I’m all about making as many things as possible ahead of time to make actual dinners or events easier to manage. And Thanksgiving is certainly no different. Slow Cooker recipes, like this Slow Cooker Creamed Corn, are perfect for make ahead sides for Thanksgiving!
This recipe for Slow Cooker Creamed Corn is super easy and can be made a few days ahead of time if needed. But, because it’s in your slow cooker, it’s also easy to make the day of while not using precious stovetop and oven space!
Ingredients (serves 6-8):
- 6 (10 oz bags) frozen corn kernels, thawed
- 1 1/2 cups whole milk
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 (8 oz) block of cream cheese, cut into cubes
- 1 cup (2 sticks) unsalted butter, cut into slices
To make, add the thawed corn kernels to your slow cooker.
Next, add in the 2 cups milk, 1 1/2 teaspoons salt, and 1/2 teaspoon ground pepper, stirring to combine.
Cube your cream cheese and slice your butter.
Then top the corn mixture with the cream cheese and butter, and do not stir.
Finally, cover and cook on high for 2 hours.
After 2 hours, stir until the cream cheese and butter is well combined with the corn. Continue to cook on high heat, uncovered, for an additional 15 minutes.
If making ahead of time, let cool completely before refrigerating.
This recipe smells absurdly good. My whole house smelled like the best cornbread ever!
And spoiler alert, it tastes awesome too! It’s nice when the taste lives up to the smell, don’t you think? This was a huge hit at my Thanksgiving, so I’m sure it will be a staple in the coming years!
