Slow Cooker Creamed Corn
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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!
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!
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?
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
Ingredients
- 3 (15.25-ounce) cans whole kernel corn, drained
- 1 cup milk
- 1 tablespoon sugar
- ¼ teaspoon black pepper
- 8 ounces cream cheese, cubed
- ½ cup unsalted butter, cut into thin slices
Instructions
- Place corn into a 6-qt 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.
Did you make this recipe?
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Can I use heavy cream in place of the milk as I don’t have any whole milk? Thanks
Love this recipe! I’ve made it a couple times and this last time used it in a baked corn casserole. I use frozen corn and as it does not get as soft as canned, I use my immersion blender to mash things up a bit before serving. I’ve also always doubled this recipe, it’s such a hit!
About how many does this typically feed. Is it really 6? That seems like a small amount for that much corn.
Would corn starch work to thicken it if need be? I have several GF family members.
Would it help thicken if to blend maybe a tablespoon of flour in with the milk?
I use corn meal to thicken mine up a bit and it’s a smash hit!! It makes it taste closer to a real southern creamed corn.
Best creamer corn ever! I tried this recipe once several years ago and it has been a requirement at every family and church event since!! We like ours a little on the thicker side, so I cut the milk in half. Super easy recipe with amazing flavor!
Have you made this without sugar before?
In case anyone out there is on a strict budget, I thought I would mention that less expensive cream cheese blocks can be found at Aldi. Also, can neufchatel and an artificial sweetner be substituted?
Made this for Thanksgiving and it was a big hit. I really like that the corn stayed a bit firmer than other creamed corn dishes I’ve had, though if you prefer a more slightly mashed up style, I’m sure you could achieve that with the help of an immersion blender. I doubled the recipe and have enough left over to use for a shepherd’s pie. We’ll definitely make this again
When making a double recipe, did you cook it longer in the crockpot?
Just a silly question- would it be ok to cook on low for 5-6 hours or does it work better on high?
I started making this 3 years ago And it’s a hit every time I do it everyone asked me for the recipe. I am a hairstylist and I talk about this Recipe All the time to the point that I printed the recipe and is In my station Literally everyone takes a picture of it I got calls all the time thanking me for the recipe. It’s a must . Last year I started to put a 1/4 of cup of condensed milk at the end! (I omitted the sugar tho)
Could these ingredients fit in a 4 quart slow cooker?
I make this every holiday and when I’m wanting something extra with roasted chicken or air fryer steak. It would be good with anything though! Picky husband approved!! It is also SO easy!
Like many others, I usually use some chopped, jarred jalapeño peppers. I have made it with both frozen and canned corn and it works equally well. One other thing that I do is to take my immersion blender and blitz slightly so that you get some smaller pieces along with the whole pieces of the corn. This would help for those who found the outcome to be a little watery.
I love this recipe! I used to make it all of the time many years ago and had forgotten it. Thank You so much for the reminder. Most often I made it with honey instead of sugar and added either fresh or pickled minced jalapeno so good! Try it 🙂
I have made this recipe so many times and it is always a hit. The recipe as written is too watery. I have tried it several times with 1/2 Cup milk and it’s a perfect consistency.
Looks so delicious! Is there an Instant Pot version for this recipe?
Can we make this using fresh corn kernels?
What is the serving size? My family of 5 eats 1 can of corn and no more at a dinner.
Best cream corn recipe out there! Used for every holiday and passed to so many friends who also love it!
This was delicious! Made as written, but used jalapeno cream cheese and a small can of Hatch’s green chiles (hot) as an addition thanks to previous comments. A real keeper. Thanks, Chungah!
With a national shortage of cream cheese, what substitute can be used for this recipe?
I’d like to make this for Christmas…i’m wondering if anyone makes it with less or no sugar added?
I’ve made this twice, the second time cutting the sugar in half and it’s tasted just as good as the first time.
Can I cook this on stovetop if I do not have a slow cooker?
I could eat this as a main course! This looks delicious and will be making for Christmas dinner. Thank you for sharing>
I have been making this recipe (minus the sugar) since about the early 1980s. I make it by adding a slight twist to the recipe. Add a can of diced jalapeno. This addition gives a once bland corn dish a nice kick, a burst of flavor.
Everyone in my family loves this! Even people who don’t like other cream corn. I’ve made this for parties it’s super simple and always a hit!
Has anyone used chive and onion cream cheese with this recipe ? Wondering if that would be tasty!
I made this last Thanksgiving. It was a hit! I’d like to add a little “kick” this year w/jalapenos. Any idea how much? I saw one reviewer used jalapeno cream cheese but I was thinking of just adding fresh jalapeno. Any advice is appreciated.
I would start with a couple of tablespoons. You know how spicy your family will like it. You can use fresh or pickled jalapeno. If using fresh, it is up to you if you want to use the seeds depending on how spicy you want it.
I need to make this for 20 people for Easter. Can you help me with the timing and the measurements for that? Thank you! So excited to try it out!
Did you ever figure out the exact measurements? I am feeding 30 people. Was going to double the recipe, but now I’m thinking I should triple!
For 20 you would have to quadruple this since the original serves 6.
This recipe has become a staple in our holiday meals. Thank you Chunga!
Omg this was soo good. My husband said it was the best vegetable I have made in a long time. And so easy! Just dump and go! I added some chives at the end for a bit if green. Excellent!
Obsessed with this recipe! So easy and a fan favorite at thanksgiving every time I make it.
I have made this recipe for years always with amazing success. I also use it as a base for an amazing potato corn chowder. After cooking, I add pre-cooked baby yellow potatoes (skin on) cut in half and some cubed pre-cooked ham (I usually just use one of those 8-ounce ham steaks you can buy). I do add a bit more milk to help create the soup once I add the potatoes and ham, and adjust seasoning to taste.
Have made your recipe for the past 5 Thanksgivings. It is always my kids’ favorite dish. Thank you so much!
I’m hoping it turns out good. It looks a little runny and like the cheese or milk curdled…followed it to a T. Hoping I’m overthinking it and it tastes good.
You’re one of my favorite food bloggers and one of only 2 that I would try a recipe I’ve never tried before on Thanksgiving because I trust your recipes completely. Made this on Thanksgiving exactly as you said except I used3 bags of defrosted frozen yellow and white corn. Perfect!! My picky 5 year old loved it and my husband did too. Thank you!!
I was also thinking of using frozen corn. Did you have any trouble with it being watery?
This was our totally unexpected COVID socially distanced dinner favorite! So so easy. So so tasty. I added a bit of salt and some finely chopped green peppers – the peppers brought a little freshness to the dish to balance the (blessed) butter and cream cheese! . Thanks. Thanks. Thanks.
Fabulous!! This was a big hit for Thanksgiving and will be a new regular!! Thank you for sharing!!
I have made this recipe for the last 4-5 years and always have people rave about it! I sometimes add a bit of rosemary, and have even had to start it on the stove and then throw it in the crockpot when I am rushed for time, still delish! Thank you!!!!
I love this. I add in onion and garlic powder as well!
We’ve been making this creamed corn recipe for at least 6 years now and LOVE it. I do use frozen corn instead of canned because I have severe arachnophobia and this an aversion to all canned veggies and fruits. If you do use frozen, I highly recommend letting the corn thaw for a bit before starting, otherwise the milk will freeze on contact and you can’t stir it.
Also super important to use milk with fat, not skim. Learned that lesson the hard way last year
I want to make this but am out of cream cheese….is there a good substitute???
Thank you
I made this last Thanksgiving and not only was it SO easy but it was a HUGE hit. I have been requested to make it every Thanksgiving! Not sure why anyone has negative reviews but this is a delish and easy crowd pleaser- thank you for sharing 🙂
I’ve made this recipe several times as is, and it’s a hit every time. My fave variation is to use is frozen fire roasted corn with jalapeño cream cheese. Thank you for another great recipe! I enjoy checking DamnDelicious first when I’m thinking of trying something new. Cheers!
Great recipe been making for a long time yes 6 servings is right
I made this two years ago as I alternate holidays with my family. I can’t wait to make it again this year. It’s was delicious.
Didn’t make it yet. Looks a little soupy. Does it thicken by the time it is served?
Yes
I just want to say , this looks amazing and I am going to make this for Thanksgiving for a LARGE crowd. I admire you (or anyone) who posts their own (tried and true) recipes. I agree with some who are supportive, but do not understand self-made critics. To those “MAKE THIS RECIPE OR NOT” but don’t be so ugly, there’s enough of that going around. Also if you know how to cook at all, then you know you can lessen ingredients to suite your own taste, nothing is in concrete here. Again, thank you for this great recipe, as I was goggling “Recipes for Corn in a Crock Pot”, and this is perfect. Have a blessed day…
Thank you.
This is the best creamed corn recipe! I won’t make it any other way!
Thank you for all of your delicious recipes, you are my go-to site.
I think it’s terrible how critical people are these days. If someone wants to make a recipe different that’s wonderful, altering recipes for preference is what makes it great for each family!
Instead of picking it apart negatively, have your own website and alter it on there.
Humans have been cooking and altering recipes for centuries, be positive!
I AGREE
No need to put it in a slow cooker when you can just throw it all in a pot at once and have it ready in 10 minutes. Cook however you want though, it’s your recipe. I use one can or corn, butter, and a half pack of cream cheese, salt&pepper to taste. Throw it all in a pot, heat until all is warm and melted. If I need it later I just put a lid on it and let it sit on warm. My mom has made this since I was a kid and I love it so much. Never in a slow cooker though. Always in a regular pot on the stove.
Thank you so much! I was looking for a way to convert the slow cooker recipe to stove top and You did it for me! Making for Thanksgiving and hope it’s as good as yours! Happy Thanksgiving!
Agree you can make it on the stove top but this recipes sure comes in handy during the holidays or when entertaining to free up stove top space. Also, it travels very well in a slow cooker to bring to another person’s house.
I have made it numerous times for potlucks and its always gone and I’ve gotten requests to bring it.
Amazing! Perfect! Thank you for sharing!
Had a turkey in the freezer and decided to have a Thanksgiving dinner while on stay at home order, this creamed corn was a damn delicious additional to our meal! Stay safe y’all!
Tried this for Thanksgiving two years ago and it is now a family favorite for every holiday gathering. Also, helps to have a side that is cooking in the slow cooker – saves a stove burner. Reheats so well too.
Hello! How do you reheat? Or do you just maintain at warm when ready until ready to serve? Thanks!
Whoa! Really? Way too huge s a side for 6.
You have to look at your portion control!
Wow ouch! Obviously others didn’t find that to be true. Be kind and get your own blog.
Just served for thanksgiving dinner. Was told by bf and son in law now have to fix every time. Only way they will want to eat corn. Damn delicious!!!
1 can of corn per 2 people is what most people eat so yes 6 servings is right unless your dieting
Funny! I am thinking that if someone is on a diet that maybe cream cheese corn should not be a consideration. BTW our family thinks 1/2 can corn per person is accurate too. Happy Thanksgiving
Wow, you are a little judgemental.. They didn’t say anything wrong, and just an FYI, portion control isn’t really of that much importance for Thanksgiving dinner. It’s a holiday, people enjoy it once a year. ♀️
I made this last night for a group for their xmas party, and they thought it was yummy. Many thanks
Looks great but how do I make it less soupy?! Flour?! It’s almost time to serve! Help!!
Molly, how did it turn out?
I’ve been making this for a few years now. Everyone loves it! Even the skeptics that say “I dont like creamed corn” I double the recipe and it fits well in my 6qt crockpot and the cooking time doesn’t really change.
I have to turn this on then leave for a while — can I cook it on low?
Also, I need to double the batch, will that change cook time?
This will be my third year making this recipe for Thanksgiving and it’s always a favorite! However this year I am pressed for time. Have you ever made the day before and re-heat on thanksgiving?
I always start this the day before (just now actually). It thickens but I prefer it that way, if you wish you can add a tiny bit of milk the next day after you pull it out of the fridge to reheat, but I honestly think the thickness is better for plating. It’s almost better as leftovers!
Anyone know what size crock pot you would use for a double batch?
Looks divine! Can you tell me what the seasonings are sprinkled on top of the corn at the very end? Thanks!
I’ve made several different cream corn recipes in a crock pot and this one has it down, I used a 5lb bag of frozen corn in my crockpot and doubled all other ingredients. I received so many compliments!
That’s good, but does the sauce thicken over cooldown? Just seems really runny?
Haven’t made this yet…but does the sugar make this sweet? Why add it? Genuinely curious.
My thoughts too. I’m thinking about making it with 1/2 tsp of maple syrup. Thoughts?
I make this exactly as the recipe but I also add chopped onion to it which makes it even better in my opinion!
What’s the garnish on top in the pictures? The red flakes and green herbs add some much needed color.
Yes, I want to know as well!
I use parsley and thyme
If I was to double the recipe, is the cook time affected?
Could you use frozen corn? And if so how much?
I do! I use 3 frozen bags of white corn and it’s amazing! I’ve been doing it for a couple years now and defrost it in the fridge the night before otherwise it takes longer to cook. Everyone loves it!
I use frozen corn! 1 can is approx 1.5 cups. Calls for 3 cans for 4.5 cups of corn. I half the recipe though because its typically just my husband and I.
Just searching recipes for Thanksgiving and this looks great! How would you recommend re-heating if transporting after making? Probably a silly question but I rarely use the crock pot and never have made creamed corn!
Transport inside of your crockpot. Makes for an easy heat up once you are at your destination and ready to serve!
Your Slow Cooker Creamed Corn sounds like heaven! Truly, I can’t wait to prepare the recipe on Thanksgiving Day for everyone I love. I’m sure it will be a big hit, I’ll report back. BTW, I’m new to the slow-cooker method and the directions calls for the slow cooker to begin cooking “on high heat for 2-3 hours.”, do I start at High Heat? Wouldn’t that absorb all the liquors up?
Hi Paula! We’re so excited for you to make this! Yes, you can cook the entire recipe for 2-3 hours on high heat. Just be sure to check it every so often after the 2 hour mark. 🙂
Do you drain liquid from canned corn ? Or use the liquid ?
Can this recipe be customized to fit a 1.5 quart crock pot? I purchased one of those triple buffet style slow cookers, and I wanted to use it for Thanksgiving. This creamed corn recipe would be ideal. How would I alter the recipe to fit into one of the 1.5 oz pots on my triple buffet slow cooker?
would love to know the answer to this…..I am in the same predicament .
This sounds amazing. Can I use frozen corn? If so, what would be the measurement? Thanks!
Absolutely! 1 (15.25-ounces) can whole kernel corn = 1 1/2 cups = 8 ounces frozen corn. Hope that helps, Anne!
That insight on frozen versus can was very helpful. I just made it. It was delicious but used two bags of frozen white and yellow corn and added one can of corn as well. The ingredients were still ok with what I added. This was damn delicious with beef tenderloin and mashed baby reds for Christmas dinner. Thanks for sharing.
Looks delicious! Planning to try this for a Sunday dinner. Just wondering if I wanted to put some bacon in this recipe should I crisp it then add it in the last 15 minutes of cooking?
Yes, absolutely! What a great idea, Lisa!
Made this for Easter potluck. Everyone loved it. I will definitely make this again and again.
I made this for Easter dinner yesterday and it was a hit! It complemented all of the potatoes and other veggies and meat perfectly. I did take an immersion blender to it, to break up the corn a bit.
What a great dish to serve for Easter! We’re happy you liked it, Meghan!
I really never cared for creamed corn. Mainly because it came from the can and the texture was just gross. Last year I tried a recipe similar to this at our Bunco Christmas party and loved it. This Christmas I searched for a similar recipe and found yours…..even better, a crockpot recipe. Love it.
I just wanted to say thanks for a, now beloved, family dish. I’ve been requested multiple times over the years to bring “my corn” to family events and holidays. First Christmas not spent with my in laws in a decade and I never knew that crying over corn was a thing!
For 4 years now i have been making this recipe during Thanksgiving (and non-thanksgiving) events. I always end uo going home with empty pot since people love it. Simple and easy to make yet so damn delicious, pun intended. thanks for sharing.
ivy
Excellent dish. Made it as directed for Thanksgiving and everyone loved it. I needed an extra side dish that I could put in a crock pot and something that I did not have to fuss over due to trying to cook everything else for an entire Thanksgiving meal.
That’s great, Deb!
This side was a HUGE hit this Thanksgiving! It’s a really versatile dish that stands great the way it is or with add-ins like green chilies and cheddar cheese, or broccoli and bacon! It can even be made into amazing leftovers such as in casseroles with ham or turkey and an assortment of veggies! Thank you, best blog I’ve ever joined!
This recipe was a hit on my thanksgiving giving dinner. I added a roasted jalapeño for an extra kick. I’ll definitely make it again. Yum!
Ran across this recipe and decided to try it for thanksgiving. I usually don’t experiment with new recipes when I have lots of guests but I figured no one ever eats the obligatory corn i put out anyways so it didn’t seem like much of a risk. It was AMAZING! I feed my husband’s junior college basketball team every year so I never know what their family traditions are but i saw almost all of them going for it and every one seemed to love it. When I finally had some I almost hurt myself patting myself on the back.
Thank you thank you for such an easy simple recipe. I will add that I wish I would’ve added a little more cooking time since I had doubled the recipe, it was a little thinner than the photo but I just left some of the liquid in the crockpot when I transferred bowls.
Can you do this in the oven instead of the crock pot?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I had to leave a note because i make this every year for thanksgiving and its so yummy!
My grandma has been passed for 12 years now. She’s from Kentucky and her brother and her always had gardens. She traded her HHHOT JALAPENOS AN HABANEROS for a bushel of corn. Until finding your recipe, I’ve not found any that come close to tasting like hers. BUT..YOU Nailed It!! I did a practice run before Thanksgiving. Thanks a ton!! She did it the old fashioned way starting out with 50 -60 ears of corn fresh picked from the stalk. She and my Mom would can tons of it in old Mason jars. Her whole pantries were so full over the years, I think it was just about 5 years ago we finished off everything she canned. Fresh from her and her family’s gardens. All kinds of vegetables, garnishes, jams and soup starters. Still looking for the secret in fried green tomatoes!!
Wow! That’s a big compliment. We’re so glad you found this recipe! Thank you, Angie! Happy Thanksgiving to you and yours!
Hi there, this sounds amazing but what kind of milk do you use for this recipe? Thank you!
I recommend using whole milk.
Amazing! Best creamed corn recipe ever! Just curious why do you not mix in the butter and cream cheese during the cooking process?
I find that this method lends a creamier consistency! 🙂
I use this recipe every year now!! Do you have an Instant Pot conversion for this?
Not at this time – but I hope to get one tested and retested before Christmas! 🙂
If I wanted to do 12 servings do I just double everything?
Yes. 🙂
Would it be the same cooking time?
I love this and have made it several times. Question, if I were to triple this recipe for a crowd …would the ingredients all be an exact triple, do you think? I see below you told someone to leave in CP an extra hour if doubling…would I leave in 2 extra hours? Thank you.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Thank you Chungah, can’t wait to try this! Just a friendly reminder to readers, always a good idea to thoroughly read the recipe before trying it or even asking questions. Chungah, you are so gracious; especially with some of your answers! Loved all the comments and tips.
Delicious, my son loved this recipe.
It’s the best, isn’t it?! So glad you and your family enjoyed it.
What size crock pot did you use?
KNO, I used a 6-qt crock-pot.
Oh my gosh this was amazing! I literally couldn’t stop eating it. This recipe is the best ever!
This one is truly so good! Happy to read you enjoyed it this much. Thanks Candace!
I was using my slow cooker for my ham this Easter, so I used my Rice Cooker.
I used 2 cans of drained yellow corn, 1/2 block of FF cream cheese, 1/2 Stick of butter and 1/4C milk.
I set it to the White Rice setting and let it cook for 30 minutes.
Gave it a stir, adjusted the seasoning (pepper and some smoke paprika) and it was delicious.
Have you tried this in the Instant Pot yet?
I actually have not – but I am hoping to do some recipe testing in time for Thanksgiving 2018! 🙂
Is it possible to make this recipe without a slow cooker?
Yes, absolutely.
Awesome! Do I need to change anything if I just make it in a normal pot? For example, the amounts or cooking times? Thank you so much!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I made this for my family (including two picky teenage boys) last night. It was AMAAAAZING, so easy and delicious. I love all of your recipes, but this one was just stunning. Thank you!
For our Christmas Eve Dinner I made this recipe as directed, but doubled it. I used canned yellow/white corn and cooked on high 4 1/2 hours. It was delicious, but also very runny. Should I have cooked it longer? Thanks!
It’s hard to say – you can always add more cream cheese to help thicken it up until the desired consistency is reached.
Have you tried doubling the recipe? Did it affect the cook time? Thank you.
I recommend adding about an additional hour if you are planning to double this recipe. Hope that helps!
Thank you! Making it now 🙂
Made this for Thanksgiving. My family loved it, especially my mother in law. Wish there was a way to leave a 5 star review. Thanks again.
I made this for thanksgiving yesterday, really good. Added the leftover to my turkey soup today along with some gravy and noodles. Great easy creamy turkey noodle soup
I know this recipe is like 4 years old, but just wanted to say thank you! I found this two years ago and have made it for Thanksgiving and Christmas each year since ☺️ It’s delicious!
Can I use heavy cream instead of milk? If so, how much would you recommend the portion to be?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Nancy!
Thanks for the reply.
One more question : should the butter be at room temperature when putting in the mix?
No, it does not have to be at room temperature.
Can you use cayenne pepper and cumin in the creamed corn recipe?
Yes, of course. Please feel free to add, to taste.
Made this for the office potluck. Big hit. Thanks!
This year will be the 3rd year i am making this for thanksgiving gathering at our church. But this time i am also bring it to our family fathering. My crock pot always goes home empty. I never change anything. So damn delicious.
I make it every Thanksgiving – it’s such a hit with everyone!
I am sure this recipe can be doubled. Has anyone tried yet ?
Can I add cayenne pepper and cumin?
Yes, of course.
Hi there – I have made this many times and it is always a HIT! Some suggestions: I use frozen corn, but rinse it in a colander using warm water to thaw it if I don’t want to add additional cooking time. It turns out great. I use one bag of yellow corn and one of white corn, just for fun. I like to add just a little nutmeg – maybe 1 teaspoon – to a double batch. I’ve also added thyme instead. I also made it using coconut milk and lime zest for a “tropical” party. All of the different versions were very tasty! The basic recipe is wonderful, but don’t be afraid to experiment a little bit with adding flavors!
I make this all the time for Holiday meals, one of my most asked for recipes. But, you do need to use frozen corn. It has better taste and less added salt.
If using frozen corn, do you defrost first or add to the crock pot frozen?
You can add the corn in its frozen state.
I made this for company tonight and followed the directions exactly and it was too runny. I would like to make it again for Thanksgiving but would like it be less runny. Any tips.
It will actually thicken as it sits! 🙂
Heat on or off? For it to thicken as it sits
I know it is best cooking it at high heat, but what if I can only do it on low heat? Will it not taste as good? Also, if I did low heat, how much longer should it be?
Yes, you can cook on low heat for 4-6 hours.
This looks absolutely AMAZING! I’m going to give it a shot this week sometime and I think I’m more excited to smell it than taste it, lol. I did have an idea (using frozen corn, as many people have mentioned) and a low sodium ham? Yes, leave it to me to come up with the idea to make it even more fattening 🙂
Made this yesterday, after reading your blog post and the comments for it. I made it yesterday after having read that it is just as wonderful left over. I made it yesterday with the sole purpose for it being the star side for tonight’s dinner but an easy peasy heat up.
It’s amazing. It may very well be a semi regular side. It’s even been discussed already as we are eating it, about being a side for thisbyears holiday(s) dinners.
I may have to try some of the tweaks mentioned above, but I am one of those that believes in testing as written first. Then using it as a canvas for experimentation. And what an amazing canvas. Not sure I can imagine it any other way.
Thank you for sharing your recipe and your fun post. I loved the dish. And I love your blog.
Just want to say ‘Thank You” for this recipe. My D-I-L made this a couple years ago for Christmas, and WOW – we all enjoyed! Going to share at annual picnic in the mountains tomorrow. I do not anticipate bringing any home. Yum, Yum.
Looks so delicious! This Can i use sour cream as a substitute of cream cheese for this recipe? This dish will last in the refrigerator as long as the frozen and canned corn will, won’t it?
I made this for our family gathering in December, following the instructions and recipe to the letter. I’m an experienced cook, having 56 years of it behind me–and I have to say that all my family members, all 16 of them, HATED this, and that included me. I will never again ruin corn by adding tons of unnecessary dairy products. My sister and I even added a huge amount of cheese, plus some salt, to salvage it, but even then, only three people would try it again. Utterly gross, and such a huge waste of money and time on my part.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the 238 comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
How rude, Joyce.
A chef of 56 years and you couldn’t project what these 5 ingredients cooked together would result in? Sounds like you’re a terrible chef.
I agree. After 56 years she should be able to predict how the recipe would turn out.
Do the math folks. 56 years experience means this woman is anywhere from 70-90 years old. Taste buds are shot! lol.
I am a big fan of many of your recipes (and your corgi!). I have this working away in my crockpot right now. Just wondering one thing. I love the garnished look of your finished product – a little bit of red and green. May I ask what you finished it with? Chili powder was my guess for the red.
Thank you for “helping me” in the kitchen literally every week!
You’re so welcome! This is garnished with thyme but nothing with red. 🙂
Hi there! So I just finished cooking this and it IS amazing! My only question is: it looks like there’s is a lot less of the milk /soup base, how can I add I bit more especially when reheating without sacrificing the taste???
You can add more milk as needed.
A great and quick crowd-pleasing recipe that was so easy to add to the big Xmas feast plans, thanks heaps for such an easy and reliable recipe! So easy in the slow cooker, and I found it reheated very well in the microwave over the next couple of days too.
You need to watch this carefully if you cook on top the stove as it will stick and can brown or burn a bit if you aren’t careful.
I’ve made this recipe several times and it is soooo yuuummmy! I have to admit it did cook on the stove and it came out real good. Will do the slow cooker next time and see what the difference is.
Love this recipe! I make it with fresh corn cut off the cob. I use 4 ears and half the recipe for me and my husband and it is more than enough.
This looks delicious! Can you half this recipe? Would you
just reduce the cooking time in the slow cooker?
Yes and yes!
I am making this recipe for our church Thanksgiving potluck tomorrow. Because I need a lot, I tripled it. (9 cans of crisp corn!) When it came time to add the butter and cream cheese, I stopped at 2 sticks and 2 – 8 oz. Cream cheese because it seemed like it would be too soupy. I’m glad I did because it looks perfect. So a word to anyone who is thinking of tripling the recipe; Only DOUBLE the butter and cream cheese part. I used unsalted butter too and found that I needed to add salt (I added 2 1/2 tsp.) I also added more pepper, a few dashes of red pepper and 4 Tbsp fresh thyme. I also am going to add a gratin topping made of 1 cup panko and 1 cup Parmesan cheese tomorrow morning. I will brown this under the broiler. I hope it turns out as good as the rest of it is going. Thank you for the crock pot recipe~
can a rice cooker be used instead of a slow cooker?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Have you tried cooking it on low for a longer period? I’m looking for recipes I can start in the morning, leave for 5-6 hours for my families thanksgiving, and be ready for my inlaw thanksgiving that evening.
Thanks!
I actually haven’t – sorry!
The green specks are thyme but am I seeing a reddish speck too? Going to make this or thanksgiving this year
OK So my daughter recently broke my crock pot. Can I cook on stove top for a longer period of time say 4 to 6 hours instead??
You can try this stovetop recipe instead! 🙂
https://damndelicious.net/2014/11/12/easy-creamed-corn/
Fresh would be great but if it isn’t available I would use frozen, it taste more like fresh than canned. I would use one bag of yellow niblet and a bag of white niblet. For extra color a diced bell pepper, green, red and/or orange would be very festive.
This looks so delicious!! I will definitely have to try this at some point and I will let you know how it came out :). Thank you!!
Chungha, just made your cream cheese recipe, I used two & half packs of Trader Joe’s frozen corn (thawed) added an extra Tbs of sugar and tsp salt. It is a great recipe, taking it too a Labor Day BBQ tonight. Thank you for sharing
I tried making this tonight and it didn’t turn out right apparently. There is just corn and liquid. There is not cream to it. I followed the directions, but I did double the recipe to make more. I wouldn’t think that would make a difference though.
Carlisle, did you also double the cream cheese and use 2 (8-ounce) packages?
I want to double the recipe, think it’s safe to just double all ingredients? I know some recipes get funny when you just double things… any recommendations?
Yes, you can double all of the ingredients but cooking time may need to be adjusted accordingly.
I was wondering how it would taste with some sharp cheddar cheese sprinkled on top towards the end. My boys love creamed corn and cheddar cheese so I was thinking about marrying the two. Have you ever tried this? if so how did it turn out?
Thanks
I made this dish for Thanksgiving and was very good.
I see at the pictures you posted that you added some extra herbs and seasoning which are not in the recipe, can you tell me what are they. I will make this again.
Thanks.
What happens if u accidentally bought regular butter instead of unsalted? What will it do? Is it going to b ruined bc the stores r closed now lol…help please!!
Salted butter will work just fine, but you may have to reduce the salt content as needed.
I do not have unsalted butter, will this make a major flavor difference? It’s the day before Thanksgiving and I really don’t want to make a trip to the store.
Salted butter will work just fine, but you may have to reduce the salt content as needed.
I make this every year, it’s delicious and does reheat well. I cook it over the stove in a pan, and use onion power in place of the pepper. It’s GREAT!!!
I’ve been making this for years and it is always a hit. I don’t even cube or slice the creamed corn/butter! Just dump it all in and stir every hour or so. I use frozen corn and don’t add sugar. I season with Old Bay!
I am having a thanksgiving pot luck tomorrow and wanting to bring this. Do you think it would be okay if i made it in the slow cooker today, and then tomorrow morning started reheating it so it would be hot by 11:30 am? I just didnt know if it would make the corn mushy or anything
Nope – should be fine! 🙂
Can you use heavy cream or half & half instead fo milk? I only use Vanilla Almond milk and don’t hink that will be good in this.
Half and half would be a great substitute.
If I’m tripling this recipe do I need to add more cook time?
RC, I actually haven’t tried tripling this recipe myself so I can’t answer with certainty whether cooking time needs to be adjusted at all. I would recommend adding an additional hour and going from there. Hope that helps!
Hi. I will be having 2 thanksgivings this year. For the second dinner, I am just bringing my left overs from the night before. I did see that you can reheat this in 30 second intervals, but can I just bring it in the crock pot and turn it in low for a little bit to reheat? Or will that ruin the taste?
Thank you!
By the way, made this last year for the first time, and it’s now going to be a staple for my holiday cooking!
Yes, you can keep it on low (or preferably the “warm” function if available), although I recommend stirring occasionally.
Is there a way to make these without a slow cooker?
Kalli, here is another creamed corn recipe of mine that does not use a slow cooker.
If I use frozen corn instead of canned, will I have to reduce the amount of liquid I add to recipe?
Unfortunately, without having tried frozen corn in this recipe myself, I cannot answer with certainty. However, if you sift through the comments below, you’ll see that a few of my readers have used frozen corn and have had great results!
What a comfort food masterpiece – I love the fact that something so easy to put together can taste so fantastic! Thanks for posting.
Do you think this would turn out with lighter substitutes? I’m thinking reduced fat cream cheese, light butter and 1% or 2% milk?
Yes, absolutely!
Advice for if you absolutely have to reheat leftovers?
We reheated in the microwave with beautiful results.
I was thinking about taking this to a family reunion because of the crock pot. Can I cook tonight, travel a couple of hours in the morning and then I have an hour and a half before we eat lunch. Thoughts? Thank you.
Genny, this is really best when served immediately and kept warm for 1-2 hours in the slow cooker. But as always, please use your best judgment.
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.
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!
Kelly, using fresh corn is a great idea but I don’t think you should have to cook it before removing the kernels.
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
This dish is garnished with thyme leaves but parsley can be used as well.
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!
Tina, it may be best to add more corn as needed until the desired consistency is reached.
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!
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!
Unfortunately I cannot answer this with certainty as this is a recipe created specifically to be made in the slow cooker. But here is a baked version that you can try out: https://damndelicious.net/2014/11/12/easy-creamed-corn/.
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!
You can try halving it or even quartering it, although having creamed corn leftovers isn’t the worst thing in the world! 🙂
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.
Looks delicious! Did anyone try it with frozen corn?
Just bought the ingredients for this and looking forward to making it tomorrow! Thank you for so many great recipes :))
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 !!
BrianG, the thyme is simply used as a garnish and for photographic purposes.
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
Yes, frozen corn should work just fine.
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!
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 🙂
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!
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!!
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!
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
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.
What spices/condiments did you sprinkle on top? Never been a creamed corn kind of gal but I am gonna give it a shot for Thanksgiving. Thanks!
Nevermind, I see your response above!
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!
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?
This is garnished with fresh thyme leaves and freshly grated Parmesan cheese.
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)
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.
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 🙂
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.
Hi There, what kind of milk did you use? Will skim milk work?
Whole milk would really work best.
Yummmmmmmmmmmmm,
making this for Thanksgiving! thanks!!!
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!!
If I were to double this recipe for Thanksgiving, should I adjust the cooking time? Thanks!
I recommend adding about an additional hour if you are planning to double this recipe.
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!
I’m so glad this turned out for you. And yes, a little bit of salt goes a long way!
8 slices of cooked crumbled bacon take this dish over the top!
Thank you so much for sharing this wonderful recipe! My family loved it so much that I decided to place it on my food blog as well with a link back to your blog 😉 http://www.cookingwithlibby.com/2014/11/slow-cooker-creamed-corn-slow-cooker.html
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!!
Once the cream cheese has softened and everything has heated through, you’re pretty much set!
Could I use salted butter in place of unsalted?
Yes, absolutely, although I recommend using unsalted butter so that you have complete control of the salt content in this dish.
Was wondering.. in the Slow-cooker, do I cook it on Low Heat? or High Heat? I have the options of Warm, Low, High
Mae, it is best to cook on high heat for 2-3 hours.
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.
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!
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.
Yes, you can certainly add peas but you may have to adjust the other ingredients as needed to compensate for the added ingredient.
i meant make it using just peas, no corn. thank you for answering tho
I have actually never tried it with peas but I don’t see why it wouldn’t work!
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?
1 can of corn is equal to about 1-2 cups.
Carri I need to triple this for thanksgiving- did you triple the milk or only double it like the cream cheese/butter? And how long did it take to cook triples? Thanks!
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.
Is there anything I can substitute for the cream cheese? Just not a fan.looks amazing.
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!
Do you think a 7 qt crock would be to big to cook this in?
It should be fine, but if you have any doubt, you can always double the recipe! The more, the merrier, right?
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
It shouldn’t really matter but I personally like to use the Del Monte brand.
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!
Jill, I used a 6-qt crock-pot.
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!!!!!
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!
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!
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!!!
Yes, Bonnie, you would have to triple all of the ingredients.
thanks
This looks delicious! I will need to triple the recipe to feed my crowd at Thanksgiving – how much additional cooking time would you recommend for a triple recipe? Thanks!
Lauren, I actually haven’t tried tripling this recipe myself so I can’t answer with certainty whether cooking time needs to be adjusted at all. I would recommend adding an additional hour and going from there. Hope that helps!
Thank you! Have a great evening.
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.
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?
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.
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?
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!
Ok well I’m going to go for it! I’ll post if it works out or not. Fingers crossed! Happy Easter.
This recipe sounds delish! I’m wondering if I could freeze extras. Thoughts?
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 🙂
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!
We reheated using the microwave and it tasted just as good. Hope that helps!
I’m assuming that one could use fresh corn kernels in lieu of the canned corn?
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.
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 ?
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.
I am addicted to corn…I love it and will cook using that recipe. Thanks.
I’m so gonna try this thanks for charing this!
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.
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.
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!
How many cups of corn? Thanks
1 8-ounce can of corn equals about 1 cup.
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?
I don’t think you actually need to double the cooking time. I would start with an additional 60 min and go from there.
Thank you!
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!
I don’t see why it wouldn’t work. I would suggest adjusting the cooking time as needed. Hope that helps!
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!!!!
Can you tell me how many servings this makes?
Lori, the servings is actually listed in the recipe above.
Says it serves 6, but what is a serving size?
I would estimate about 1/2-1 cup per serving.
Could you substitute frozen corn? Thanks!
Yes, frozen corn should work just fine.
Did you add the thyme just as garnish?
Yes, it was simply used as a garnish but feel free to add to taste if you’d like!
Thanks
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!
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!
cook on high or low in a crock pot?
Cover and cook on high heat for 2-3 hours.
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
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.
first time on your site and I ABSOLUTELY LOVE YOUR RECIPES….will be making this….pattianne
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!
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!
Oh gosh, I love how simple this is 🙂 I can’t wait to try it out!
Thanks for the recipe! It was Damn Delicious!!!
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!
that looks yummy!
thanks for the quick reply!!!!
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.
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!
Awesome, thanks! I’ll make it today and then no worries about it being ready on time tomorrow.
It’s ready and OH MY GOD is it good! If it’s half as good after reheating tomorrow the entire double batch is going to disappear in seconds (if I haven’t already polished it off by myself before my guests arrive!). So so so good.
The leftovers are the best! I actually made it again a day ahead so I didn’t have to work Thanksgiving day!
HI Robin, I know this is years later, but Yes I have made this creamed corn numerous times and each time I double the recipe and add an additional hour of cooking time, as recommended by CHUNG-AH. This is such a delicious recipe and make it every Holiday and my family and friends love it!!!!!
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!
I recommend adding about an additional hour if you are planning to double this recipe. Hope that helps!
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?
It’s fresh thyme leaves, which is completely optional.
I was hoping someone asked that. How much would you suggest?
Not too much – about 1/2-1 tsp.
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 🙂
I never thought I would use my slow cooker but I use it all the time. It makes life so much easier!
Was reading all the post, how did your crockpot work out for you
It worked out great. I try to use it most during the winter months.
Hello, I enjoy your recipes. What brand slow cooker / crock pot do you use?
I use All-Clad.
This may sound weird but I have been dreaming about creamed corn lately!! I need some in my life and this looks like a winner!! And in a slow cooker?! Perfect! And I am totally with you on eating more corn than the actual “main dish”, move over turkey!!! 😉
Yum, who wouldn’t love this corn with those ample pats of butter?!
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!
This looks so good. I was wondering if I could use frozen corn.
Yes, frozen corn should work just fine.
Are those cubes of butter or cream cheese in that one photo?? Either way, I’M IN.
I’ll never be sick of comfort food – keep the deliciousness coming. Creamed corn is my favorite side dish ever, and now I can make it in the slow cooker!
I love slow cooker recipes and there’s virtually no clean up if you use slow cooker liners.
This has my name all over it! A local restaurant has a dish similar to this and I’ve been DYING to learn how to make it at home!
Don’t worry, butter was made for the holidays. At least that’s my theory and I’m sticking to it. GREG
Thank you for the nice slow cooker recipe.
BEST. CORN. EVERRRRRR!
This looks incredible! Corn and cream cheese…Yum. I am so making it for Christmas. We kinda celebrated Thanksgiving already. 🙂
Add jalapeños. I’ve always made it this way. 32 oz frozen corn, 1 stick of butter, 8 oz cream cheese. Pour corn into slow cooker, then chunk up butter, cream cheese, and jalapeños to taste. Cook on low until done. Can also be done of stove for quicker results, but better in crockpot, it stays warm on the lowest setting . Been making this for the holidays for over 20 years now. Also good for bbbq’s
1. Please don’t stop with the fat-me-up dishes — I love them. 2. Those pats of butter just sitting on the corn? OMG. Yes. 3. Loving the use of the slow-cooker here, everyone needs a dish like this on Thanksgiving!
Oh my gooood this looks amazing! I’m a sucker for creamed corn, love that this is made in the slow cooker! Pinning to make this over Christmas! 🙂
I think I could eat this every day…
I’ll never get sick of you posting comfort food! And I love that this can be made in the slow cooker and free up some over space on Thanksgiving.
I want to make this right now. That creamy yellow goodness is temping enough for them to swim in it. Argh I might be in 30 degree C weather but I want this!
Love that you made a homemade version of creamed corn! I’m going to have to see if I can sneak this past my husband!
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!
I have never made my own creamed corn, but I’m guessing it’s head and shoulders above the canned version. Yours looks delicious. Must try!
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
You most certainly can but you won’t be able to obtain the flavors of the corn that really soak up the flavors in a crockpot (slow cooker) that is cooked over a span of 2-3 hours.
Ah, ok thanks for the info + reply c: I think
I’m gonna put a slow cooker on m Christmas
wishlist haha! Xx
I hope you get a slow cooker for Christmas – it’s one of my favorite kitchen tools!
Hi..this looks AH-mazing..do you know if it re-heats well?
Yes! It reheats very well. We like to nuke it in the microwave in 30 second increments.
Thanks for the response but sorry I have one more question. Do you know if doubling it in the crockpot has the same outcome?
I recommend adding about an additional hour if you are planning to double this recipe. Hope that helps!
do u not stir this for 2 hrs? the cream cheese & butter doesnt seem to be mixin in?
Kav, as indicated in the recipe, this is stirred at the end of cooking time, and then cooked for an additional 15 minutes from there.
i just saw this recipe on Pinterest, it looks so yummy… i don’t have a slow cooker, can i make it in a thick ceramic cooking pot in the oven on low heat?
I actually haven’t tried the oven method just yet!
Ceramic, probably. I use the cast iron dutch ovens. There’s a whole cook time conversion table for them.
I love making this dish, but like it even better using frozen corn. Canned corn is full of salt.
I added jalapeño and cumin….yummmm
Can this creamed corn recipe be made a day ahead? Am thinking of making the day before Thanksgiving and then reheat it on Thanksgiving day
Yes, absolutely. This reheats very well! 🙂
I actually have some of this in the crockpot right now and it’s killing me that I can’t stir yet! I am so excited and I am so glad to hear it reheats well. I will be bringing it to my family tomorrow for Thanksgiving!
Question, I’m lactose challenged, could I make this with original Soy milk in substitute of dairy milk?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
When my son was diagnosed as lactose intolerant, corn was removed from his diet It contains lactose. Sorry to tell you this 🙁
I dont know where I saw it, wait I do remember, but I pinned her slow cooker creamed corn recipe last week and wanted it so much. And I want yours even more. Beautiful!
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!
I make this all the time but will tell you that FROZEN WHITE & YELLOW corn mixed is the BEST for the Crock-Pot. I use 2 bags ORGANIC CORN from Trader Joe’s & mix with the cream cheese, butter & black pepper. I do NOT use SUGAR as you don’t need it. For the right crowd…I chop up a Jalapeno Pepper minus the seeds. IT’S SO GOOD!
Thanks for the tip on omitting the sugar and adding seeded jalapenos-you didn’t omit the milk did you?
Ha,Ha, Ha.
I love it when someone decides to change up a recipe. Post your own
I love when people change up the recipe, if its tried and true why not! Jalapenos is a great idea!
Grow up
I just found this recipe. My first thought was no sugar and my second was to add jalapeno. I think this would be great as an appetizer with tortilla chips or on a taco bar at a summer party.
I use jalapeño cream cheese. It gives just enough of the spice without being overwhelming. It really is delicious!
Can you use dried cayenne pepper instead of jalapeno pepper? How much?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Sarah!
Made this for Thanksgiving yesterday. Added what was left of it to my turkey soup today along with some leftover gravy, noodles too. Really tasty.