This slow cooker 5-ingredient Amish-style creamed corn is one of those dump-and-go recipes that makes busy weeknights and holiday dinners feel so much easier. You literally place a block of cream cheese over a bed of frozen corn, add just three more simple ingredients, and let the slow cooker do all the work. The result is a rich, velvety side dish that tastes like something Grandma simmered on the stove all afternoon, but with almost zero effort.
It’s always a yes in my house, especially when I’m juggling work, dinner prep, and trying to squeeze in something homemade after a full workday. This is exactly the kind of Midwestern comfort-food side dish I keep coming back to when I need something reliable, cozy, and low-effort.
Serve this creamy corn hot straight from the slow cooker on warm, or transfer it to a serving bowl. It pairs perfectly with roasted or grilled chicken, meatloaf, ham, or pot roast, and it’s a natural fit on holiday tables next to mashed potatoes and green beans.
I also love spooning leftovers over baked potatoes or rice for an easy work-from-home lunch, and it’s surprisingly good tucked into tacos or served alongside barbecue pulled pork or ribs.
Slow Cooker 5-Ingredient Amish Creamed Corn
Servings: 8
Ingredients
2 pounds frozen corn (about 6 cups)
8 ounces cream cheese, block style, cut into large chunks
1/2 cup unsalted butter, cut into pieces
1/4 cup granulated sugar
1 cup whole milk (or half-and-half for extra richness)
1 teaspoon kosher salt (or to taste, optional)
1/2 teaspoon black pepper (optional)
Directions
Add the frozen corn to the bottom of a 4- to 6-quart slow cooker, spreading it into an even layer. No need to thaw the corn first.
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