Crock-Pot Creamed Corn Recipe

The best part of making creamed corn in a Crock-Pot is control. You can cook it for two hours or four hours and, unlike canned, you determine its sweetness and saltiness – a real benefit, considering 1 can of creamed corn has around 30 grams of sugar and 1,250 milligrams of sodium. And when it comes to texture and mouthfeel, the canned stuff has nothing on homemade. You can use frozen or fresh corn in this recipe; both produce equally tasty results.

Total Time: 2 to 3 hours | Prep Time: 5 minutes | Serves: 6 to 8

Ingredients:

• 2 pounds frozen sweet corn or 6 ears fresh sweet corn, kernels cut away
  
• 3/4 cup whole milk, plus a little more to adjust consistency, if needed
  
• 1/4 cup heavy cream

• Kosher salt, to taste

• 8 tablespoons butter, chilled
  

• 1/2 cup creme fraiche

  or cream cheese Freshly ground black pepper, to taste Lemon juice, to taste (optional) * 1 tablespoon freshly chopped thyme (optional)
  

Directions:

1. Add the corn, milk and cream to the Crock-Pot. Stir and season to taste with kosher salt.
   

2. Pinch off pieces of butter, and distribute them on the surface of the corn, milk and cream. Next, add small spoonfuls of crème fraîche

   over the surface.
   3. Set the Crock-Pot to high and cook the corn mixture for 2 to 3 hours. If you need to more time, set the Crock-Pot to low and cook the corn for 4 to 6 hours.
   4. Stir the creamed corn until the sauce comes together. It might look a bit broken, with fat pooled on top, but it will come together.
   5. Taste the corn; adjust the seasoning and consistency as needed with kosher salt and milk. Add a few generous cracks of freshly ground black pepper, the freshly chopped thyme and, if desired, a light squeeze of lemon juice to contrast the richness.