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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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!!!!!