Slow Cooker Cowboy Butter Creamed Corn a rich, creamy side dish made effortlessly in a slow cooker, this Cowboy Butter Creamed Corn is the perfect addition to any meal. With its smooth texture and indulgent flavors, it's a crowd-pleaser that can be prepared with minimal effort.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
4 cups frozen corn kernels (or fresh corn)
½ cup unsalted butter, cubed
1 package (8 oz) cream cheese, cubed
½ cup heavy cream
½ cup grated Parmesan cheese
¼ cup sugar
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped fresh parsley (optional, for garnish)
Directions
Add the frozen corn, butter, cream cheese, heavy cream, Parmesan cheese, sugar, garlic powder, onion powder, salt, and black pepper to the slow cooker.
Stir everything together to combine well.
Cover and cook on low for 4 hours, or until the corn is tender and the mixture is creamy. Stir halfway through cooking to ensure even heat distribution.
Once done, give it a final stir to blend everything together. If desired, garnish with fresh chopped parsley before serving.
Servings and timing
Servings: 6 servings
Prep Time: 5 minutes
Cooking Time: 4 hours
Total Time: 4 hours 5 minutes
Variations
Spicy Cowboy Butter Creamed Corn: If I’m in the mood for a little heat, I add a pinch of cayenne pepper or a finely diced jalapeño to the mix for a spicy twist.
Bacon-Lover's Version: To take it up a notch, I toss in some crumbled bacon before serving. The smoky flavor pairs perfectly with the creamy corn.
Cheddar Cheese: For a richer flavor, I substitute half of the Parmesan cheese with sharp cheddar cheese for a tangy twist.
Storage/reheating
Storage: I store any leftover creamed corn in an airtight container in the fridge for up to 3 days. It’s just as delicious the next day!
Reheating: To reheat, I pop it in the microwave, stirring occasionally, until heated through. If it gets too thick, I stir in a splash of milk or cream to restore the creamy texture.
FAQs
Can I use fresh corn instead of frozen?
Yes! If you have fresh corn on hand, you can definitely use it. Just be sure to cut the kernels off the cob, and keep the amount to around 4 cups.
Can I make this recipe ahead of time?
Yes, this recipe is great for make-ahead. I can prepare it the day before and store it in the fridge. When ready to serve, just reheat it in the slow cooker or microwave.
Can I use light cream cheese or sour cream instead of regular cream cheese?
While light cream cheese can be used, I recommend using regular cream cheese for the best creamy consistency. Sour cream would add a different flavor, but it can be used if you prefer a tangier taste.
Can I freeze Cowboy Butter Creamed Corn?
Yes, this dish can be frozen. I store it in a freezer-safe container for up to 3 months. When ready to eat, I thaw it in the fridge overnight and then reheat it as usual.
How can I make this recipe dairy-free?
For a dairy-free version, I would substitute the cream cheese, butter, and heavy cream with dairy-free alternatives like vegan cream cheese, coconut cream, and dairy-free butter. Be sure to check that the Parmesan cheese is also dairy-free or use a vegan alternative.
Conclusion
This Slow Cooker Cowboy Butter Creamed Corn is an easy, decadent side dish that I can’t get enough of. The slow cooker makes it virtually effortless, and it pairs perfectly with a wide range of main dishes. Whether I'm making it for a casual family dinner or a big holiday feast, it’s always a hit!
Recipe:
Slow Cooker Cowboy Butter Creamed Corn
- Total Time: 4 hours 5 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A rich, creamy side dish made effortlessly in a slow cooker, combining the natural sweetness of corn with rich, buttery creaminess, subtle garlic and onion, and a perfect balance of flavors.
Ingredients
4 cups frozen corn kernels (or fresh corn)
½ cup unsalted butter, cubed
1 package (8 oz) cream cheese, cubed
½ cup heavy cream
½ cup grated Parmesan cheese
¼ cup sugar
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Add the frozen corn, butter, cream cheese, heavy cream, Parmesan cheese, sugar, garlic powder, onion powder, salt, and black pepper to the slow cooker.
- Stir everything together to combine well.
- Cover and cook on low for 4 hours, or until the corn is tender and the mixture is creamy. Stir halfway through cooking to ensure even heat distribution.
- Once done, give it a final stir to blend everything together. If desired, garnish with fresh chopped parsley before serving.
Notes
For a spicy variation, add a pinch of cayenne pepper or a finely diced jalapeño.
For a bacon-lover's version, toss in crumbled bacon before serving.
Substitute half of the Parmesan cheese with sharp cheddar for a tangier twist.
This recipe can be made ahead and stored in the fridge for up to 3 days.
If reheating, stir in a splash of milk or cream if it becomes too thick.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 320
- Sugar: 8g
- Sodium: 380mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
