Tips

• Use what you have: If you don’t have frozen corn, use drained, canned corn instead. It still gives you great flavor and texture of well-cooked creamy corn without making it feel like a completely different recipe. If you don't grow your own corn, just pick up some fresh corn at the local farmers market and freeze it so you can make this recipe anytime you're craving it. 
• Add a little heat if you like: For a spicier version, mix in diced peppers and onions along with paprika and red pepper flakes. This gives the dish extra flavor without changing the creamy base.
• You can make this recipe in a crock pot or slow cooker: It all boils down to personal preference. Follow these slow cooker instructions: Add all the ingredients, cover, and cook on low for 4 to 6 hours. Stir once every hour to keep everything smooth and evenly cooked. If you're into easy slow cooker recipes, try this Crock Pot pork roast. 

Storage

• Once the leftover cream corn cools down, just spoon it into a container with a lid and store it in the fridge. It’ll stay good for about 4 days. When you're ready to eat it again, warm it up on the stove or in the microwave, and give it a good stir to keep it nice and creamy.
• Freeze it works too. Just know the texture might change a little. Make sure the creamed corn cooled off, then toss it in a freezer-safe container and freeze for up to 2 months. 
• When you're ready for more, thaw overnight it in the fridge and heat it up slowly on the stove while stirring until smooth again.