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.
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.