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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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!
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 🙂