Slow Cooker Creamy Corn
Try this Slow Cooker Creamy Corn recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
pescatarian
- 1 teaspoon salt
- 3/4 cup milk
- 1/2 teaspoon pepper
- 1/2 cup butter sliced
- 2 lbs. frozen corn 5 (341 ml) cans of canned corn, or 6 cobs of fresh corn. (i prefer the white and yellow corn if using frozen.)
- 1 8- ounce package of cream cheese sliced
- 1/2 tablespoon sugar (optional)
- Carbohydrate 33.7805120342847 g
- Cholesterol 3.00000000253605 mg
- Fat 2.15744517350798 g
- Fiber 3.20038656332824 g
- Protein 5.54259259920122 g
- Saturated Fat 0.740358382025965 g
- Serving Size 1 1 -8 serving (182g)
- Sodium 16.5778318298023 mg
- Sugar 30.5801254709565 g
- Trans Fat 0.21634761464629 g
- Calories 155 calories
Place the corn and milk in the slow cooker and top with thick slices of the cream cheese and butter. Add remaining ingredients.Cook on high for 3-4 hours (or on low for 5-6 hours). I like to stir up the ingredients about half way through; however, if you're busy cooking and forget (or just aren't home), stir well at the end and then cook for 15 more minutes.Add additional salt and pepper to taste and serve. I also love it with some ground red pepper flakes!
