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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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.
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!!!