Why You’ll Love This Recipe

I love this recipe because it requires only a handful of simple ingredients and very little preparation. I can add everything to the slow cooker in minutes and let it cook while I prepare the rest of dinner.

I also enjoy the balance between naturally sweet corn and the rich, savory cream sauce. Cream cheese gives me a thick and velvety consistency, while butter and milk make every spoonful smooth and comforting.

This is also an easy recipe for holiday entertaining. I can keep the creamed corn warm in the slow cooker during dinner, making it convenient for Thanksgiving, Christmas, Easter, or any larger gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

32 ounces frozen corn
8 ounces cream cheese, cubed
½ cup unsalted butter, cut into pieces
½ cup whole milk
¼ cup heavy cream
1 tablespoon granulated sugar
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
2 tablespoons chopped fresh chives or parsley, optional

Directions

I lightly grease the inside of a 4- to 6-quart slow cooker.
I add the frozen corn directly to the slow cooker. I don’t need to thaw it beforehand.
I scatter the cubed cream cheese and pieces of butter over the corn.
I pour the milk and heavy cream over everything.
I sprinkle in the sugar, salt, black pepper, and garlic powder.
I cover the slow cooker and cook on LOW for approximately 3 to 4 hours or on HIGH for 1 ½ to 2 hours.
About halfway through cooking, I stir everything thoroughly so the softened cream cheese and butter combine with the milk and coat the corn evenly.
Once the corn is hot and the sauce is creamy, I stir it again until the cream cheese is completely incorporated.
If I want a thicker, more traditional creamed corn texture, I remove about 1 to 2 cups of the mixture, carefully blend or mash it, and stir it back into the slow cooker.
I taste the creamed corn and adjust the salt and pepper as needed. I finish it with chopped chives or parsley before serving.

Servings and Timing

This Slow Cooker Creamed Corn makes approximately 8 to 10 servings, depending on the portion size.

Prep time: 10 minutes
Cook time on LOW: 3 to 4 hours
Cook time on HIGH: 1 ½ to 2 hours
Total time: approximately 3 hours 10 minutes when cooked on LOW
Servings: 8 to 10

I prefer cooking the creamed corn on LOW when I have enough time because the ingredients melt together gradually and create a smooth, creamy consistency. For a quicker meal, I use HIGH and stir the mixture occasionally.

Variations

For cheesy creamed corn, I stir in shredded cheddar, Monterey Jack, or Parmesan cheese during the final 20 to 30 minutes of cooking.

When I want a little heat, I add diced jalapeños, a pinch of cayenne pepper, or chopped green chiles. I find the mild heat balances the sweetness of the corn particularly well.

For bacon creamed corn, I cook bacon until crisp, crumble it, and stir most of it into the finished corn. I reserve a little for sprinkling over the top before serving.

For an extra savory version, I leave out the sugar and add additional garlic powder, black pepper, and chopped fresh herbs.

When fresh corn is in season, I can cut the kernels directly from the cobs and use them instead of frozen corn. I monitor the cooking time because fresh corn may become tender more quickly.

Storage/Reheating

I let leftover creamed corn cool before transferring it to an airtight container. I refrigerate it promptly and use it within 3 to 4 days.

I can freeze creamed corn, but I keep in mind that dairy-based sauces sometimes separate or become slightly grainy after freezing and thawing. For the best texture, I generally prefer refrigerating and using the leftovers within a few days.

To reheat creamed corn on the stovetop, I place it in a saucepan over low to medium-low heat and stir frequently. I add a small splash of milk or cream if the sauce has become too thick.

For individual portions, I microwave the creamed corn in short intervals, stirring between each interval until it is thoroughly heated and creamy again.

FAQs

Can I use canned corn for Slow Cooker Creamed Corn?

Yes. I can use canned corn instead of frozen corn. I drain it thoroughly before adding it to the slow cooker. Since canned corn is already cooked, I mainly need enough cooking time for the cream cheese and butter to melt and for the entire mixture to become hot.

Do I need to thaw frozen corn before putting it in the slow cooker?

No. I add frozen corn directly to my slow cooker without thawing it first. I make sure the finished dish is thoroughly heated before serving.

How can I thicken Slow Cooker Creamed Corn?

I like to mash or blend a portion of the cooked corn and stir it back into the slow cooker. This naturally thickens the mixture. If I need additional thickening, I can stir in a small cornstarch slurry near the end of cooking and continue heating until the sauce reaches the consistency I prefer.

Can I make Slow Cooker Creamed Corn ahead of time?

Yes. I can prepare the creamed corn ahead of time and refrigerate it in an airtight container. Before serving, I reheat it gently and stir in a little milk or cream if needed to restore its smooth consistency.

What can I serve with Slow Cooker Creamed Corn?

I serve creamed corn with turkey, ham, roast beef, pork chops, barbecue, grilled chicken, or pot roast. I also like including it in holiday meals alongside mashed potatoes, stuffing, green bean casserole, carrots, and dinner rolls.

Conclusion

Slow Cooker Creamed Corn is one of my favorite side dishes when I want something rich and comforting without complicated preparation. I love how sweet corn combines with cream cheese, butter, milk, and cream to create a smooth and satisfying dish.

Slow Cooker Creamed Corn Recipe

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Rich and creamy slow cooker creamed corn made with sweet corn, cream cheese, butter, milk, and simple seasonings. This easy side dish is perfect for holiday gatherings, barbecues, or comforting family dinners.

Author: Laura
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Yield: 8 to 10 servings
Category: Side Dish
Method: Slow Cooker
Cuisine: American
Diet: Vegetarian

Instructions

Lightly grease the inside of a 4- to 6-quart slow cooker.
Add the frozen corn directly to the slow cooker without thawing.
Scatter the cubed cream cheese and pieces of butter over the corn.
Pour the whole milk and heavy cream over the ingredients.
Sprinkle in the sugar, salt, black pepper, and garlic powder.
Cover and cook on LOW for 3 to 4 hours or on HIGH for 1 ½ to 2 hours.
About halfway through cooking, stir thoroughly so the softened cream cheese and butter combine with the milk and evenly coat the corn.
Once the corn is hot and tender, stir again until the cream cheese is completely incorporated and the sauce is smooth and creamy.
For a thicker creamed corn texture, remove 1 to 2 cups of the mixture, carefully blend or mash it, and stir it back into the slow cooker.
Taste and adjust the salt and pepper as needed. Garnish with chopped chives or parsley and serve warm.

Notes

Frozen corn can be added directly to the slow cooker without thawing.
For cheesy creamed corn, stir in shredded cheddar, Monterey Jack, or Parmesan during the final 20 to 30 minutes.
For a spicy variation, add diced jalapeños, chopped green chiles, or a pinch of cayenne pepper.
For bacon creamed corn, stir cooked and crumbled bacon into the finished dish and reserve some for garnish.
For a more savory version, omit the sugar and add extra garlic powder, black pepper, and fresh herbs.
Fresh corn kernels can replace frozen corn, although they may become tender more quickly.
Drained canned corn can also be used; reduce the cooking time because it is already cooked.
For natural thickening, blend or mash a portion of the cooked corn and stir it back into the sauce.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat gently with a splash of milk or cream if the sauce becomes too thick.

Nutrition

Serving Size: 1/10 of recipe
Calories: 270 kcal
Sugar: 8 g
Sodium: 210 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 55 mg