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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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 🙂
I’ve made this recipe several times as is, and it’s a hit every time. My fave variation is to use is frozen fire roasted corn with jalapeño cream cheese. Thank you for another great recipe! I enjoy checking DamnDelicious first when I’m thinking of trying something new. Cheers!
Great recipe been making for a long time yes 6 servings is right
I made this two years ago as I alternate holidays with my family. I can’t wait to make it again this year. It’s was delicious.
Didn’t make it yet. Looks a little soupy. Does it thicken by the time it is served?
Yes
I just want to say , this looks amazing and I am going to make this for Thanksgiving for a LARGE crowd. I admire you (or anyone) who posts their own (tried and true) recipes. I agree with some who are supportive, but do not understand self-made critics. To those “MAKE THIS RECIPE OR NOT” but don’t be so ugly, there’s enough of that going around. Also if you know how to cook at all, then you know you can lessen ingredients to suite your own taste, nothing is in concrete here. Again, thank you for this great recipe, as I was goggling “Recipes for Corn in a Crock Pot”, and this is perfect. Have a blessed day…
Thank you.
This is the best creamed corn recipe! I won’t make it any other way!
Thank you for all of your delicious recipes, you are my go-to site.
I think it’s terrible how critical people are these days. If someone wants to make a recipe different that’s wonderful, altering recipes for preference is what makes it great for each family!
Instead of picking it apart negatively, have your own website and alter it on there.
Humans have been cooking and altering recipes for centuries, be positive!
I AGREE
No need to put it in a slow cooker when you can just throw it all in a pot at once and have it ready in 10 minutes. Cook however you want though, it’s your recipe. I use one can or corn, butter, and a half pack of cream cheese, salt&pepper to taste. Throw it all in a pot, heat until all is warm and melted. If I need it later I just put a lid on it and let it sit on warm. My mom has made this since I was a kid and I love it so much. Never in a slow cooker though. Always in a regular pot on the stove.
Thank you so much! I was looking for a way to convert the slow cooker recipe to stove top and You did it for me! Making for Thanksgiving and hope it’s as good as yours! Happy Thanksgiving!
Agree you can make it on the stove top but this recipes sure comes in handy during the holidays or when entertaining to free up stove top space. Also, it travels very well in a slow cooker to bring to another person’s house.
I have made it numerous times for potlucks and its always gone and I’ve gotten requests to bring it.
Amazing! Perfect! Thank you for sharing!
Had a turkey in the freezer and decided to have a Thanksgiving dinner while on stay at home order, this creamed corn was a damn delicious additional to our meal! Stay safe y’all!
Tried this for Thanksgiving two years ago and it is now a family favorite for every holiday gathering. Also, helps to have a side that is cooking in the slow cooker – saves a stove burner. Reheats so well too.
Hello! How do you reheat? Or do you just maintain at warm when ready until ready to serve? Thanks!
Whoa! Really? Way too huge s a side for 6.
You have to look at your portion control!
Wow ouch! Obviously others didn’t find that to be true. Be kind and get your own blog.
Just served for thanksgiving dinner. Was told by bf and son in law now have to fix every time. Only way they will want to eat corn. Damn delicious!!!
1 can of corn per 2 people is what most people eat so yes 6 servings is right unless your dieting
Funny! I am thinking that if someone is on a diet that maybe cream cheese corn should not be a consideration. BTW our family thinks 1/2 can corn per person is accurate too. Happy Thanksgiving
Wow, you are a little judgemental.. They didn’t say anything wrong, and just an FYI, portion control isn’t really of that much importance for Thanksgiving dinner. It’s a holiday, people enjoy it once a year. ♀️
I made this last night for a group for their xmas party, and they thought it was yummy. Many thanks
Looks great but how do I make it less soupy?! Flour?! It’s almost time to serve! Help!!
Molly, how did it turn out?
I’ve been making this for a few years now. Everyone loves it! Even the skeptics that say “I dont like creamed corn” I double the recipe and it fits well in my 6qt crockpot and the cooking time doesn’t really change.