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Slow Cooker Creamed Fresh Corn transforms fresh corn kernels into delicious, creamy comfort food!
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.
Can you cook fresh corn in the slow cooker?
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.
How do you make Slow Cooker Creamed Fresh Corn?
You’ll start by cutting the kernels off the corn cob. Click on over here to this easy method.
Next, we 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!) Everything is combined in a small slow cooker, and because this recipe is made from fresh corn (rather than canned or frozen kernels) the cook time is just two hours.
Once cooked through, you’ll take out a portion of the cooked corn and puree it – 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.
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!
You may also like these other summer corn recipes:
- How to Easily Remove Fresh Corn Kernels Off the Cob
- Grilled Corn on the Cob with Roasted Red Pepper Butter
- Corn and Bacon Casserole
- Sweet Corn Gelato
- Sweet Corn Soup
6 cups fresh corn kernels (about 6-7 large ears)
1 8–ounce package light cream cheese
1/2 cup (1 stick) unsalted butter
1/2 cup milk
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon white pepper
Pinch of nutmeg
1/4 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.
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