Cheesy Slow-Cooker Creamed Corn Recipe
Creamed corn, slow-cooked in a dairy-rich sauce. [Photograph: Jennifer Olvera]
Creamed corn, made in the slow cooker, is gussied up with cream cheese, American cheese, and crème fraîche.
Why this recipe works:
- A combination of cream cheese, crème fraîche, and American cheese makes for a sauce that is luxuriously creamy and tangy, but is lighter on the palate than heavy cream or a flour-thickened white sauce.
- We use thyme sprigs and bay leaves as the corn cooks to lend layered flavor, discarding them before serving.
- Traditional creamed corn requires constant attention. Using the slow cooker frees you up to work on other kitchen tasks, requiring only a few stirs now and then.
Note: If you can't get good fresh, sweet, plump corn, use frozen kernels instead, which will have better flavor.
Read more: Cheesy Slow Cooker Creamed Corn
What's New On Serious Eats
- Yield:Serves 8
- Active time: 5 minutes
- Total time:4 hours
Ingredients
- 12 ears of corn, shucked and cut from the cob, or 2 pounds frozen corn kernels (see note)
- 8 ounces cream cheese
- 3 ounces crème fraîche or sour cream
- 1/2 cup milk
- 6 ounces American cheese, grated or finely diced
- 3 sprigs fresh thyme
- 2 bay leaves
- Kosher salt and freshly ground black pepper
Directions
-
1.
Combine corn, cream cheese, crème fraîche, milk, cheese, thyme, and bay leaves in a slow cooker. Season lightly with salt and pepper and stir to combine.
-
2.
Set slow cooker to low setting and cook, stirring every hour or so, until corn is cooked and sauce has thickened slightly, 3 to 4 hours. Discard thyme and bay leaves, season to taste with more salt and pepper as desired, and serve.
This Recipe Appears In
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