Slow Cooker Creamed Corn
by Chungah
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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!
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 or stovetop real estate.
- 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, cover and stir – 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.
- Warm function. The creamed corn can be left on the warm setting, allowing the finished dish to stay warm throughout serving without overcooking or drying out.
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 to elevate your dish.
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
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
Did you make this recipe?
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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!
Hi. I will be having 2 thanksgivings this year. For the second dinner, I am just bringing my left overs from the night before. I did see that you can reheat this in 30 second intervals, but can I just bring it in the crock pot and turn it in low for a little bit to reheat? Or will that ruin the taste?
Thank you!
By the way, made this last year for the first time, and it’s now going to be a staple for my holiday cooking!
Yes, you can keep it on low (or preferably the “warm” function if available), although I recommend stirring occasionally.
Is there a way to make these without a slow cooker?
Kalli, here is another creamed corn recipe of mine that does not use a slow cooker.
If I use frozen corn instead of canned, will I have to reduce the amount of liquid I add to recipe?
Unfortunately, without having tried frozen corn in this recipe myself, I cannot answer with certainty. However, if you sift through the comments below, you’ll see that a few of my readers have used frozen corn and have had great results!
What a comfort food masterpiece – I love the fact that something so easy to put together can taste so fantastic! Thanks for posting.
Do you think this would turn out with lighter substitutes? I’m thinking reduced fat cream cheese, light butter and 1% or 2% milk?
Yes, absolutely!
Advice for if you absolutely have to reheat leftovers?
We reheated in the microwave with beautiful results.
I was thinking about taking this to a family reunion because of the crock pot. Can I cook tonight, travel a couple of hours in the morning and then I have an hour and a half before we eat lunch. Thoughts? Thank you.
Genny, this is really best when served immediately and kept warm for 1-2 hours in the slow cooker. But as always, please use your best judgment.
Love the recipe. Made it with fresh corn that was just too mature, along with fresh cream and the rest of the ingredients. This one is a keeper.
This looks AMAZING!!!! Fresh corn will be coming in season here in another month. If I tried using fresh corn, would you suggest cooking the corn first and then removing the kernels? Thanks!
Kelly, using fresh corn is a great idea but I don’t think you should have to cook it before removing the kernels.
wondering if that is parsley you added for coloring? Please let me know what the herb is! Thank you. From the picture it looks like there is cheese melted on top, is there?? This will be my first time making so I don’t want to get it wrong!
Thank you
This dish is garnished with thyme leaves but parsley can be used as well.
I made this for a potluck and doubled it but it was kind of soupy…not sure what I did wrong! Still tasted good but looked best if stirred often otherwise the corn went to the bottom!
Tina, it may be best to add more corn as needed until the desired consistency is reached.
This was really good! I used 6 cups of frozen organic corn and threw in some green chilies since I was serving it with quesadillas. Turned out great. Thank you so much!
I’m wondering if I can make this for 150 people using a roaster oven without burning the milk?
I’m having a bonfire bbq for four people turning 50.
Thank you so much for any input or suggestions!
Unfortunately I cannot answer this with certainty as this is a recipe created specifically to be made in the slow cooker. But here is a baked version that you can try out: https://damndelicious.net/2014/11/12/easy-creamed-corn/.
How should I scale this recipe down if cooking for only two? I don’t want to skimp out on any of the creaminess but I also don’t want it too watery!
You can try halving it or even quartering it, although having creamed corn leftovers isn’t the worst thing in the world! 🙂
I said I’d bring buttered corn for tomorrow’s Christmas potluck at work but when it came time tonight to bung it together I decided there should be a little more effort invested and surfed for something more exciting. Eight cans of corn later a sure-to-be-delightful concoction is sitting in my car ready to go. The crockpot will hold no more and It’s sure to be a hit. I don’t need to taste it to know that this one is going to be repeater and will also bring this to the family gathering on Christmas. With all that butter and cream cheese it simply cannot fail. Thanks for this winner. It’s going to look like I actually know what I’m doing.
Looks delicious! Did anyone try it with frozen corn?
Just bought the ingredients for this and looking forward to making it tomorrow! Thank you for so many great recipes :))