Corn For A Crowd

One of the easiest vegetable side dishes that we make for parties in a roaster is this creamy and delicious Corn For A Crowd.

If you like this recipe you may also enjoy our Corn Casserole for a Crowd, Black Bean Salad for a Crowd and Chicken and Noodles for a Crowd.

Creamed Corn in an Electric Roaster

A couple easy ingredients enhance cans of whole kernel corn to create a delightful Creamed Corn for a Crowd Recipe that’s made in an electric roaster.

Adding butter, cream cheese, milk, sugar, salt and pepper makes a creamy corn that is easy to serve warm and holds well in a roaster oven.

Our Fruit Salad and Pasta Salad are also big batch recipes that add more variety to the side dish section of a buffet at a party.

Corn fits in well because so many people enjoy it and it doesn’t take any precious space in the refrigerator prior to the party.

To stay on a tight budget and make this side dish for a crowd cheaper the cream cheese can be left out. We love the extra richness that it adds if maximum flavor is the goal.

Why This Recipe Works:

• Perfect for a party that lasts 2 hours or more because the roaster oven can be set to low and a delicious side dish is ready to enjoy throughout the entire party.
• Kids and lots of adults like a side dish that is simple in appearance. The corn is easy to recognize, but has cream cheese and butter to make it flavorful and enjoyable.
• Corn can easily accompany about any meat on a buffet table and is a classic at most holiday meals.
• I don’t typically use canned corn, but the quality of this dish is very good.

Ingredients Needed:

• Extra large bulk cans of Golden Sweet Whole Kernel Corn
• Cream cheese
• Butter
• Milk
• Granulated sugar
• Sea salt
• Black pepper

Easy Vegetable Side Dish For A Crowd

Sweet corn is a popular vegetable that is easy make creamy and rich with milk, butter and cream cheese. It is so easy to use the extra large bulk cans of corn to serve guests an easy vegetable recipe at a party.

Baked corn casseroles like our Scalloped Corn Casserole and Jiffy Corn Casserole are wonderful, but this corn recipe can easily feed 50 or more people much more efficiently.

The first time we had this recipe is when my sister-in-law shared one large can of corn in a crock pot at my 40th birthday party. Our Brisket in a Roaster, Mac and Cheese and this big batch of corn recipe got the most compliments!

Step By Step Instructions

Begin by using a large colander to drain the corn well.

While the first can of corn is draining generously coat the roaster pan with non-stick cooking spray.

Pour the drained corn into the roaster. Discard the juices as it will not be needed.

Drain the second can of corn. While it’s draining mix together the salt and sugar in a small mixing bowl.

Add the second large can of corn to the roaster and sprinkle the salt and sugar over the top.

Use a sturdy long handled spoon to stir it all together.

Pour the milk into the roaster and turn the roaster on 250℉.

The goal is to slowly warm corn and melt dairy products in the roaster. Heating too fast will burn or make the dairy curdle. Stir often for best results.

Use a butter knife to slice the sticks of butter up and spread out over the corn.

Repeat by slicing the cream cheese up and spreading over top of the corn.

If you are doubling the recipe repeat these steps and then cover to cook.

Cook for 45 minutes to an hour before stirring the first time.

Be sure to pull the corn from the sides, corners and edges to the center.

Continue stirring every 30 to 45 minutes until the cream cheese is totally melted and creamy.

The center is usually cooler, so stirring helps the mixture cook faster and helps prevent burning.

When the pieces of cream cheese are really small the corn can be served if necessary.

I like to continue to cook a bit longer.

Sprinkle freshly ground black pepper over the top and stir again.

The temperature can be turned up if the corn isn’t warming very quickly. If the roaster is sizzling I turn the temperature down. Be sure to monitor and adjust as needed as all electric roasters vary GREATLY.

Recipe Tips & Tricks

• One large 106 ounce can of whole kernel corn has 13 cups of drained corn which is 26 servings at 1/2 cup per serving. However we find that people typically take closer to 1/4 cup of corn at graduation parties
• The extra large cans of corn and green beans are in the bulk section at Walmart as opposed to the vegetable aisle.
• We like to use this heavy duty non-stick cooking spray and I typically buy it at Gordon Food Service.
• Keep in mind the size of the serving spoon will affect how much corn people take in a scoop. People are much more likely to take one big scoop than two smaller scoops to get the same amount of corn, it’s just human nature.
• Corn can always be seasoned with salt and pepper after cooking if you’re unsure how much to use.
• Do not add water to the corn.
• Most roasters do not require adding water, read the owner’s manual to confirm.
• We have made this Crockpot Creamed Corn recipe and love it for a smaller batch.
• All appliances vary greatly, so be sure to keep a close eye on your roaster and stir often to make the best version of this recipe in your home.

Sweet Corn for 50 People

One extra large 106 ounce can of whole kernel corn can be drained, seasoned and heated to feed 50 people.

At minimum add butter, salt and pepper to the corn.

Our preference is to cut the recipe below in half to feed 50 people when there is a wide variety of food.

If just a few items are available and everyone will be served the same menu then one extra large can will feed 25 people.

More Recipes For A Crowd

Macaroni Salad for a Crowd – creates a creamy pasta with celery, onions, bell peppers and carrots is tangy and tasty.

Cheesy Potatoes for a Crowd – creamy and coated with lots of cheese make these especially appealing.

Some of our favorite big batches of desserts are Dirt Pudding and Banana Pudding.

A very common, smaller midwest family meal often includes sweet corn and Parmesan Roasted Zucchini. Growing our own produce is a wonderful addition to our menu!