Description
A creamy, buttery corn side dish slowly cooked in a crockpot until tender and luxurious.
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 cup heavy cream
- ½ cup sour cream
- 2 tablespoons butter
- 1 tablespoon sugar (optional, for a touch of sweetness)
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar or your choice, optional)
Instructions
- Spray the inside of the crockpot with non-stick spray or lightly butter it.
- Add the corn, heavy cream, sour cream, butter, and sugar (if using) into the crockpot.
- Stir to combine well, ensuring the butter is distributed.
- Cover and cook on LOW for about 2–3 hours, or until the corn is tender and the flavors meld together.
- About 15 minutes before serving, stir in cheese, if using, and adjust seasoning with salt and pepper.
- Keep it covered for those last few minutes so the cheese melts fully, then serve hot.
Notes
- You can use frozen corn—no need to thaw if cooking longer.
- If you like a sharper flavor, try mixing in a bit of sharp cheddar or smoked cheese.
- For a lighter version, replace heavy cream with half‑and‑half or milk, and use reduced‑fat sour cream.
- Add a touch of paprika or cayenne for subtle heat.
- Stirring halfway through helps even cooking and prevents burning on the edges.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
