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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Can you use cayenne pepper and cumin in the creamed corn recipe?
Yes, of course. Please feel free to add, to taste.
Made this for the office potluck. Big hit. Thanks!
This year will be the 3rd year i am making this for thanksgiving gathering at our church. But this time i am also bring it to our family fathering. My crock pot always goes home empty. I never change anything. So damn delicious.
I make it every Thanksgiving – it’s such a hit with everyone!
I am sure this recipe can be doubled. Has anyone tried yet ?
Can I add cayenne pepper and cumin?
Yes, of course.
Hi there – I have made this many times and it is always a HIT! Some suggestions: I use frozen corn, but rinse it in a colander using warm water to thaw it if I don’t want to add additional cooking time. It turns out great. I use one bag of yellow corn and one of white corn, just for fun. I like to add just a little nutmeg – maybe 1 teaspoon – to a double batch. I’ve also added thyme instead. I also made it using coconut milk and lime zest for a “tropical” party. All of the different versions were very tasty! The basic recipe is wonderful, but don’t be afraid to experiment a little bit with adding flavors!
I make this all the time for Holiday meals, one of my most asked for recipes. But, you do need to use frozen corn. It has better taste and less added salt.
If using frozen corn, do you defrost first or add to the crock pot frozen?
You can add the corn in its frozen state.
I made this for company tonight and followed the directions exactly and it was too runny. I would like to make it again for Thanksgiving but would like it be less runny. Any tips.
It will actually thicken as it sits! 🙂
Heat on or off? For it to thicken as it sits
I know it is best cooking it at high heat, but what if I can only do it on low heat? Will it not taste as good? Also, if I did low heat, how much longer should it be?
Yes, you can cook on low heat for 4-6 hours.
This looks absolutely AMAZING! I’m going to give it a shot this week sometime and I think I’m more excited to smell it than taste it, lol. I did have an idea (using frozen corn, as many people have mentioned) and a low sodium ham? Yes, leave it to me to come up with the idea to make it even more fattening 🙂
Made this yesterday, after reading your blog post and the comments for it. I made it yesterday after having read that it is just as wonderful left over. I made it yesterday with the sole purpose for it being the star side for tonight’s dinner but an easy peasy heat up.
It’s amazing. It may very well be a semi regular side. It’s even been discussed already as we are eating it, about being a side for thisbyears holiday(s) dinners.
I may have to try some of the tweaks mentioned above, but I am one of those that believes in testing as written first. Then using it as a canvas for experimentation. And what an amazing canvas. Not sure I can imagine it any other way.
Thank you for sharing your recipe and your fun post. I loved the dish. And I love your blog.
Just want to say ‘Thank You” for this recipe. My D-I-L made this a couple years ago for Christmas, and WOW – we all enjoyed! Going to share at annual picnic in the mountains tomorrow. I do not anticipate bringing any home. Yum, Yum.
Looks so delicious! This Can i use sour cream as a substitute of cream cheese for this recipe? This dish will last in the refrigerator as long as the frozen and canned corn will, won’t it?
I made this for our family gathering in December, following the instructions and recipe to the letter. I’m an experienced cook, having 56 years of it behind me–and I have to say that all my family members, all 16 of them, HATED this, and that included me. I will never again ruin corn by adding tons of unnecessary dairy products. My sister and I even added a huge amount of cheese, plus some salt, to salvage it, but even then, only three people would try it again. Utterly gross, and such a huge waste of money and time on my part.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the 238 comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
How rude, Joyce.
A chef of 56 years and you couldn’t project what these 5 ingredients cooked together would result in? Sounds like you’re a terrible chef.
I agree. After 56 years she should be able to predict how the recipe would turn out.
Do the math folks. 56 years experience means this woman is anywhere from 70-90 years old. Taste buds are shot! lol.
I am a big fan of many of your recipes (and your corgi!). I have this working away in my crockpot right now. Just wondering one thing. I love the garnished look of your finished product – a little bit of red and green. May I ask what you finished it with? Chili powder was my guess for the red.
Thank you for “helping me” in the kitchen literally every week!
You’re so welcome! This is garnished with thyme but nothing with red. 🙂
Hi there! So I just finished cooking this and it IS amazing! My only question is: it looks like there’s is a lot less of the milk /soup base, how can I add I bit more especially when reheating without sacrificing the taste???
You can add more milk as needed.
A great and quick crowd-pleasing recipe that was so easy to add to the big Xmas feast plans, thanks heaps for such an easy and reliable recipe! So easy in the slow cooker, and I found it reheated very well in the microwave over the next couple of days too.
You need to watch this carefully if you cook on top the stove as it will stick and can brown or burn a bit if you aren’t careful.
I’ve made this recipe several times and it is soooo yuuummmy! I have to admit it did cook on the stove and it came out real good. Will do the slow cooker next time and see what the difference is.
Love this recipe! I make it with fresh corn cut off the cob. I use 4 ears and half the recipe for me and my husband and it is more than enough.