickened and tender.
*Alternatively, substitute 9-10 ears of fresh corn with kernels cut from cob, or 4 cans of drained corn.In both cooking methods, sticking and scorching are possible without occasional stirring.Recipe can be doubled or halved. Reheats well.