Easy Crockpot Cream Corn Recipe

Well, avid home chefs, it looks like you are in for quite the treat with this recipe for cream corn, which comes to us from wellness coach and recipe developer Miriam Hahn. This dish is delightfully creamy, rich, and wonderfully delicious, and it is sure to be a family favorite. "This isn't really a healthy recipe...any way you slice it," Hahn says. What it is, as Hahn puts it, is a "decadent side dish that is a special treat for the holidays or a special comfort meal."

You'll want to make this recipe time and again. "This recipe is a an old fashioned type [of] side dish that many people like for the holidays," Hahn adds. "It is a very delicious southern type dish that is easy to make!" If you're wondering why Hahn makes use of a slow cooker here, rather than, say an Instant Pot, it's because this particular recipe is best cooked slow at a lower temperature. That way, "everything blends and gets creamy," Hahn explains. 

So, if you're looking for a classic, crowd-pleasing side dish that puts the focus on taste as opposed to nutritional virtue, then Hahn's cream corn is a total winner. And on the off-chance that you're looking for ways to make it a little less decadent, Hahn suggests using dairy-free Earth Balance butter, a plant-based milk such as soy, and a dairy-free cream cheese.

To prepare Hahn's recipe for Crockpot cream corn, you will need just six ingredients, one of which is canned corn. Specifically, you will need three 15-ounce cans of whole corn kernels. You will also need 1 cup of milk. You can really use any kind of milk you'd like, including plant-based options, as long as the one you choose is unsweetened and unflavored. The creaminess here will be delivered primarily by cream cheese (8 ounces of regular cream cheese, as opposed to whipped), In addition, you'll need ½ teaspoon of salt, ¼ teaspoon of pepper, and ½ cup of butter. To garnish this dish as Hahn has, you'll want a handful of chopped flatleaf parsley, but that's optional. 

Use a can opener to open your cans of corn kernels. Place a colander into the sink, and empty the cans of corn kernels into the colander. Run the cold water, and rinse the corn kernels until the water runs clear. Allow the rinsed corn kernels to drain completely while you get out your slow cooker/Crockpot. Place the drained corn kernels, milk, salt, and pepper into your slow cooker, and stir to combine.

Rather than placing a solid block of cream cheese and a stick of butter into your slow cooker, it's better to cut the cream cheese and butter into more manageable pieces that will melt slower and more evenly. Therefore, cube your cream cheese, and slice your butter into ¼-inch thick slices. Place the cream cheese cubes and butter slices on top of the corn mixture in the slow cooker pot. There is no need to stir — just leave them sitting on top, Hahn advises. 

Set the temperature on your slow cooker/Crockpot to High, and set the time for three hours. Place the cover onto your Crockpot's cooker, and you can take time to relax for a few hours. 

When you return, open the lid, and stir the mixture once. Then, put the lid back on, and set the timer for 20 minutes more, at which point your Crockpot cream corn will be ready to serve. 

Top your dish with flat-leaf parsley (or other herbs of your choice) as a garnish, if you desire, and enjoy with the family. Not only will your kitchen smell amazing, but your dish will taste just as yummy!