Recipe for Slow-Cooked Creamed Corn

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This recipe for Slow-Cooked Creamed Corn is so delicious, you will want seconds and will secretly hope for leftovers! Creamy, lightly sweetened corn that doesn’t run all over your plate. Comfort food, for sure.

Serve Creamed Corn for your Thanksgiving or Holiday Dinner

(Post modified on 11/4/23.)

A lady at our church brought this dish to a potluck dinner this past year, and I have been thinking about it ever since. It’s made in a crockpot, even though it would probably only take 15-20 minutes on the stove. But what makes it nice, especially for a holiday dinner, is you can put it in the slow cooker a few hours before serving, which frees up your hands as well as space on the stove to work on other dishes.

Sharlene recently shared her recipe with me, and I jazzed it up just a bit by adding chopped pimento, onion, and smoked paprika.

A few years ago I became hooked on smoked paprika. I love the smell and the taste of it and tend to use it in many of my recipes. It works really well in this creamed corn and adds just enough spice to give the dish a nice smoky tang.

I’ve used frozen corn for this recipe, but you could also use drained canned corn, or even a mixture of both, if you want. Below are the ingredients you’ll need to make this easy recipe.

 

More Holiday Side Dishes to Try

 

Ingredients for Slow-Cooked Creamed Corn

(See the full recipe at the bottom of this post.)

  • frozen corn (or canned corn, drained)
  • heavy whipping cream
  • chopped pimento
  • dried minced onion
  • granulated sugar
  • smoked paprika
  • kosher salt
  • freshly ground black pepper
  • butter
  • cream cheese, room temperature

 

Instructions for Making this Recipe

Ingredients for this Recipe

Gather your ingredients so that you have everything close at hand on the counter or table. Place frozen corn in a glass bowl and microwave for 2-3 minutes to thaw.

Spoon the corn into a 3-quart slow cooker that has been sprayed with baking spray.

If you don’t have a small-sized crockpot, you may use a larger one, as I have done. But I would prefer using a smaller cooker for this recipe. I may have to put one of those on my Christmas wish list! 

Add to this the heavy whipping cream, chopped pimentos that have been drained, granulated sugar, kosher salt, smoked paprika, and freshly ground black pepper. Stir this together with a wooden spoon or rubber spatula.

Add Pieces of Butter and Cream Cheese to the Corn

Drop in pieces of butter and softened cream cheese. Stir to mix.

Cover the slow cooker with its lid and cook on low for 3-4 hours, stirring once or twice to make sure it doesn’t stick to the bottom or sides of the cooker.

When Finished Cooking Stir the Corn until Creamy

When ready to serve, stir the mixture with a wooden spoon until creamy. Place in a pretty serving bowl.

This recipe will serve 6-8 people. If you need to serve more, simply double or triple the recipe to suite your guests. It’s the perfect dish to make for your Thanksgiving or holiday dinner.

See more Side Dishes Here. Browse Slow-Cooked Recipes Here. View more Thanksgiving Dinner Ideas Here.

 

Recipe for Slow-Cooked Creamed Corn

Slow-Cooked Creamed Corn

This recipe for Slow-Cooked Creamed Corn is so delicious, you will want seconds and will secretly hope for leftovers! Creamy, lightly sweetened corn that doesn’t run all over your plate. Comfort food, for sure.
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Serving Size 8

(As an Amazon Associate, I earn from qualifying purchases.)

Ingredients 

  • 30 oz frozen corn (or 3 cans corn, drained)
  • 1/2 cup heavy whipping cream
  • 3 tablespoons chopped pimento (drained)
  • 1 tablespoon dried minced onion
  • 1 tablespoon granulated sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup butter
  • 8 oz cream cheese (room temperature)

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.
  • Place frozen corn in a glass bowl and microwave for 2-3 minutes to thaw. (If you'd prefer to use canned corn, drain the juice from the corn.)
  • Place corn in a 3-quart slow cooker that has been sprayed with baking spray.
  • Add to this the heavy whipping cream, chopped pimentos that have been drained, granulated sugar, smoked paprika, kosher salt, and freshly ground black pepper. Stir this together with a wooden spoon or rubber spatula.
  • Drop in pieces of butter and softened cream cheese. Stir to mix.
  • Cover the slow cooker with its lid and cook on low for 3-4 hours, stirring once or twice to make sure it doesn't stick to the bottom or sides of the cooker.
  • When ready to serve, stir the mixture with a wooden spoon until creamy. Place in a pretty serving bowl.
  • This recipe will serve 6-8 people.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.
**If you need to serve more, simply double or triple this recipe to suite the number of yours guests.

Nutrition

Calories: 366kcal | Carbohydrates: 30g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 482mg | Potassium: 396mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1231IU | Vitamin C: 14mg | Calcium: 48mg | Iron: 1mg

 

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