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)
1/2 cup unsalted butter, cubed
1 package (8 oz) cream cheese, cubed
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup sugar
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 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: 1/6 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
