Slow Cooker Creamed Corn

Skipped the canned cream corn this year and make it from scratch right in the crockpot – it’s so rich and creamy and unbelievably easy to make with just 5 ingredients!

Slow Cooker Creamed Corn - So rich and creamy, and unbelievably easy to make with just 5 ingredients. Doesn't get easier than that!

Sorry guys but I hope you’re not getting sick of all the heavy, comfort food I’ve been posting lately. I promise, once the new year hits, it’ll be quinoa/salad galore on Damn Delicious. But until then, it’s time to bring on the fat pants for the holidays, starting with the ultimate creamed corn that can easily be made right in the slow cooker!

Slow Cooker Creamed Corn - So rich and creamy, and unbelievably easy to make with just 5 ingredients. Doesn't get easier than that!

Slow Cooker Creamed Corn - So rich and creamy, and unbelievably easy to make with just 5 ingredients. Doesn't get easier than that!

Now I don’t know about you guys but I am a huge sucker for creamed corn. And even though it’s classified as a side dish, I could easily guzzle this into a main dish. Seriously, once I made this, I threw some rib-eye on the grill for dinner but I could honestly say that I had more corn than steak. Really though, can you judge me?

  Slow Cooker Creamed Corn - So rich and creamy, and unbelievably easy to make with just 5 ingredients. Doesn't get easier than that!

With just 5 ingredients – corn, cream cheese, milk, butter and sugar (pepper for seasoning of course) – you won’t believe how easily this comes together in the slow cooker. Simply drop everything in the crockpot, cover, stir and that’s it! Now how easy was that? And it’s unbelievably rich, creamy and perfectly sweet to complement the main dish. But then again, if you’re like me, you’ll just skip over the main dish and stick to the creamed corn.

Slow Cooker Creamed Corn

Prep Time 10 minutes

Cook Time 3 hours, 15 minutes

Total Time 3 hours, 25 minutes

Yield 6 servings

Slow Cooker Creamed Corn

Skipped the canned cream corn this year and make it from scratch right in the crockpot – it’s so rich and creamy and unbelievably easy to make with just 5 ingredients!


  • 3 (15.25-ounces) cans whole kernel corn, drained
  • 1 cup milk
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
  • 8 ounces cream cheese, cubed
  • 1/2 cup (1 stick) unsalted butter, cut into thin slices


  • Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
  • Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.
  • Serve immediately.


Adapted from Family Fresh Meals


    • Chung-Ah says

      Dude, if you lived any closer, I would seriously bring you a bowl of this. We made way too much for just two people, and honestly, I don’t think I should be eating all of this – my skinny jeans are getting too tight!

  1. says

    Tehehe high-5, I love creamy corn as well such
    as in creamy corn & crab salad dishes :) This
    recipe is really easy! I’m not sure what a crockpot
    is but can I place all the ingredients in a normal
    pan on a low-heat stove? Xx

  2. says

    Whoa! That looks delicious! Definitely a must have for thanksgiving! I love corn, and it has so many nutrients….nicely balanced out by the butter hahah! I can’t even imagine how good this smells in the crockpot! YUM!

    • Chung-Ah says

      You can most definitely use frozen corn but I recommend using canned corn – both the flavor and texture may significantly change with this substitution.

  3. says

    So I never make corn for Thanksgiving (I have no idea why because I LOVE it), but now I think I just have to. This looks ridiculously amazing, and I love that I can drop it in the slow cooker and forget about it while I do the rest of my cooking!

  4. says

    Ahh! I’ve avoided buying a crockpot because apartment living does not afford much space for “non-essential” kitchen appliances, but I’ve recently moved into an apartment with a TON of closets, and have been thinking about asking for a crock pot for Christmas…

    This recipe does NOT help with trying to restrain my kitchen purchases! haha, looks soo yummy and corn is my favorite veggie :)

  5. Mary says

    I just had to print this off it looks and sounds so good! However, the photos show little flecks of something green – what is that, parsley?

  6. says

    These sounds so yummy! Do you think If I doubled this recipe it would still turn out fine as long as I also double the time of cooking? I really wanted to add this to our Thanksgiving meal, but I am feeding a good amount of people so I knew I would need more than what this post was for. Thank you so much for sharing this recipe!

    • says

      Did you try doubling it Michelle? Did it work well and was the doubled cooking time right? We’ve got a huge crowd coming so I was just about to ask the same question when I saw yours :).

      Also, do you think it would work if I made it the day before and then reheated on the day?

      Since Thanksgiving is a regular work day here in Israel we’re doing our holiday on Saturday, and I can’t wait to try this.

      Happy Thanksgiving everyone, and thanks for a great looking recipe.

      • Chung-Ah says

        I made it the day before and it tasted just as creamy and comforting for 2-3 days (that’s how long it took to finish it for us). Happy thanksgiving!

  7. Katy says

    I’m not a canned cream of corn gal, at all. I made this primarily because my husband loves creamed corn and mashed potatoes. I tried some, and it was AMAZING!

  8. says

    I made this for Thanksgiving and it was gone the same day! No leftovers so I had to go to the store for more ingredients to make another batch! Thanks for sharing cause it is simply yummylicious!

    • Chung-Ah says

      I can’t believe you had to make a second batch! Thanks so much for trying out this recipe – it’s definitely become a favorite of ours!

  9. says

    so happy I found this site today…I love to cook will be making as soon as get to store to get canned corn….have corn from garden in freezer….but is on cob….I could cut from cob …never done that before but afraid kernels would not be as firm as canned corn…….and sure don’t want to mess it up……..thanks……..Pat

    • Chung-Ah says

      I wish I could predict the texture with the use of corn on the cob but I honestly can’t tell you as I have never tried it myself.

  10. Liz H. says

    Hi! This sounds delicious but I was wondering if you think it would work to cook on low for longer. I was hoping to stick it in the crockpot before work and have it ready when I come back (an 8 hour shift). Thanks!

    • Chung-Ah says

      I’m honestly not too sure about this one – even with 3 hours on high, the milk was getting a bit burnt on the sides!

  11. Wanda Marie says

    Best creamed corn ever. I have tried a lot of recipes but this one is the best!!! Got a lot of compliments on it. Thanks for a good one!!!!

  12. Veronica Lopez says

    This looks wonderful!! I would like to make this on Christmas Eve and I need to quadruple the recipe. Do you know if it will work out putting it all together in the slow cooker? Thank you!

  13. Lynn says

    This looks delicious. I’m going to make this tomorrow for Christmas dinner! If I double the recipe, am I also supposed to double the cooking time?

  14. says

    This corn — WOW! — this corn was devoured and raved over alongside our prime rib Christmas dinner. Simplest, most delicious recipe I’ve made in a long time — thanks so much!

  15. Krissy says

    This looks like great. I am excited to try it, but I dont have a crockpot. Can this be put in the oven? Temp? Time? I would like to make it for New Years.

    • Chung-Ah says

      Unfortunately, I’ve never made baked this before so I don’t have the appropriate recommendations/directions for you. This recipe is tailored for the slow cooker method.

  16. Ray says

    i dont have a slow cooker but would love to try this dish out… any other option.. can this be put in a pan and cooked ?

    • Chung-Ah says

      Unfortunately, I have never made this using the stovetop method so I do not have the appropriate recommendations/directions for you. This recipe is tailored for the slow cooker method.

    • Chung-Ah says

      You can certainly use fresh corn kernels but please remember that by using a substitution, I cannot speak for how much this will change in the overall taste or texture of the dish. I recommend using the specified ingredients listed in the recipe whenever possible for optimal results.

  17. Erwin says

    Hi – This was fantastic. Easiest slow cooker recipe ever. Mighty good. Thanks for sharing. Surprisingly, there was some leftover. One question: What are your thoughts on re-heating the leftovers? Stove top? Oven? Microwave? Thanks in advance for the help!

    • Chung-Ah says

      Unfortunately, Amy, I can’t really answer this question with certainty since I haven’t actually freezed it myself. There were absolutely no leftovers to freeze :)

  18. says

    Easter emergency! I was going to make this for Easter but now one of our guests is bringing corn salad. I wonder if this recipe would be good with peas instead of corn?

    • Chung-Ah says

      Unfortunately, as I am not the biggest fan of peas, I cannot really answer this question with certainty. But I can’t see why it wouldn’t work!

  19. julie green says

    Planning on making this for Easter Sunday and was just wanting someone to verify for me that has already doubled this recipe of how much additional time I should allow? Also, has anyone used salted butter and if so, did it affect the flavor?

    • Chung-Ah says

      I recommend adding about an additional hour if you are planning to double this recipe. Additionally, it is best to use unsalted butter to obtain the best results possible.

  20. Brittany says

    I made this recipe for Easter. While it is very good, it is not at all like fresh cream corn traditionally served in the south, where I am from. Everybody was a little thrown off when I called it cream corn, but they enjoyed it over all.

  21. Bonnie says

    We are ranchers & I would like to serve this at our branding meal. But I need it tripled & maybe more. Would I just triple all of the ingredients?
    Can’t wait to try this!!!

  22. Theano says

    I made this for the women’s book club that I attend on Sundays. All the ladies were raving about it and saved me no leftovers. Super easy and delicious, can’t wait to make it and eat it all by myself! Thank you!

  23. Marianne says

    Made this in the slow cooker w frozen corn, added some kosher salt and pureed about a cup of it right in the slow cooker w a hand blender to make it less runny. Made it even more corntastic!

  24. says

    I was making corn bread this afternoon and needed a can of creamed corn…and didn’t have any! I found this recipe and used some sweet corn that I had just froze…WOW!!! SO GOOD!!!!!

  25. Jill Gallina says

    hi could you tell me what size crock pot you used? I have 2 different sizes. Thanks so much! Can’t wait to make the creamed corn!

  26. Becky says

    Does it matter what kind of canned corn? There are so many varieties these days. Golden, shoepeg, white etc…. Going to make this for my daughters birthday

    • Chungah says

      Terry, as cream cheese is a prominent ingredient in this dish, I do not recommend any substitutions. If you are not a fan of cream cheese, then this recipe may just not be for you. Sorry!

  27. Richard says

    Wow this looks good. I normally do two different vegetable dishes on Thanksgiving. I think this is going to be one of them this year! Looks super simple and yummy! Stumbled upon your website today, looks like a lot of great recipes.

  28. Melisa says

    I don’t eat can food unless it’s an absolute must. Do you know how many cups this might be so I can use frozen?

  29. valerie stonick says

    do you think you could make this using peas? my mom used to make creamed peas and they were delicious. i havent found the right recipe yet tho.

  30. says

    My mom has made this for 45 years for holidays. We don’t add sugar, instead we add garlic salt. You can feel your arteries hardening as you eat it! A holiday supper would not be the same without it.

    • Becca says

      That’s a great idea! I did add the sugar and then ended up adding salt when we served it. I bet garlic salt in place of the sugar would work perfectly!

    • Chungah says

      Yes, absolutely, although I recommend using unsalted butter so that you have complete control of the salt content in this dish.

  31. Kimberly says

    How do you know when it’s done? you say 2-3 hours.. when do you know it’s been cooking long enough? I’ve never made this before, but I love creamed corn, and your recipe looks amazing!!

  32. Becca says

    Made this dish on Saturday. At first I thought it was pretty disgusting — then I added salt! Definitely add salt before serving. Now I can’t stop thinking about it and I can’t wait to have leftovers during lunch today!

  33. Anita says

    I have made this for several years for church pot-luck dinners. For something different I started adding a can of green chilies and it was well received! Love your site!! Especially like the Crumble Pumpkin Bread recipe!!

  34. Robin says

    I wonder if leftover could be frozen? Only have 3 for dinner and not sure if we could eat 3 cans worth even as leftovers…hmm maybe we could :)

    • Chungah says

      Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.

  35. Natalie Sanz says

    I have about 50 people coming for thanksgiving. How much more do you think i will need to make than what is called for in the recipe… Surely i will have to do more than just double the recipe. PLEASE HELP lol! (I have a 6 qt crockpot)

    • Chungah says

      Natalie, this recipe yields about 6-8 servings so please make the adjustments accordingly. But if you plan on quadrupling this recipe, a 6 quart crockpot may be too small.

  36. Rosemary says

    I’m going to make this for Thanksgiving! but in your picture what is the red & green garnish sprinkled on top? Also looks like parmesan cheese?

  37. says

    This looks awesome! I’m not normally a fan of creamed corn, but I would love to give this a try!

    I featured this post in a Thanksgiving round-up today. I hope you don’t mind!

  38. Gayla Singleton says

    The cream corn recipes has unsalted butter; can I use I can’t believe it’s not butter? I’m only asking because I have all the ingredients but that. If I can avoid going to the store that would be great. However, if not I’m headed to the store. Thanks

    • Chungah says

      I personally have never used that ingredient so I cannot really answer with certainty how much it will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.

  39. Gayla Singleton says

    Awesome! Headed to the store. I need to get the fresh thyme and grated Parmesan cheese. I’m really excited about this dish. Thank you so much. Peace&Love Happy Thanksgiving!

  40. Kristie Gray says

    I was looking for a yummy side dish for this year’s Thanksgiving dinner and this was the perfect fit! Super easy to put together, didn’t take up precious oven/stove space, and basically took care of itself while I prepared other dishes! Everyone loved it! Thanks for the tasty recipe!!

  41. Kristin says

    I made this recipe for Thanksgiving and found it to be wayyy too creamy and cheesy. It was really watery so I added more corn, but it still tasted too creamy and cheesy. I love creamed corn, and I usually love cream cheese, but I thought this was overwhelming. I would cut back on the cream cheese next time. Thanks for sharing though :)

    • Chungah says

      Kristin, thank you for trying my recipe! And yes, feel free to cut down on th cream cheese as needed. Some like more, and some like less. Although I’m not entirely sure how it came out “too cheesy” – aside from the cream cheese, there’s actually no cheese really in here!

  42. Genevieve says

    I doubled this recipe for thanksgiving and it came out perfectly! It was creamy cheesy goodness ! It was a hit for my family and I have been asked to make it again for Christmas ! Thank you!

  43. Dave Shultz says

    can frozen corn be used? way too much salt in canned corn-i have a bad heart and watch my salt intake but i love creamed corn

  44. BrianG says

    Looks great and I will make tomorrow in my slow cooker. Question tho, why do you show a pic with Thyme in it but you do not put that ingredient in your instructions. Thanks much !!

  45. Nancy says

    Just bought the ingredients for this and looking forward to making it tomorrow! Thank you for so many great recipes :))

  46. says

    I said I’d bring buttered corn for tomorrow’s Christmas potluck at work but when it came time tonight to bung it together I decided there should be a little more effort invested and surfed for something more exciting. Eight cans of corn later a sure-to-be-delightful concoction is sitting in my car ready to go. The crockpot will hold no more and It’s sure to be a hit. I don’t need to taste it to know that this one is going to be repeater and will also bring this to the family gathering on Christmas. With all that butter and cream cheese it simply cannot fail. Thanks for this winner. It’s going to look like I actually know what I’m doing.

  47. Simi says

    How should I scale this recipe down if cooking for only two? I don’t want to skimp out on any of the creaminess but I also don’t want it too watery!

    • Chungah says

      You can try halving it or even quartering it, although having creamed corn leftovers isn’t the worst thing in the world! :)

  48. Katrinainaz says

    I’m wondering if I can make this for 150 people using a roaster oven without burning the milk?
    I’m having a bonfire bbq for four people turning 50.
    Thank you so much for any input or suggestions!

  49. Janice says

    This was really good! I used 6 cups of frozen organic corn and threw in some green chilies since I was serving it with quesadillas. Turned out great. Thank you so much!

  50. Tina says

    I made this for a potluck and doubled it but it was kind of soupy…not sure what I did wrong! Still tasted good but looked best if stirred often otherwise the corn went to the bottom!

  51. Trish says

    wondering if that is parsley you added for coloring? Please let me know what the herb is! Thank you. From the picture it looks like there is cheese melted on top, is there?? This will be my first time making so I don’t want to get it wrong!
    Thank you

  52. Kelly says

    This looks AMAZING!!!! Fresh corn will be coming in season here in another month. If I tried using fresh corn, would you suggest cooking the corn first and then removing the kernels? Thanks!

    • Chungah says

      Kelly, using fresh corn is a great idea but I don’t think you should have to cook it before removing the kernels.

  53. Norma says

    Love the recipe. Made it with fresh corn that was just too mature, along with fresh cream and the rest of the ingredients. This one is a keeper.

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