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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Whoa! That looks delicious! Definitely a must have for thanksgiving! I love corn, and it has so many nutrients….nicely balanced out by the butter hahah! I can’t even imagine how good this smells in the crockpot! YUM!
I have never made my own creamed corn, but I’m guessing it’s head and shoulders above the canned version. Yours looks delicious. Must try!
Tehehe high-5, I love creamy corn as well such
as in creamy corn & crab salad dishes 🙂 This
recipe is really easy! I’m not sure what a crockpot
is but can I place all the ingredients in a normal
pan on a low-heat stove? Xx
You most certainly can but you won’t be able to obtain the flavors of the corn that really soak up the flavors in a crockpot (slow cooker) that is cooked over a span of 2-3 hours.
Ah, ok thanks for the info + reply c: I think
I’m gonna put a slow cooker on m Christmas
wishlist haha! Xx
I hope you get a slow cooker for Christmas – it’s one of my favorite kitchen tools!
Hi..this looks AH-mazing..do you know if it re-heats well?
Yes! It reheats very well. We like to nuke it in the microwave in 30 second increments.
Thanks for the response but sorry I have one more question. Do you know if doubling it in the crockpot has the same outcome?
I recommend adding about an additional hour if you are planning to double this recipe. Hope that helps!
do u not stir this for 2 hrs? the cream cheese & butter doesnt seem to be mixin in?
Kav, as indicated in the recipe, this is stirred at the end of cooking time, and then cooked for an additional 15 minutes from there.
i just saw this recipe on Pinterest, it looks so yummy… i don’t have a slow cooker, can i make it in a thick ceramic cooking pot in the oven on low heat?
I actually haven’t tried the oven method just yet!
Ceramic, probably. I use the cast iron dutch ovens. There’s a whole cook time conversion table for them.
I love making this dish, but like it even better using frozen corn. Canned corn is full of salt.
I added jalapeño and cumin….yummmm
Can this creamed corn recipe be made a day ahead? Am thinking of making the day before Thanksgiving and then reheat it on Thanksgiving day
Yes, absolutely. This reheats very well! 🙂
I actually have some of this in the crockpot right now and it’s killing me that I can’t stir yet! I am so excited and I am so glad to hear it reheats well. I will be bringing it to my family tomorrow for Thanksgiving!
Question, I’m lactose challenged, could I make this with original Soy milk in substitute of dairy milk?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
When my son was diagnosed as lactose intolerant, corn was removed from his diet It contains lactose. Sorry to tell you this 🙁
I dont know where I saw it, wait I do remember, but I pinned her slow cooker creamed corn recipe last week and wanted it so much. And I want yours even more. Beautiful!
Dude, if you lived any closer, I would seriously bring you a bowl of this. We made way too much for just two people, and honestly, I don’t think I should be eating all of this – my skinny jeans are getting too tight!
I make this all the time but will tell you that FROZEN WHITE & YELLOW corn mixed is the BEST for the Crock-Pot. I use 2 bags ORGANIC CORN from Trader Joe’s & mix with the cream cheese, butter & black pepper. I do NOT use SUGAR as you don’t need it. For the right crowd…I chop up a Jalapeno Pepper minus the seeds. IT’S SO GOOD!
Thanks for the tip on omitting the sugar and adding seeded jalapenos-you didn’t omit the milk did you?
Ha,Ha, Ha.
I love it when someone decides to change up a recipe. Post your own
I love when people change up the recipe, if its tried and true why not! Jalapenos is a great idea!
Grow up
I just found this recipe. My first thought was no sugar and my second was to add jalapeno. I think this would be great as an appetizer with tortilla chips or on a taco bar at a summer party.
I use jalapeño cream cheese. It gives just enough of the spice without being overwhelming. It really is delicious!
Can you use dried cayenne pepper instead of jalapeno pepper? How much?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Sarah!
Made this for Thanksgiving yesterday. Added what was left of it to my turkey soup today along with some leftover gravy, noodles too. Really tasty.