At our local supermarket this past week, fresh corn was priced at a bargain price of $1.97 for twelve ears – so we stocked up! We’ve been enjoying some of our favorite fresh corn recipes like this, this and this – as well as this delicious Slow Cooker Creamed Fresh Corn.
When it comes to cooking fresh corn, typically I’m not one to recommend a long cook time because fresh corn can get tough and even a little rubbery when it’s over cooked. But this Slow Cooker Creamed Fresh Corn is an exception – the low, slow, indirect heat of the slow cooker allows the starches in the fresh corn to break down, creating a wonderful creamy texture while still allowing the corn kernels to remain crisp.
Our recipe today is similar to the many slow cooker creamed corn recipes you’ll see online – but in addition to using fresh corn kernels, we also added a pinch of nutmeg and a small amount of dry mustard to a simple cream sauce made from light cream cheese, butter and milk. (Those extra spices really transform the cream sauce and are a perfect complement to the flavor of the corn!) And because this recipe is made from fresh corn (rather than canned or frozen kernels) the cook time is less – just two hours.
My husband Jack is a huge fan of creamed corn – and his standards are high! He is thrilled anytime I make this Slow Cooker Creamed Fresh Corn recipe, and he says it’s the best creamed corn he’s ever eaten. Enjoy!
- 6 cups fresh corn kernels (about 6-7 large ears)
- 1 8-ounce package light cream cheese
- ½ cup (1 stick) unsalted butter
- ½ cup milk
- 1 tablespoon sugar
- 1 teaspoon salt
- ¼ teaspoon white pepper
- Pinch of nutmeg
- ¼ teaspoon Colman’s dry mustard
- Cut corn kernels from the cob (see this easy method) and set aside.
- In a large saucepan over medium heat, melt cream cheese and butter, and stir to combine. Add milk, sugar, salt, white pepper, nutmeg and mustard, stirring again to combine.
- Add corn kernels to the pot with the cream cheese mixture and stir to coat. Pour entire mixture into a small slow cooker and cook on high for 2 hours (be careful not to overcook – the fresh corn kernels will lose their tenderness if overcooked).
- Remove about 1¼ cups of the cooked mixture and place in a deep bowl. Using an immersion blender, pulse until the corn has been slightly pureed. Pour the pureed mixture back into the corn mixture and stir to combine.
- Serve immediately.
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