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Slow Cooker Creamed Corn with Parmesan and Fresh Chives

Slow cooker creamed corn with Parmesan and fresh chives cooks until the corn is hot and tender and the cream cheese melts into a creamy sauce. Parmesan and chives stirred in at the end bring a savory, fresh finish.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for coating
  • 2 bag (16 oz) corn frozen
  • 1 block (8 oz) cream cheese cut into cubes
  • 0.25 cup unsalted butter cut into pieces
  • 0.5 cup heavy cream
  • 1 tbsp granulated sugar
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.75 cup Parmesan cheese finely grated
  • 2 tbsp chives fresh, chopped

Equipment

  • 1 4-quart slow cooker

Method
 

  1. Lightly coat the inside of a 4-quart slow cooker with cooking spray.
  2. Add the frozen corn, cream cheese, butter, heavy cream, sugar, salt, and pepper to the slow cooker.
  3. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, stirring once about halfway through, until the corn is hot and tender and the cream cheese has melted.
  4. Stir in the Parmesan and chives until the cheese melts into the corn.
  5. Serve.

Notes

For the smoothest texture, stir once about halfway through cooking as directed. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the dairy may separate. For a vegetarian version, use Parmesan made with vegetarian rennet.