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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This looks delicious! Can you half this recipe? Would you
just reduce the cooking time in the slow cooker?
Yes and yes!
I am making this recipe for our church Thanksgiving potluck tomorrow. Because I need a lot, I tripled it. (9 cans of crisp corn!) When it came time to add the butter and cream cheese, I stopped at 2 sticks and 2 – 8 oz. Cream cheese because it seemed like it would be too soupy. I’m glad I did because it looks perfect. So a word to anyone who is thinking of tripling the recipe; Only DOUBLE the butter and cream cheese part. I used unsalted butter too and found that I needed to add salt (I added 2 1/2 tsp.) I also added more pepper, a few dashes of red pepper and 4 Tbsp fresh thyme. I also am going to add a gratin topping made of 1 cup panko and 1 cup Parmesan cheese tomorrow morning. I will brown this under the broiler. I hope it turns out as good as the rest of it is going. Thank you for the crock pot recipe~
can a rice cooker be used instead of a slow cooker?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Have you tried cooking it on low for a longer period? I’m looking for recipes I can start in the morning, leave for 5-6 hours for my families thanksgiving, and be ready for my inlaw thanksgiving that evening.
Thanks!
I actually haven’t – sorry!
The green specks are thyme but am I seeing a reddish speck too? Going to make this or thanksgiving this year
OK So my daughter recently broke my crock pot. Can I cook on stove top for a longer period of time say 4 to 6 hours instead??
You can try this stovetop recipe instead! 🙂
https://damndelicious.net/2014/11/12/easy-creamed-corn/
Fresh would be great but if it isn’t available I would use frozen, it taste more like fresh than canned. I would use one bag of yellow niblet and a bag of white niblet. For extra color a diced bell pepper, green, red and/or orange would be very festive.
This looks so delicious!! I will definitely have to try this at some point and I will let you know how it came out :). Thank you!!
Chungha, just made your cream cheese recipe, I used two & half packs of Trader Joe’s frozen corn (thawed) added an extra Tbs of sugar and tsp salt. It is a great recipe, taking it too a Labor Day BBQ tonight. Thank you for sharing
I tried making this tonight and it didn’t turn out right apparently. There is just corn and liquid. There is not cream to it. I followed the directions, but I did double the recipe to make more. I wouldn’t think that would make a difference though.
Carlisle, did you also double the cream cheese and use 2 (8-ounce) packages?
I want to double the recipe, think it’s safe to just double all ingredients? I know some recipes get funny when you just double things… any recommendations?
Yes, you can double all of the ingredients but cooking time may need to be adjusted accordingly.
I was wondering how it would taste with some sharp cheddar cheese sprinkled on top towards the end. My boys love creamed corn and cheddar cheese so I was thinking about marrying the two. Have you ever tried this? if so how did it turn out?
Thanks
I made this dish for Thanksgiving and was very good.
I see at the pictures you posted that you added some extra herbs and seasoning which are not in the recipe, can you tell me what are they. I will make this again.
Thanks.
What happens if u accidentally bought regular butter instead of unsalted? What will it do? Is it going to b ruined bc the stores r closed now lol…help please!!
Salted butter will work just fine, but you may have to reduce the salt content as needed.
I do not have unsalted butter, will this make a major flavor difference? It’s the day before Thanksgiving and I really don’t want to make a trip to the store.
Salted butter will work just fine, but you may have to reduce the salt content as needed.
I make this every year, it’s delicious and does reheat well. I cook it over the stove in a pan, and use onion power in place of the pepper. It’s GREAT!!!
I’ve been making this for years and it is always a hit. I don’t even cube or slice the creamed corn/butter! Just dump it all in and stir every hour or so. I use frozen corn and don’t add sugar. I season with Old Bay!
I am having a thanksgiving pot luck tomorrow and wanting to bring this. Do you think it would be okay if i made it in the slow cooker today, and then tomorrow morning started reheating it so it would be hot by 11:30 am? I just didnt know if it would make the corn mushy or anything
Nope – should be fine! 🙂
Can you use heavy cream or half & half instead fo milk? I only use Vanilla Almond milk and don’t hink that will be good in this.
Half and half would be a great substitute.
If I’m tripling this recipe do I need to add more cook time?
RC, I actually haven’t tried tripling this recipe myself so I can’t answer with certainty whether cooking time needs to be adjusted at all. I would recommend adding an additional hour and going from there. Hope that helps!