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I’m always asked to bring the same side dishes to family functions! This is a favorite among my nieces, nephews and my own kids. I also like this as a side dish for potlucks. This recipe is always a big hit for the kids and adults alike. It’s always the first side dish to be completely eaten, even when I double it like I do for Thanksgiving day. I’m going to have to triple it soon if we start adding in family members through marriage in the next few years.
Jump to RecipeMy favorite part of this recipe, besides how much everyone loves it, is that it is the EASIEST side dish I make! This is a true dump and go slow cooker recipe. You put all the ingredients in the slow cooker and don’t touch until it’s done cooking. It is the epitome of easiness! It cooks for 3-8 hours, depending on if you want to cook it on high or low. I prefer low for the longer time of 6-8 hours, but have definitely used high heat for 3-4 hours plenty of times when that timing was better for my schedule.
This is what it looks like at the beginning before it has cooked. Things start to look cooked and golden brown by the end of 8 hours! Those clumps of cream cheese will still be blobs at the end but will easily stir smooth after being cooked.
I think you should definitely give this recipe a try – I think the chances are good that this will become a family favorite for you too. This is also a naturally gluten free recipe.
Slow Cooker Cream Corn
Ingredients
- 2 lbs frozen whole kernel sweet corn
- 1/2 cup butter
- 8 oz. cream cheese
- 1/4 cup sugar
- 1 tsp salt more or less to taste
- 1/2 tsp pepper more or less to taste
Instructions
- In your slow cooker, add your corn to the bottom.
- Cut butter and cream cheese into small cubes and dot over the top of the corn.
- Spread sugar and spices on top.
- Put lid on top, then cook on low for 6-8 hours or on high for 3-4 hours. Don't open lid or stir until the corn is finished cooking. Don't worry when the cream cheese stays in it's cubed shape on top of the corn, it will stir smooth when it's time.
- Before serving, give the corn a good mix until all ingredients, including cream cheese and spices, are combined well and evenly distributed. Serve warm!
The pictures from this post are from two different times I’ve made the corn in the last few weeks. In one case I doubled and in one case I didn’t, so that would be the volume difference you may notice. The picture at the top is a double portion with 4 lbs of corn. This is a single batch below with 2 lbs of corn. Both dishes are bigger than the pictures make them seem. The crockpot pictures are of the single batch of 2 lbs. I have to use my bigger crockpot when I double the recipe.
It brings my joy when my favorite recipes become staples for my friends and family. Isn’t the epitome of spreading joy?! I think so … food and joy are intertwined for me at least!
From my home to yours,
Mary
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