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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With a national shortage of cream cheese, what substitute can be used for this recipe?
I’d like to make this for Christmas…i’m wondering if anyone makes it with less or no sugar added?
I’ve made this twice, the second time cutting the sugar in half and it’s tasted just as good as the first time.
Can I cook this on stovetop if I do not have a slow cooker?
I could eat this as a main course! This looks delicious and will be making for Christmas dinner. Thank you for sharing>
I have been making this recipe (minus the sugar) since about the early 1980s. I make it by adding a slight twist to the recipe. Add a can of diced jalapeno. This addition gives a once bland corn dish a nice kick, a burst of flavor.
Everyone in my family loves this! Even people who don’t like other cream corn. I’ve made this for parties it’s super simple and always a hit!
Has anyone used chive and onion cream cheese with this recipe ? Wondering if that would be tasty!
I made this last Thanksgiving. It was a hit! I’d like to add a little “kick” this year w/jalapenos. Any idea how much? I saw one reviewer used jalapeno cream cheese but I was thinking of just adding fresh jalapeno. Any advice is appreciated.
I would start with a couple of tablespoons. You know how spicy your family will like it. You can use fresh or pickled jalapeno. If using fresh, it is up to you if you want to use the seeds depending on how spicy you want it.
I need to make this for 20 people for Easter. Can you help me with the timing and the measurements for that? Thank you! So excited to try it out!
Did you ever figure out the exact measurements? I am feeding 30 people. Was going to double the recipe, but now I’m thinking I should triple!
For 20 you would have to quadruple this since the original serves 6.
This recipe has become a staple in our holiday meals. Thank you Chunga!
Omg this was soo good. My husband said it was the best vegetable I have made in a long time. And so easy! Just dump and go! I added some chives at the end for a bit if green. Excellent!
Obsessed with this recipe! So easy and a fan favorite at thanksgiving every time I make it.
I have made this recipe for years always with amazing success. I also use it as a base for an amazing potato corn chowder. After cooking, I add pre-cooked baby yellow potatoes (skin on) cut in half and some cubed pre-cooked ham (I usually just use one of those 8-ounce ham steaks you can buy). I do add a bit more milk to help create the soup once I add the potatoes and ham, and adjust seasoning to taste.
Have made your recipe for the past 5 Thanksgivings. It is always my kids’ favorite dish. Thank you so much!
I’m hoping it turns out good. It looks a little runny and like the cheese or milk curdled…followed it to a T. Hoping I’m overthinking it and it tastes good.
You’re one of my favorite food bloggers and one of only 2 that I would try a recipe I’ve never tried before on Thanksgiving because I trust your recipes completely. Made this on Thanksgiving exactly as you said except I used3 bags of defrosted frozen yellow and white corn. Perfect!! My picky 5 year old loved it and my husband did too. Thank you!!
I was also thinking of using frozen corn. Did you have any trouble with it being watery?
This was our totally unexpected COVID socially distanced dinner favorite! So so easy. So so tasty. I added a bit of salt and some finely chopped green peppers – the peppers brought a little freshness to the dish to balance the (blessed) butter and cream cheese! . Thanks. Thanks. Thanks.
Fabulous!! This was a big hit for Thanksgiving and will be a new regular!! Thank you for sharing!!
I have made this recipe for the last 4-5 years and always have people rave about it! I sometimes add a bit of rosemary, and have even had to start it on the stove and then throw it in the crockpot when I am rushed for time, still delish! Thank you!!!!
I love this. I add in onion and garlic powder as well!
We’ve been making this creamed corn recipe for at least 6 years now and LOVE it. I do use frozen corn instead of canned because I have severe arachnophobia and this an aversion to all canned veggies and fruits. If you do use frozen, I highly recommend letting the corn thaw for a bit before starting, otherwise the milk will freeze on contact and you can’t stir it.
Also super important to use milk with fat, not skim. Learned that lesson the hard way last year
I want to make this but am out of cream cheese….is there a good substitute???
Thank you
I made this last Thanksgiving and not only was it SO easy but it was a HUGE hit. I have been requested to make it every Thanksgiving! Not sure why anyone has negative reviews but this is a delish and easy crowd pleaser- thank you for sharing 🙂