This Slow Cooker Creamed Corn Recipe features sweet corn simmered in the crock pot for hours with cream cheese, butter, and heavy cream for a sweet and creamy side dish that everyone will love!
Homemade creamed corn is nothing like the stuff in the can. This is more like the stuff you get at a bbq restaurant – this stuff is Southern creamed corn.
The cream cheese and butter melt into a delicious sauce that thickens up and gets absorbed by the corn as it cooks. This Crock Pot Creamed Corn Recipe is such an easy side dish to make – the slow cooker does all the work – and it’s so delicious!
Plus, you don’t have to waste precious oven space when preparing holiday meals.
Slow Cooker Creamed Corn Ingredients
This is just a quick overview of the ingredients that you’ll need to make the best creamed corn recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe card at the bottom of the post.
- Frozen Corn Kernels
- Cream Cheese
- Butter
- Sugar
- Black Pepper
- Kosher Salt
- Heavy Cream
- Optional – Make cheesy creamed corn by mixing in some cheddar cheese.
You’ll also need a 6-quart slow cooker.
How to Make Creamed Corn in a Crock Pot
- Combine all ingredients in the crock pot, placing the butter and cream cheese on top of the corn.
- Cover the crockpot and cook the corn on Low for 4 hours.
- Stir the corn mixture once or twice while it cooks to help mix the cream cheese into the corn, then recover.
- After 4 hours, stir well once more to make sure the cream cheese has completely melted into the corn to form the cream sauce.
- Serve immediately or keep the creamed corn in the crockpot on low or warm for another hour or two.
Enjoy!
Note: If your crockpot runs hot, you might see some crispy corn bits on the sides of the slow cooker. Four hours won’t be long enough to burn the whole dish, but if you are planning on letting your creamed corn sit for a while (during a meal or potluck) reduce the heat to the warm setting.
Thicken Creamed Corn
The sauce is pretty thick already, but if you want to make it thicker, you can blend up about a cup of the corn with an immersion blender right in the slow cooker and stir it all together. (Or scoop a cup out, blend it, then add it back to the rest of the creamed corn and mix well.)
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Storage
Once cooled, store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze creamed corn for 3 months.
Reheating
You can reheat creamed corn in a medium saucepan or in the microwave. You may need to add some heavy cream or milk when heating the corn to make it saucy again.
Creamed Corn with Cheddar, Bacon & Ranch
Leave out the sugar, then add:
- 1 ½ cups of shredded cheddar cheese
- 1 packet of ranch dressing mix
- and top with ½ cup cooked bacon that is diced up or crumbled.
Recipe Tips
- Types of Corn – I like to use frozen corn because good quality corn on the cob is hard to come by in the Fall, but you can also use fresh corn off the cob if desired. I don’t like to use canned corn kernels because they are already so soft, but if it is all you have, you can use it. Drain it well and don’t cook the corn as long. (The kernels get a tacky texture.)
- Top your creamed corn with crumbled bacon. (About ½ cup)
- Stir once or twice while it’s cooking so the corn evenly absorbs the cream and butter.
- This recipe can easily be doubled or tripled for a crowd.
- If you’re short on time, you can make Instant Pot Creamed Corn.
What to Serve with Creamed Corn
We love to serve this creamy corn at Thanksgiving with turkey, or on Christmas or Easter with a ham, but it’s also great with a steak and buttermilk mashed potatoes or fried chicken tenders! It makes a great plate with a side of collard greens, too.
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Slow Cooker Creamed Corn
Ingredients
- 32 ounces frozen corn kernels
- 1 ½ – 2 tablespoons sugar
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
- ⅓ cup heavy cream
- 8 ounces cream cheese cut into cubes
- ¼ cup butter
Instructions
- Combine all ingredients in the crock pot, placing the butter and cream cheese on top of the corn.32 ounces frozen corn kernels, 1 ½ – 2 tablespoons sugar, ½ teaspoon black pepper, ¼ teaspoon kosher salt, 8 ounces cream cheese, ¼ cup butter, ⅓ cup heavy cream
- Cover the crockpot and cook the corn on low for 4 hours
- Stir the corn mixture once or twice while it cooks to help mix the cream cheese into the corn.
- After 4 hours, stir well once more to make sure the cream cheese has completely melted into the corn to form the cream sauce.
- Serve immediately or keep the creamed corn in the crockpot on low or warm for another hour or two. Enjoy!
Notes
Creamed Corn with Cheddar, Bacon & Ranch
Leave out the sugar, then add:- 1 ½ cups of shredded cheddar cheese
- 1 packet of ranch dressing mix
- top with ½ cup cooked bacon that is diced up or crumbled.
Special Equipment Needeed
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
Got Leftovers?
Make Creamed Corn Taco Pasta! I started making this when I had leftover instant pot creamed corn and now my husband always asks for it. Especially after Thanksgiving dinner when we have had several days of Thanksgiving leftovers.
I cook a pound of ground beef or ground turkey with taco seasoning, a jalapeño, and an onion. Then to the same pan, add about half a pound of cooked pasta.
Mix in:
- A cup to a cup and a half of creamed corn with the cream cheese sauce.
- Add a little pasta water or milk, stirring continually to make a sauce. (½ cup-ish)
- Then, mix in ½ cup of shredded cheddar cheese until the cheese melts. Add more if you’re a cheese fiend like my husband.
Serve topped with a little extra cheese and taco seasoning if needed. Reheat with a little extra milk to bring the sauce back to life and more cheese.
More Corn Side Dish Recipes
While this slow cooked corn is a perfect corn dish, here’s a few others to try:
