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!
PrintSlow Cooker Creamed Fresh Corn
- Prep Time: 15 mins
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
Ingredients
- 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
Instructions
- 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.
Disclosure: This post contains affiliate links.
You may also like:
How to Easily Remove Fresh Corn Kernels Off the Cob
Grilled Corn on the Cob with Roasted Red Pepper Butter
Viva la Violette
Hi Martha
How do you think this will hold up if frozen. Thinking of making a bunch and saving it for the “non-fresh corn” season.
Hmmm…good question Mitch! I’m not sure how the cream cheese sauce will hold up after it’s been frozen – dairy tends to crystallize when it is frozen and I don’t think it will be the same. I’d be more inclined to freeze the fresh corn kernels and then cook up a batch as you want it. But – if you try it – we’d love to hear how it comes out after it’s been thawed!
Oh my heavenly corn does this look dreamy! I love creamed corn and there is such an abundance of corn around here right now, I know I will try this one for sure!
I just bought a bunch of ears of corn but never would of thought to make them in my slow cooker! This recipe would be a hit in my house!
This is such a smart idea and a great way to handle lots of corn. I hope I get to make this soon especially I am all about the slow cooker.
Creamed corn is like comfort food to me, but I know what you mean about it gettin tough if it’s cooked too long. This recipe looks wonderful, especially with the addition of nutmeg and dry mustard. YUM!
There’s not a single person in my house who likes canned creamed corn, but I guarantee we would all devour this homemade version. It is crave-worthy!
LOL – I’m not a fan of the canned version either Heather! (But I love this recipe…)
I can’t wait until my favorite farm stand starts selling corn…a couple more weeks to wait! I’ve never thought to cook corn in the slow cooker. What a great idea!
Creamed corn is one of my favorites, but I’ve never made it because I don’t like to heat up the house much in the summer. OK, that’s not entirely true. We’re usually pretty boring with sweet corn and simply boil or grill it. Pinned!
My SIL just gave us a giant bag of sweet corn. I made some that we just ate on the cob style but I need to use up the rest and this looks perfect! I have always loved creamed corn….yum!