Rudy’s Slow-Cooker Creamed Corn: A Creamy Holiday Delight

Rudy’s Slow-Cooker Creamed Corn is a creamy holiday delight that transforms frozen corn into a velvety side dish.

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Prep Time 15

Cook Time 4

Total Time 4 15

Servings: 8 servings

Course: Side Dishes

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Creamy Base

32 oz Frozen Corn Fresh corn can be substituted but may alter cooking time.
8 oz Cream Cheese Cut into 1-inch cubes for easier melting.
1 cup Heavy Cream You can use half-and-half for a lighter alternative.
4 tbsp Butter Unsalted butter is recommended.
2 tbsp Sugar Feel free to adjust according to your taste preferences.

For Seasoning

1 tsp Freshly Ground Black Pepper Adjust based on your preferred spice level.
1 tsp Kosher Salt Add carefully to avoid over-salting the dish.

Equipment

Slow Cooker

Method

Step-by-Step Instructions

Combine Ingredients: In your slow cooker, add frozen corn, cream cheese cubes, heavy cream, butter, sugar, freshly ground black pepper, and kosher salt.
Set the Slow Cooker: Cover and set to low heat, cooking for about 4 hours.
Stir to Incorporate: After 4 hours, stir well to combine.
Adjust and Hold: Taste and adjust seasoning if necessary, and hold on low or warm setting.
Serve and Enjoy: Stir again and scoop into a serving dish.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is fully melted for a creamy texture. Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months, reheat gently on low heat.

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