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.
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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!