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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I’ve made several different cream corn recipes in a crock pot and this one has it down, I used a 5lb bag of frozen corn in my crockpot and doubled all other ingredients. I received so many compliments!
That’s good, but does the sauce thicken over cooldown? Just seems really runny?
Haven’t made this yet…but does the sugar make this sweet? Why add it? Genuinely curious.
My thoughts too. I’m thinking about making it with 1/2 tsp of maple syrup. Thoughts?
I make this exactly as the recipe but I also add chopped onion to it which makes it even better in my opinion!
What’s the garnish on top in the pictures? The red flakes and green herbs add some much needed color.
Yes, I want to know as well!
I use parsley and thyme
If I was to double the recipe, is the cook time affected?
Could you use frozen corn? And if so how much?
I do! I use 3 frozen bags of white corn and it’s amazing! I’ve been doing it for a couple years now and defrost it in the fridge the night before otherwise it takes longer to cook. Everyone loves it!
I use frozen corn! 1 can is approx 1.5 cups. Calls for 3 cans for 4.5 cups of corn. I half the recipe though because its typically just my husband and I.
Just searching recipes for Thanksgiving and this looks great! How would you recommend re-heating if transporting after making? Probably a silly question but I rarely use the crock pot and never have made creamed corn!
Transport inside of your crockpot. Makes for an easy heat up once you are at your destination and ready to serve!
Your Slow Cooker Creamed Corn sounds like heaven! Truly, I can’t wait to prepare the recipe on Thanksgiving Day for everyone I love. I’m sure it will be a big hit, I’ll report back. BTW, I’m new to the slow-cooker method and the directions calls for the slow cooker to begin cooking “on high heat for 2-3 hours.”, do I start at High Heat? Wouldn’t that absorb all the liquors up?
Hi Paula! We’re so excited for you to make this! Yes, you can cook the entire recipe for 2-3 hours on high heat. Just be sure to check it every so often after the 2 hour mark. 🙂
Do you drain liquid from canned corn ? Or use the liquid ?
Can this recipe be customized to fit a 1.5 quart crock pot? I purchased one of those triple buffet style slow cookers, and I wanted to use it for Thanksgiving. This creamed corn recipe would be ideal. How would I alter the recipe to fit into one of the 1.5 oz pots on my triple buffet slow cooker?
would love to know the answer to this…..I am in the same predicament .
This sounds amazing. Can I use frozen corn? If so, what would be the measurement? Thanks!
Absolutely! 1 (15.25-ounces) can whole kernel corn = 1 1/2 cups = 8 ounces frozen corn. Hope that helps, Anne!
That insight on frozen versus can was very helpful. I just made it. It was delicious but used two bags of frozen white and yellow corn and added one can of corn as well. The ingredients were still ok with what I added. This was damn delicious with beef tenderloin and mashed baby reds for Christmas dinner. Thanks for sharing.
Looks delicious! Planning to try this for a Sunday dinner. Just wondering if I wanted to put some bacon in this recipe should I crisp it then add it in the last 15 minutes of cooking?
Yes, absolutely! What a great idea, Lisa!
Made this for Easter potluck. Everyone loved it. I will definitely make this again and again.
I made this for Easter dinner yesterday and it was a hit! It complemented all of the potatoes and other veggies and meat perfectly. I did take an immersion blender to it, to break up the corn a bit.
What a great dish to serve for Easter! We’re happy you liked it, Meghan!
I really never cared for creamed corn. Mainly because it came from the can and the texture was just gross. Last year I tried a recipe similar to this at our Bunco Christmas party and loved it. This Christmas I searched for a similar recipe and found yours…..even better, a crockpot recipe. Love it.
I just wanted to say thanks for a, now beloved, family dish. I’ve been requested multiple times over the years to bring “my corn” to family events and holidays. First Christmas not spent with my in laws in a decade and I never knew that crying over corn was a thing!
For 4 years now i have been making this recipe during Thanksgiving (and non-thanksgiving) events. I always end uo going home with empty pot since people love it. Simple and easy to make yet so damn delicious, pun intended. thanks for sharing.
ivy
Excellent dish. Made it as directed for Thanksgiving and everyone loved it. I needed an extra side dish that I could put in a crock pot and something that I did not have to fuss over due to trying to cook everything else for an entire Thanksgiving meal.
That’s great, Deb!
This side was a HUGE hit this Thanksgiving! It’s a really versatile dish that stands great the way it is or with add-ins like green chilies and cheddar cheese, or broccoli and bacon! It can even be made into amazing leftovers such as in casseroles with ham or turkey and an assortment of veggies! Thank you, best blog I’ve ever joined!
This recipe was a hit on my thanksgiving giving dinner. I added a roasted jalapeño for an extra kick. I’ll definitely make it again. Yum!
Ran across this recipe and decided to try it for thanksgiving. I usually don’t experiment with new recipes when I have lots of guests but I figured no one ever eats the obligatory corn i put out anyways so it didn’t seem like much of a risk. It was AMAZING! I feed my husband’s junior college basketball team every year so I never know what their family traditions are but i saw almost all of them going for it and every one seemed to love it. When I finally had some I almost hurt myself patting myself on the back.
Thank you thank you for such an easy simple recipe. I will add that I wish I would’ve added a little more cooking time since I had doubled the recipe, it was a little thinner than the photo but I just left some of the liquid in the crockpot when I transferred bowls.
Can you do this in the oven instead of the crock pot?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I had to leave a note because i make this every year for thanksgiving and its so yummy!