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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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!!! 😉