Slow-cooker corn for set-and-forget convenience
A slow cooker is ideal for hands-off corn dishes such as stews, chowders, corn puddings, and creamed corn. It’s best for dishes where corn is combined with other ingredients and benefits from long, gentle cooking.
Basic slow-cooker approach:
- Add shucked kernels (fresh, frozen, or canned), aromatics (onion, garlic), and liquids (stock, milk, or cream) to the pot.
- Season lightly—salt and acid can be adjusted later.
- Cook on low for 2–4 hours or on high for 1–2 hours until flavors meld and corn is tender.
Good uses:
- Creamed corn with butter, cream, and a touch of sugar.
- Corn chowder with potatoes and bacon.
- Corn pudding or casserole baked briefly at the end for a browned top.
Tips:
- Add delicate herbs and dairy near the end to avoid breakdown or curdling.
- If using fresh corn, slightly undercook in the slow cooker, finishing on the stove for texture.
- Use a thickener (cornstarch or flour) sparingly; mix with cold liquid before adding.
Avoid cooking corn alone for overly long periods with no liquid; kernels can dry out or become mealy from excessive heat exposure.