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.
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My grandma has been passed for 12 years now. She’s from Kentucky and her brother and her always had gardens. She traded her HHHOT JALAPENOS AN HABANEROS for a bushel of corn. Until finding your recipe, I’ve not found any that come close to tasting like hers. BUT..YOU Nailed It!! I did a practice run before Thanksgiving. Thanks a ton!! She did it the old fashioned way starting out with 50 -60 ears of corn fresh picked from the stalk. She and my Mom would can tons of it in old Mason jars. Her whole pantries were so full over the years, I think it was just about 5 years ago we finished off everything she canned. Fresh from her and her family’s gardens. All kinds of vegetables, garnishes, jams and soup starters. Still looking for the secret in fried green tomatoes!!
Wow! That’s a big compliment. We’re so glad you found this recipe! Thank you, Angie! Happy Thanksgiving to you and yours!
Hi there, this sounds amazing but what kind of milk do you use for this recipe? Thank you!
I recommend using whole milk.
Amazing! Best creamed corn recipe ever! Just curious why do you not mix in the butter and cream cheese during the cooking process?
I find that this method lends a creamier consistency! 🙂
I use this recipe every year now!! Do you have an Instant Pot conversion for this?
Not at this time – but I hope to get one tested and retested before Christmas! 🙂
If I wanted to do 12 servings do I just double everything?
Yes. 🙂
Would it be the same cooking time?
I love this and have made it several times. Question, if I were to triple this recipe for a crowd …would the ingredients all be an exact triple, do you think? I see below you told someone to leave in CP an extra hour if doubling…would I leave in 2 extra hours? Thank you.
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.
Thank you Chungah, can’t wait to try this! Just a friendly reminder to readers, always a good idea to thoroughly read the recipe before trying it or even asking questions. Chungah, you are so gracious; especially with some of your answers! Loved all the comments and tips.
Delicious, my son loved this recipe.
It’s the best, isn’t it?! So glad you and your family enjoyed it.
What size crock pot did you use?
KNO, I used a 6-qt crock-pot.
Oh my gosh this was amazing! I literally couldn’t stop eating it. This recipe is the best ever!
This one is truly so good! Happy to read you enjoyed it this much. Thanks Candace!
I was using my slow cooker for my ham this Easter, so I used my Rice Cooker.
I used 2 cans of drained yellow corn, 1/2 block of FF cream cheese, 1/2 Stick of butter and 1/4C milk.
I set it to the White Rice setting and let it cook for 30 minutes.
Gave it a stir, adjusted the seasoning (pepper and some smoke paprika) and it was delicious.
Have you tried this in the Instant Pot yet?
I actually have not – but I am hoping to do some recipe testing in time for Thanksgiving 2018! 🙂
Is it possible to make this recipe without a slow cooker?
Yes, absolutely.
Awesome! Do I need to change anything if I just make it in a normal pot? For example, the amounts or cooking times? Thank you so much!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I made this for my family (including two picky teenage boys) last night. It was AMAAAAZING, so easy and delicious. I love all of your recipes, but this one was just stunning. Thank you!
For our Christmas Eve Dinner I made this recipe as directed, but doubled it. I used canned yellow/white corn and cooked on high 4 1/2 hours. It was delicious, but also very runny. Should I have cooked it longer? Thanks!
It’s hard to say – you can always add more cream cheese to help thicken it up until the desired consistency is reached.
Have you tried doubling the recipe? Did it affect the cook time? Thank you.
I recommend adding about an additional hour if you are planning to double this recipe. Hope that helps!
Thank you! Making it now 🙂
Made this for Thanksgiving. My family loved it, especially my mother in law. Wish there was a way to leave a 5 star review. Thanks again.
I made this for thanksgiving yesterday, really good. Added the leftover to my turkey soup today along with some gravy and noodles. Great easy creamy turkey noodle soup
I know this recipe is like 4 years old, but just wanted to say thank you! I found this two years ago and have made it for Thanksgiving and Christmas each year since ☺️ It’s delicious!
Can I use heavy cream instead of milk? If so, how much would you recommend the portion to be?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Nancy!
Thanks for the reply.
One more question : should the butter be at room temperature when putting in the mix?
No, it does not have to be at room temperature.