Place cream cheese blocks over frozen corn, accompanied by 3 ingredients, into slow cooker for a rich side dish that’s always a yes in my house

This slow cooker 5-ingredient rich creamed corn is my go-to when I need an easy side dish that everyone will say yes to. It starts with a bag of frozen corn, then gets topped with blocks of cream cheese and just three more simple ingredients before the slow cooker does all the work. On busy weeknights or holiday mornings when the oven is already full, I love being able to dump everything in, walk away, and come back to a creamy, cozy corn side that tastes like you fussed way more than you did.

Serve this rich creamed corn alongside roasted or grilled chicken, pork chops, meatloaf, or a simple pan-seared steak. It’s also perfect on a holiday table with turkey, ham, mashed potatoes, and green beans. I like to spoon leftovers over baked potatoes or rice for an easy lunch, and it’s great with a crisp green salad or steamed veggies to balance the richness.

Servings: 8

2 pounds frozen corn kernels

Add the frozen corn to the bottom of a 4- to 6-quart slow cooker and spread it into an even layer. No need to thaw the corn first.

Sprinkle the sugar, salt, and black pepper (if using) evenly over the frozen corn.

Pour the heavy cream over the seasoned corn, trying to cover as much of the surface as you can.

Scatter the butter pieces over the top of the corn and cream.

Place the blocks of cream cheese directly on top of the corn and butter, spacing them out so they’re fairly evenly distributed. This is the key visual step: corn on the bottom, then cream, butter, and cream cheese blocks sitting right on top.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for about 1.5 to 2 hours, until the cream cheese and butter are fully melted and the corn is hot and tender.

Once cooked, remove the lid and stir everything together thoroughly. The cream cheese blocks will break down and combine with the butter, cream, and corn to form a rich, creamy sauce. Taste and adjust seasoning with a bit more salt or pepper if needed.

Switch the slow cooker to WARM for serving, and give the creamed corn a quick stir before spooning it into bowls or onto plates.

For lighter creamed corn, swap the heavy cream for half-and-half or whole milk (the sauce will be a bit thinner but still creamy). If you like a little tang, use 4 ounces cream cheese and 4 ounces Neufchâtel or reduced-fat cream cheese. To add a savory twist, stir in 1/2 teaspoon garlic powder or onion powder with the sugar and salt, or finish with a handful of chopped fresh chives or green onions. For a cheesy version, stir in 1/2 to 1 cup shredded cheddar, Monterey Jack, or Parmesan after cooking, then cover for 5 minutes to melt. If you prefer a touch of heat, add a pinch of red pepper flakes or a diced jalapeño (seeds removed for mild heat) before cooking. This recipe also scales easily: for a smaller batch, halve everything and use a smaller slow cooker; for holidays, double it in a large slow cooker and extend the cook time slightly. Leftovers reheat well in the microwave with a splash of milk or cream to loosen the sauce.