Description

This Extra Creamy Creamed Corn is the ultimate slow cooker side dish—perfect for holidays like Thanksgiving or for cozy family dinners. Featuring sweet corn kernels slowly cooked in a rich, velvety blend of heavy cream, butter, cream cheese, and a touch of Parmesan, it’s a dish that delivers comfort in every bite. Whether you use fresh or frozen corn, the result is a luxurious and flavorful side that pairs well with a variety of mains. Best of all, the crock pot does all the work, making this recipe as easy as it is delicious.

Ingredients

Scale

4 cups fresh or frozen corn kernels
1 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup whole milk
1/4 cup grated Parmesan cheese (optional)

Instructions

In a large skillet over medium heat, melt the butter.
Stir in the flour and cook for about 1 minute, creating a roux.
Slowly whisk in the heavy cream and milk, stirring constantly until the mixture begins to thicken.
Add the corn kernels, sugar, salt, and black pepper. Stir to combine.
Reduce the heat to low and simmer for about 5–7 minutes, stirring occasionally, until the corn is tender and the sauce is creamy.
If using, stir in the Parmesan cheese until melted and fully incorporated.
Taste and adjust seasoning if needed, then serve warm.

Notes

Use full-fat dairy for the richest flavor and texture.
Make the roux first—this ensures the sauce thickens properly and doesn’t separate.
Stir in cream cheese near the end to preserve its silky texture.
Optional Parmesan adds a subtle nutty flavor—perfect for holiday menus.
Make ahead and reheat in the slow cooker for stress-free entertaining.