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!
Featured Comment
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 vegetable/salad galore on Damn Delicious. But until then, it’s time to bring on the stretchy pants for the holidays, starting with the ultimate creamed corn that can easily (and so effortlessly) be made right in the slow cooker!
WHY MAKE CREAM CORN IN THE SLOW COOKER?
- Frees up oven space. You can let your creamed corn do its own buttery, creamy thing without taking up any precious oven real estate.
- Dump and go. This is one of those favorited crockpot recipes where you can simply drop all your ingredients in the crockpot, cover and stir!
Ingredients
Corn
We love using canned corn but thawed frozen corn can also be used in a pinch.
Milk
Whole milk is ideal here.
Sugar
For a hint of sweetness. But if sweet creamed corn is not to your liking, you can omit completely or lessen the amount of sugar to 1 teaspoon.
Cream cheese
We want to use “brick” cream cheese, not whipped. It will add all the lovely rich and creamy textures here.
Butter
For more added richness. And because it’s the holidays.
CREAMED CORN VARIATIONS
Jalapeno cream cheese
A great 1:1 swap for plain cream cheese.
Diced green chiles
For a little bit of added heat.
Chives
If you’re feeling fancy and need a bit of green for a garnish. Green onions and fresh thyme sprigs are also great options.
WHAT TO SERVE WITH CREAMED CORN
Tools For This Recipe
6-qt slow cooker
Slow Cooker Creamed Corn: Frequently Asked Questions
We recommend using canned corn but frozen corn (thawed) can also be used.
Whole milk is a key ingredient here. We do not recommend substituting 2% or nonfat milk.
The cream cheese and the whole milk in the recipe will thicken up the creamed corn. For an even thicker consistency, you can blend some of the mixture in an immersion blender prior to serving.
Yes! Creamed corn, once cooled completely, can be stored in an airtight container for 3 days, reheating in the microwave or stovetop until warmed through.
We do not recommend freezing creamed corn as it will separate when frozen.
Yes! If you do not have a slow cooker, this is another one of our favorite creamed corn recipes.
Slow Cooker Creamed Corn
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.
Video
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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!