Homemade Crock Pot Creamed Corn


I love creamed corn from a particular restaurant in Brooklyn but since I have been on my Operation MacGyver tip I decided to make it home. The weather is warming up but who wants to stand in the hot kitchen? Not me! That is where a crock pot comes in, just set it and forget it.

What you need

3 cups of corn kernels (thawed if frozen)

4 oz of neufchâtel cheese (or cream cheese) room temperature

4 tbsp of butter

3/4 cup of milk (i used coconut/almond milk blend)

1/2 tbsp of honey

salt/pepper to taste

1 green onion

chive or dill for garnish

optional 3 strips of cooked bacon

Combine all ingredients in a 3 quart slow cooker, don’t worry about mixing thoroughly, just throw it all in. Cook on high for 1 hour, stir,  add green scallion then cook an additional hour. Serve immediately.


I have several angles of the same plate because I have been practicing for pinterest. Isn’t life more pinteresting with good lighting? I had a photoshoot. Don’t judge me.


Yes! Beautiful. *Snap Snap*


Turn to the left. Gorgeous!!! Werk!


Now for the close up, you are a natural!

End Scene. That was fun.

Memorial Day is coming so you can bring this to a cook out and every one will think you are fancy because you used garnish but spent 10 minutes actually cooking.  Work smarter, not harder. Win!