FOOD · THANKSGIVING

Slow Cooker Creamed Corn

This is the side I let the slow cooker handle while I work on the rest of Thanksgiving dinner. Sweet corn, cream cheese, and a little blended corn make it creamy, with enough for twenty people alongside the rest of the spread.

SERVINGS

20 side servings

COOK TIME

2½ hours, plus sautéing

METHOD

Slow cooker + skillet

Ingredients

  • 5 lb frozen sweet corn
  • 1 yellow onion, chopped
  • 2 tablespoons butter
  • 4 oz cream cheese, half an 8 oz block
  • 2 cups milk
  • 1½ cups heavy cream
  • Up to 1 tablespoon sugar, only if needed after tasting

My corn pick: I use Costco sweet corn for this batch. For smaller batches, I love Trader Joe’s super sweet corn. Taste before adding sugar; the corn’s sweetness makes a difference.

Instructions

  1. Melt the butter in a skillet. Add the chopped onion and cook until translucent.
  2. Add the frozen corn, milk, cream cheese, and cooked onions with their butter to the slow cooker. Cover and cook on HIGH for 2 hours.
  3. Blend ½ cup of the corn mixture with the 1½ cups heavy cream until smooth, following your blender’s instructions for warm liquids.
  4. Stir the blended mixture back into the slow cooker. Cover and cook on HIGH for about 30 minutes, until heated through.
  5. Taste for sweetness. Add sugar only if needed, a little at a time.

My serving suggestion – a white bowl will make the yellow pop, but I personally leave it in crockpot

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