Rudy’s Slow-Cooker Creamed Corn

Rudy’s Slow-Cooker Creamed Corn

from barefeetinthekitchen.com
8 servings
305 kcal / serving

Sweet and tender corn in a rich cream sauce is the ultimate side dish. Recipe gently adapted from and with thanks to Bluebonnet Baker.

Ingredients

  • 32 ouncesfrozen corn
  • 8 ouncescream cheese (cut into 1" cubes)
  • ⅓ cupheavy cream
  • ¼ cupbutter
  • 2 tablespoonssugar
  • ½ teaspoonfreshly ground black pepper
  • ¼ teaspoonkosher salt (be careful not to over salt)

Directions

  1. 1

    Combine all ingredients in the crock-pot and cook on low for 4 hours. Stir to combine and make sure the cream cheese has completely melted into the sauce.

  2. 2

    The finished corn will hold nicely on low (or on warm, if your Crock-Pot has that setting) for another hour or two without a problem. Enjoy!