Slow Cooker Creamed Corn
Save room on your stove top and make this delicious Slow Cooker Creamed Corn. This corn is creamy, dreamy, and will become a family favorite!
Looking for a vegetable side dish? This Slow Cooker Creamed Corn never disappoints. This easy creamed corn recipe is a crowd-pleaser and takes the stress out of holiday cooking. I first made it last year, and it was a huge hit with everyone. I love using my slow cooker for Thanksgiving side dishes because it frees up space on the stovetop for gravy, mashed potatoes, and more. With minimal prep, this creamy slow cooker corn adds comfort and flavor to your holiday table.
SLOW COOKER CREAMED CORN
This homemade corn side dish is rich, creamy, and naturally sweet, making it a comforting favorite for any dinner. The sweetness of the whole kernel corn pairs perfectly with the smooth, tangy cream cheese, while the buttery richness adds depth to every bite. A splash of milk makes the corn perfectly creamy, and a hint of sugar enhances the natural sweetness without being overpowering. Seasoned simply with salt and pepper, each spoonful is velvety, indulgent, and full of classic, comforting flavors that everyone will enjoy. This recipe is really simple, but don’t let that fool you. It turns boring old corn into something creamy and dreamy. I’m making it again for Thanksgiving this year again at my sister’s house. I know everyone is going to love it so I’m making a double batch!
Find my expert tips on how to make slow cooker creamed corn below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Slow Cooker Creamed Corn Recipe:
- Creamy & Comforting Flavors: The combination of cream cheese, butter, and milk makes each bite velvety and indulgent.
- Naturally Sweet: Whole kernel corn with a touch of sugar gives a gentle, crowd-pleasing sweetness.
- Effortless Cooking: Made entirely in the slow cooker, this recipe frees up your stovetop for other dishes.
- Holiday-Ready Side Dish: Perfect as a Thanksgiving or holiday side dish that pairs beautifully with any main course.
- Simple Ingredients: Uses pantry staples for an easy-to-make, flavorful dish.
Ingredients
- 3 cans (15 ounces, each) whole kernel corn drained
- 1 cup milk
- 1 Tablespoon granulated sugar
- 6 ounces cream cheese cubed
- 1/4 cup salted butter
- salt and pepper to taste
Instructions
Spray the slow cooker with cooking spray. Pour corn, milk, sugar, cream cheese, and butter into the slow cooker. Cover with a lid and cook on low heat for 3 hours.
Remove the lid and stir to combine everything. Season with salt and pepper. Serve warm and enjoy!
Servings
Serves 6, but feel free to double or triple to feed a larger crowd.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months and thaw overnight before reheating. To reheat, warm gently on the stove over low heat, stirring occasionally and adding a splash of milk if needed, or heat in the microwave in 1–2 minute intervals, stirring in between, until hot and creamy.
Holly’s Tips for The Best Slow Cooker Creamed Corn:
- Use Fresh or Frozen Corn for Extra Flavor: While canned corn works perfectly, fresh or frozen corn can add a slightly sweeter, more vibrant taste.
- Don’t Skip The Cream Cheese: Cubed cream cheese melts slowly in the slow cooker, creating an ultra-creamy, velvety texture.
- Adjust Sweetness To Taste: Start with 1 tablespoon of sugar and add more if you prefer a sweeter corn.
- Stir Before Serving: Give the creamed corn a good stir after cooking to ensure all the flavors and creamy texture are evenly combined.
- Make-Ahead Friendly: This dish can be prepared ahead and reheated; just store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently on the stove or in the microwave, adding a splash of milk if needed.
Frequently Asked Questions:
Yes! Fresh or frozen corn works great. You may need to adjust the cooking time slightly, but the flavor will be just as delicious.
Yes, prepare it in the slow cooker earlier in the day and keep it on the “warm” setting until ready to serve. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
Ensure the cream cheese is cubed so it melts evenly, and stir in a little extra milk when reheating if needed for an ultra-creamy texture.
Make Slow Cooker Creamed Corn dairy-free by substituting the milk with unsweetened plant-based milk, swapping the cream cheese for a dairy-free alternative, and using dairy-free butter instead of regular butter.
Slow Cooker Creamed Corn is naturally gluten-free, as all the main ingredients contain no gluten. To ensure it stays gluten-free, check canned corn labels for additives, use only gluten-free seasonings, and avoid cross-contamination by using clean utensils and cookware.
Similar Recipes
Craving something similar? Try my Parmesan Creamed Corn next.
Looking for a party appetizer? My Fiesta Corn Dip is a delicious Tex-Mex recipe.
Corn lover? Try my Grilled Corn with Cilantro Lime Butter for the ultimate barbecue side dish.
Looking for more Thanksgiving or holiday side dishes? You can’t go wrong with these classics: Glazed Ranch Carrots, Parmesan Roasted Broccoli, Oven-Roasted Asparagus, and Crock Pot Creamy Mashed Potatoes.
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Slow Cooker Creamed Corn
Ingredients
- 3 cans (15 ounces, each) whole kernel corn drained
- 1 cup milk
- 1 Tablespoon granulated sugar
- 6 ounces cream cheese cubed
- 1/4 cup salted butter
- salt and pepper to taste
Instructions
- Spray slow cooker with cooking spray. Pour corn, milk, sugar, cream cheese and butter into slow cooker. Cover with lid and cook on low heat for 3 hours.
- Remove lid and stir to combine everything. Season with salt and pepper. Serve warm and enjoy!
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I have never really seen a homemade version quite like this. This looks and sounds SO GOOD! Anything with good amounts of butter and cream cheese is bound to be great!
Would frozen corn work the same if you thawed the corn first?
Yes! 🙂
I’m sure you got your answer, but I always start with the frozen corn, just put right into the crockpot. It thaws as it all cooks together, no need to thaw first. Good luck!
I am cooking a triple recipe and was wondering if I could do it on the stove top instead of a crockpot?
Yes, you can easily make this on the stove top. Just follow the directions as you would in the slow cooker. Heat and stir until warmed through.
I’m making the crock creamed corn fo dinner. Yummy!