Sorry guys but I hope you’re not getting sick of all the heavy, comfort food I’ve been posting lately. I promise, once the new year hits, it’ll be quinoa/salad galore on Damn Delicious. But until then, it’s time to bring on the fat pants for the holidays, starting with the ultimate creamed corn that can easily be made right in the slow cooker!
Now I don’t know about you guys but I am a huge sucker for creamed corn. And even though it’s classified as a side dish, I could easily guzzle this into a main dish. Seriously, once I made this, I threw some rib-eye on the grill for dinner but I could honestly say that I had more corn than steak. Really though, can you judge me?
With just 5 ingredients – corn, cream cheese, milk, butter and sugar (pepper for seasoning of course) – you won’t believe how easily this comes together in the slow cooker. Simply drop everything in the crockpot, cover, stir and that’s it! Now how easy was that? And it’s unbelievably rich, creamy and perfectly sweet to complement the main dish. But then again, if you’re like me, you’ll just skip over the main dish and stick to the creamed corn.
INGREDIENTS:
- 3 (15.25-ounces) cans whole kernel corn, drained
- 1 cup milk
- 1 tablespoon sugar
- 1/4 teaspoon pepper
- 8 ounces cream cheese, cubed
- 1/2 cup (1 stick) unsalted butter, cut into thin slices
DIRECTIONS:
- Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
- Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.
- Serve immediately.
