Crock Pot creamed corn is made with sweet corn, cream cheese, and cheddar cheese for an irresistibly creamy addition to any meal.
What You’ll Need For CrockPot Creamed Corn
Corn: I use frozen corn in this recipe, but you can replace it with fresh corn off the cob or drained canned corn. Cream Cheese: This recipe uses a block of cream cheese. If using spreadable cream cheese, reduce the milk to ¼ cup. Do not use whipped cream cheese. Milk: Milk thins out the cream cheese. Use any type. Jalapeno: Diced jalapeno is optional and can be replaced with 4oz mild green chiles if desired.
Variations
Crumbled bacon is a great addition to crockpot creamed corn. Flavored cream cheese, like onion and chive, is great. Cheddar can be replaced with other cheeses, such as Colby Jack. Garnish with chives or fresh parsley.
How to Make Crock Pot Creamed Corn
Garnish with extra diced jalapenos, bacon crumbles, or cheddar cheese.
Storing Creamed Corn
Keep leftover slow cooker creamed corn in a covered container for up to 3 days. Reheat on the stovetop or in the microwave with a little milk to loosen the sauce. Freeze in quart-sized zippered bags for up to one month and reheat on low on the stovetop. Did you make this Crock Pot Creamed Corn? Be sure to leave us a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
