Creamed Corn and Potatoes is a delightful dish that’s both creamy and comforting. It’s perfect for busy weekdays or when you’re unsure what to cook. This recipe combines simple ingredients in a slow cooker to create a flavorful side dish that pairs well with any meal.
Why Make This Recipe
This recipe is fantastic because it’s quick to prepare and lets the slow cooker do all the work for you. You can throw everything in, set it, and forget it until mealtime. It’s also versatile, allowing you to add your favorite toppings and variations. Whether you’re hosting a dinner party or just cooking for your family, this creamy side will surely please everyone.
How to Make Creamed Corn and Potatoes
Ingredients
- 2 pounds russet or Yukon Gold potatoes, peeled and diced into 1/2 inch cubes
- 2 cans of 14.75-ounce creamed corn
- 1 cup sour cream
- 4 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- Optional: shredded cheddar or Colby Jack cheese, chopped fresh parsley, sliced green onions, cooked crumbled bacon, smoked paprika, milk or cream, plain Greek yogurt
Directions
- Peel and dice the potatoes into 1/2 inch cubes. Place them in the bottom of a slow cooker.
- Sprinkle salt and pepper over the potatoes.
- Add sour cream and butter on top of the potatoes.
- Pour creamed corn over the potatoes, spreading it evenly.
- Stir gently to combine.
- Cover and cook on LOW for 5 to 6 hours or HIGH for 2.5 to 3.5 hours until tender.
- Once cooked, adjust seasoning and texture as needed, adding more salt, pepper, or milk if necessary.
- Serve directly from the slow cooker or transfer to a serving dish.
- Optional: Stir in cheese during the last 15-20 minutes or top with parsley or green onions before serving.
How to Serve Creamed Corn and Potatoes
Serve this dish straight from the slow cooker for a warm, comforting side. It goes well with roast chicken, grilled meats, or a hearty salad. Feel free to add toppings like cheese or crispy bacon bits for extra flavor!
How to Store Creamed Corn and Potatoes
To store leftovers, let the dish cool completely. Transfer it to an airtight container and refrigerate for up to 4 days. You can also freeze it for longer storage. Just make sure to place it in a freezer-safe container. To reheat, warm it on the stove or in the microwave, adding a bit of milk or cream to restore its creaminess.
Tips to Make Creamed Corn and Potatoes
- For even creamier potatoes, add some milk or cream during the last 30 minutes of cooking.
- Customize the flavor by mixing in your favorite spices or herbs.
- If you want a little crunch, add cooked bacon bits or fried onions on top when serving.
Variation
You can easily modify this recipe by adding other vegetables like green beans or bell peppers. You can also make it healthier by using Greek yogurt instead of sour cream.
FAQs
Can I use frozen potatoes?
Yes, frozen diced potatoes can be used, but you may need to adjust the cooking time.
How long can I keep leftovers?
Leftovers can be stored in the refrigerator for up to 4 days.
Can I make this recipe ahead of time?
Yes, you can prepare the ingredients in advance and store them separately. Just combine and cook when you’re ready to serve.
This recipe for Creamed Corn and Potatoes is a simple solution for a delicious side dish that everyone will enjoy!
