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 15-ounce cans): using canned corn offers pantry convenience, shelf stability, and a fast prep time, draining the cans thoroughly 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 to turn this on then leave for a while — can I cook it on low?
Also, I need to double the batch, will that change cook time?
This will be my third year making this recipe for Thanksgiving and it’s always a favorite! However this year I am pressed for time. Have you ever made the day before and re-heat on thanksgiving?
I always start this the day before (just now actually). It thickens but I prefer it that way, if you wish you can add a tiny bit of milk the next day after you pull it out of the fridge to reheat, but I honestly think the thickness is better for plating. It’s almost better as leftovers!
Anyone know what size crock pot you would use for a double batch?
Looks divine! Can you tell me what the seasonings are sprinkled on top of the corn at the very end? Thanks!
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!