Slow cooker cream corn If you've only been eating creamed corn out of a can up until this point, this crockpot cheesy corn is going to be a. Stir until combined, then top with cream cheese and butter. From this point forward, consider this ultimate slow-cooker creamed corn recipe the only one you'll ever need.

Ingredients of Slow cooker cream corn

  1. You need 5 (15 ounce) of cans corn kernels, drained.
  2. It's 8 slices of cooked and chopped bacon.
  3. You need 1 c. of milk.
  4. Prepare 1 tbsp. of sugar.
  5. Prepare of kosher salt.
  6. You need of Freshly ground black pepper.
  7. It's block of cream cheese, quartered.
  8. Prepare 1 stick of butter, cut into tablespoons.
  9. It's of Sliced green onions, for garnish.

Slow cooker cream corn instructions

  1. In a 4-quart slow-cooker, add corn, 3/4 of the bacon, milk, and sugar and season with salt and pepper. Stir. Top with cream cheese and butter..
  2. Cover and cook on high for 2 hours, stirring well after 1 hour..
  3. Garnish with remaining 1/4 of the bacon and green onions and serve..

You add a bit of sugar, salt and pepper and let the whole dish cook for four hours. Pour corn into slow cooker, then chunk up butter, cream cheese, and jalapeños to taste. Can also be done of stove for quicker results, but better in crockpot, it stays warm on the lowest setting. Serve the creamed corn: Transfer the creamed corn to a serving bowl, or you can serve it directly from the slow cooker. For buffets, leave the slow cooker on the "warm" setting to keep the creamed corn warm; check the corn occasionally and stir in more milk if it seems to get too thick.

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