Slow Cooker Creamed Corn
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The dreamiest creamed corn! So velvety and creamy, and unbelievably easy to make with just 5 ingredients. Simply set and forget. SO GOOD!
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Why you’ll love slow cooker creamed corn
- Frees up oven space. You can simply let the creamed corn do its own buttery, creamy thing without taking up any precious oven or stovetop real estate during the holidays.
- Dump and go. This is one of those favorited hands-off crockpot recipes where you can simply drop all your ingredients in the slow cooker, stir, and cover – no babysitting needed! The slow cooker is also portable, making it so easy to travel and transport to your next holiday gathering.
- Creamy, velvety goodness. Say goodbye to the canned stuff! Nothing beats homemade creamed corn. And the slow cooker really allows the corn to soak in that buttery, creamy, velvety goodness.
- Stays warm without drying out. The creamed corn can be left on the warm setting in the slow cooker, allowing the finished dish to stay warm throughout serving without overcooking or drying out.
Key Ingredients
- Corn: Fresh, canned, and frozen corn all works well here (more on that below).
- Milk: Whole milk will provide enough fat and body to form a velvety consistency without becoming overly heavy.
- Sugar: Add a little bit of sugar for a hint of sweetness. If sweet creamed corn is not to your liking, you can omit completely or lessen the amount of sugar to 1 teaspoon.
- Cream cheese: Be sure to use “brick” cream cheese, not whipped. It will add all the lovely rich and creamy textures here.
- Butter: Use unsalted butter for added richness, giving the corn a glossy restaurant-style finish.
Types of corn to use
- Fresh corn on the cob (6 ears, roughly 4.5-6 cups corn kernels): fresh corn will provide the best flavor and texture, slicing the kernels off the cobs prior to using
- Pro tip: scrape the cob (after cutting off the kernels) to release some of the sweet corn milk
- Canned whole kernel corn (3 15-ounce cans): using canned corn offers pantry convenience, shelf stability, and a fast prep time, draining the cans thoroughly before adding to the slow cooker
- Frozen sweet whole kernel corn (32 ounces): frozen corn is another popular option as it is budget-friendly, available year-round, and does not require any thawing
how to make slow cooker creamed corn
- Combine. Place the corn, milk, sugar, and pepper in a 6-qt slow cooker, stirring until well combined. Then top with cream cheese and butter in an even layer without stirring.
- Cook. Cover with a lid and cook on high heat for 2-3 hours. Then stir in the butter and cream cheese until well combined, cooking for an additional 15 minutes on high heat.
- Serve. Stir well before serving as the creamed corn will thicken upon standing.
CREAMED CORN VARIATIONS
Make it spicy.
Stir in finely chopped, seeded jalapeño peppers, or diced green chiles.
Fold in cheese.
Stir in 1/2 cup freshly grated Parmesan, sharp cheddar, or Pepper Jack cheese at the end of cooking for a cheesy twist.
Finish with bacon.
Top the creamed corn with crisp, crumbled bacon (or pancetta).
Add a garnish.
Sprinkle the finished dish with chopped fresh chives, sliced green onions, or fresh thyme sprigs.
How to make creamed corn ahead of time
- Cook ahead of time and reheat 1-3 days in advance.
- Cool completely. Once cooled completely, transfer the corn to an airtight container in the fridge.
- Reheat in the slow cooker. Add the chilled creamed corn to the slow cooker and cook on low heat for 1-2 hours until warmed through. Adjust the consistency as needed by adding a splash of milk to loosen.
- Cook and keep warm the same day.
- Cook ahead of time. Cook the creamed corn as directed the day of serving.
- Keep warm. Switch the slow cooker function from low to warm, keeping it warm for no longer than 2 hours.
- Stir as needed. Stir every 30 minutes, adding a splash of milk, if needed.
WHAT TO SERVE WITH CREAMED CORN
Tools For This Recipe
Slow Cooker Creamed Corn: Frequently Asked Questions
Fresh, canned, and frozen corn are all excellent options.
2% or low-fat milk can certainly be substituted but it will contribute to some of the lost richness in the dish.
The cream cheese and the whole milk in the recipe will naturally thicken the creamed corn. For an even thicker consistency, you can blend some of the mixture using an immersion blender prior to serving.
Yes! Creamed corn, once cooled completely, can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave or stovetop, with a splash of milk, until warmed through.
Freezing creamed corn is not recommended as it tends to separate and become grainy once thawed.
Yes! If you do not have a slow cooker, this is another one of my favorite creamed corn recipes.
Slow Cooker Creamed Corn
Video
Ingredients
- 3 (15.25-ounce) cans whole kernel corn, drained
- 1 cup whole 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.
Equipment
Notes
- Make it extra creamy. Blend 1 cup of the creamed corn before returning to the slow cooker or use a potato masher directly in the slow cooker to break down some of the corn kernels.
- Add a garnish. Garnish with crumbled bacon or chopped fresh chives for a restaurant-quality finish.
- Keep it warm. Keep the slow cooker warm for up to 2 hours, stirring occasionally every 30 minutes or so.
- Add a splash of milk. If the creamed corn thickens too much upon sitting, stir in a splash of milk to loosen as needed.
- Skip freezing. The dairy may separate when thawed.
Did you make this recipe?
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Can coconut milk be used instead of whole milk (lactose intolerant)?
If the recipe calls for canned corn, why does picture show fresh corn?
You can use canned, frozen or fresh corn – that’s the beauty of this flexible recipe. 🙂
I have been making this recipe exactly as written for years! It’s a family favorite! It’s so easy and only takes minutes to assemble. I have used both frozen and canned corn with fantastic results! I use my 2 quart Crock-Pot and it fits perfectly!
My slow cooker is smaller than what the recipe states. How do I adjust the ingredients?
Thank you
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.