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 cans): using canned corn offers pantry convenience, shelf stability, and a fast prep time, simply draining the cans 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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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!!! 😉
Yum, who wouldn’t love this corn with those ample pats of butter?!
So I never make corn for Thanksgiving (I have no idea why because I LOVE it), but now I think I just have to. This looks ridiculously amazing, and I love that I can drop it in the slow cooker and forget about it while I do the rest of my cooking!
This looks so good. I was wondering if I could use frozen corn.
Yes, frozen corn should work just fine.
Are those cubes of butter or cream cheese in that one photo?? Either way, I’M IN.
I’ll never be sick of comfort food – keep the deliciousness coming. Creamed corn is my favorite side dish ever, and now I can make it in the slow cooker!
I love slow cooker recipes and there’s virtually no clean up if you use slow cooker liners.
This has my name all over it! A local restaurant has a dish similar to this and I’ve been DYING to learn how to make it at home!
Don’t worry, butter was made for the holidays. At least that’s my theory and I’m sticking to it. GREG
Thank you for the nice slow cooker recipe.
BEST. CORN. EVERRRRRR!
This looks incredible! Corn and cream cheese…Yum. I am so making it for Christmas. We kinda celebrated Thanksgiving already. 🙂
Add jalapeños. I’ve always made it this way. 32 oz frozen corn, 1 stick of butter, 8 oz cream cheese. Pour corn into slow cooker, then chunk up butter, cream cheese, and jalapeños to taste. Cook on low until done. Can also be done of stove for quicker results, but better in crockpot, it stays warm on the lowest setting . Been making this for the holidays for over 20 years now. Also good for bbbq’s
1. Please don’t stop with the fat-me-up dishes — I love them. 2. Those pats of butter just sitting on the corn? OMG. Yes. 3. Loving the use of the slow-cooker here, everyone needs a dish like this on Thanksgiving!
Oh my gooood this looks amazing! I’m a sucker for creamed corn, love that this is made in the slow cooker! Pinning to make this over Christmas! 🙂
I think I could eat this every day…
I’ll never get sick of you posting comfort food! And I love that this can be made in the slow cooker and free up some over space on Thanksgiving.
I want to make this right now. That creamy yellow goodness is temping enough for them to swim in it. Argh I might be in 30 degree C weather but I want this!
Love that you made a homemade version of creamed corn! I’m going to have to see if I can sneak this past my husband!