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 cans): using canned corn offers pantry convenience, shelf stability, and a fast prep time, simply draining the cans 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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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.
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.