Slow-Cooker Creamed Corn

Hosting a summer BBQ? Prepare this simple creamed corn ahead of time and let the slow cooker do its job while you man the grill.

Total Time:
4 hr 30 min
15 min
15 min
4 hr

6 to 8 servings

  • 8 large ears corn, husked and kernels removed (about 6 cups)
  • A few sprigs thyme
  • 1 cup half-and-half
  • 4 tablespoons unsalted butter, cut into 8 large chunks
  • One 8-ounce package cream cheese, cut into 8 large chunks
  • 1 large clove garlic, finely grated
  • Kosher salt and freshly ground black pepper
  • Serving suggestions: crumbled bacon and sliced scallions
  • Add the corn kernels to the insert of a 6-quart slow cooker. Use the back of a butter knife to scrape the juice from the cobs and add to the slow cooker. Tie the thyme together with kitchen twine and add to the slow cooker along with the half-and-half, butter, cream cheese, garlic, 2 teaspoons salt and 1/2 teaspoon pepper. Cover with a lid and cook on low heat for 4 hours.

  • Turn off the heat, remove the lid and discard the thyme. Stir with a wooden spoon or rubber spatula until the mixture comes together. Cover with the lid and rest the creamed corn for 15 minutes. Serve topped with bacon and sliced scallions.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

Cook's Notes: The creamed corn will look curdled right after cooking, but the dish will come together after it is stirred and rested.

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