Slow Cooker Creamed Fresh Corn

Slow Cooker Creamed Fresh Corn transforms fresh corn kernels into delicious, creamy comfort food!

Can you really cook fresh corn in the slow cooker? (The answer is yes!)

When it comes to cooking fresh corn – most of the time – we recommend a quick boil or saute to a tender-crisp level of doneness. We don’t typically recommend a very long cook time, because corn can get tough and even rubbery when it’s over cooked.

But this Slow Cooker Creamed Fresh Corn recipe is an exception to our rule! 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.

This recipe is super simple! Cut the corn kernels off the cob, then mix with a simple sauce made from cream cheese, butter, and milk, plus seasonings and a small about of sugar.

Pour into a slow cooker and cook on a high setting for two hours. Just before serving, puree a portion of the cooked corn, then add it back to the rest of the corn mixture. (This extra step helps create an even creamier sauce for your Slow Cooker Creamed Fresh Corn.)

• The sweet summer corn in a creamy and luscious sauce is pure delicious comfort food.
• The fresh corn cooks up to perfect tender-crisp texture every time.
• This recipe is a super simple and hands-off way to prepare fresh corn for any meal, and you’ll be free to do other meal prep while it cooks.

• Corn – You’ll need six cups of fresh corn kernels cut from about 6–7 large ears. If fresh isn’t available, frozen can be used but the texture will not be as crisp as fresh.
• Cream Cheese
• Unsalted Butter
• Whole Milk – Or half milk and half light cream (aka ‘half and half’) for an even richer taste.
• Granulated Sugar
• Kosher Salt
• Ground White Pepper
• Ground Nutmeg
• Dry Mustard Powder (we always use Colman’s brand)

• Remove the husks from your ears of corn.
• Follow this method to cut the kernels of corn off the cob.
• Make the sauce.
• Combine the corn kernels and sauce in the slow cooker.
• Cook on high for two hours. (Do not overcook!)
• Remove a portion of the cooked corn and puree with a blender. Stir the pureed corn back into the slow cooker.
• Serve immediately.

• Can I make Slow Cooker Creamed Fresh Corn in advance? You can up to a certain point. This recipe takes about two hours to cook so, by design, you’ll make it in advance and the slow cooker allows you to do other things while it cooks. For best results, try to time the corn so it’s ready when you are ready to eat your meal. You can keep the creamed corn warm in the slow cooker, but just keep in mind that as it sits, it will continue to cook. Corn will get tough when it’s overcooked.
• How do I store any leftovers? Cool the corn slightly, then place in a covered container in the refrigerator for up to three days.
• How do I reheat any leftovers? Warm individual portions in the microwave or on the stove in a saucepan. Just be sure to avoid overheating – the corn will get tough and rubbery if you allow it to get too hot.
• Can I freeze the leftovers? You can, but the creamy sauce does crystallize and separate a bit once frozen and thawed. If you have fresh corn on hand, I’d suggest just freezing the corn kernels instead, then cook up a batch of this creamed corn as you wish using the frozen corn kernels.
• Can I make this recipe on the stove instead of in a slow cooker? Yes you can! Just mix the corn in the sauce in a saucepan and heat, stirring frequently, just long enough for the corn to be tender. (It will cook much faster than in the slow cooker.)

This Slow Cooker Creamed Fresh Corn originally appeared on A Family Feast in July 2015. We’ve updated the post and photos but the delicious recipe remains the same.

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