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This Slow Cooker Creamed Corn is rich, creamy, and surprisingly simple — the kind of side dish that practically makes itself. Just toss in a few everyday ingredients, set your slow cooker, and come back to perfectly silky corn that’s full of buttery, comforting flavor. It’s an easy win for weeknight dinners, holidays, or potlucks.
For more simple side dishes, try my Crispy Garlic Roasted Potatoes or Twice Baked Potato Casserole next.
5 Tips To Make This Slow Cooker Creamed Corn
- Use frozen or canned corn for best consistency. Fresh corn can be used but varies in sweetness and texture.
- Cut cream cheese and butter into pieces for smoother melting.
- Stir halfway through cooking to prevent dairy separation.
- Cook uncovered for the last 15 minutes if you prefer a thicker sauce.
- Taste before adding sugar — some corn varieties are naturally sweet enough.
recipe walk-through
Ingredients
How To Make Slow Cooker Creamed Corn
See the recipe card below for full, detailed instructions
Step 1 – Combine ingredients.
Add corn, milk, pepper, and sugar (if using) to the crockpot. Stir to coat evenly.
Step 2 – Add butter and cream cheese.
Scatter the cubes over the top (no need to mix yet).
Step 3 – Cook.
Cover and cook on High for 2-3 hours or Low for 4-6 hours, stirring once or twice if possible.
- Stirring midway prevents curdling and keeps the sauce smooth.
Step 4 – Finish and season.
Stir until creamy and combined. Adjust salt, pepper, and sweetness to taste.
- Once it’s done the creamed corn should look smooth and silky with no visible cream cheese bits.
- Is the sauce too thin? Cook uncovered for 15 minutes.
- Is the sauce too thick? Add a splash of milk.
Stovetop Option
- Heat a large pot over medium-low heat. Add cream cheese, butter, milk, black pepper, and sugar to the pot and stir frequently until everything is melted and blended into a sauce.
- Gently stir in the corn. Continue stirring over medium-low heat until the corn is warmed through.
- Serve as desired.
Variations and Serving Ideas
- Spicy: Add a pinch of cayenne or diced jalapeño for mild heat.
- Cheesy: Stir in shredded cheddar or pepper jack before serving.
- Herb Butter: Fold in chopped parsley or thyme at the end.
- Everyday pairing ideas: Baked chicken, pork roast, BBQ ribs, or baked ham.
Don’t forget the turkey!
Get the best roast turkey recipe, plus TONS of tips!
Storage Tips
Storage, Freezing, Make Ahead
Storage: Refrigerate leftovers up to 4 days in an airtight container.
Reheat: Warm in a saucepan over low heat, adding a splash of milk as needed.
Freezing: Freeze up to 3 months; thaw overnight and reheat gently.
Make Ahead: Prep up to 2 days ahead and reheat on Low in the slow cooker before serving.
Frequently Asked Questions
Can I use frozen or canned corn?
Yes, they both work great!
Can I double the recipe?
Yes, just make sure to use a larger (6-7 quart) slow cooker.
More Side Dish Recipes
Slow Cooker Creamed Corn
Ingredients
- 5.25 cups Canned corn, drained 3 (15-ounce) cans; 5.25 cups frozen or fresh
- 3/4 cup Milk
- 1/2 tablespoon Sugar optional
- 1/2 teaspoon Black pepper
- 8 ounce Cream cheese sliced
- 1/2 cup Salted butter sliced
- 1 teaspoon Kosher salt
Instructions
- Place the corn, milk, black pepper and sugar in the slow cooker. Stir well. Top with thick slices of cream cheese and butter.
- Cook on high for 3 hours (or on low for 4-5 hours). If possible, stir the ingredients after about 2 hours. Otherwise, stir well at the end and then cover and cook for 15 more minutes.
- Season with salt to taste and add more pepper if desired.
Notes
- Storage: Refrigerate leftovers up to 4 days in an airtight container.
- Reheat: Warm in a saucepan over low heat, adding a splash of milk as needed.
- Freezing: Freeze up to 3 months; thaw overnight and reheat gently.
- Make Ahead: Prep up to 2 days ahead and reheat on Low in the slow cooker before serving.
- Stir halfway for a smoother texture.
- Taste and adjust salt/sugar before serving.
- Cut butter and cream cheese into small cubes for even melting.
- Use frozen corn for creamier consistency.
- For a lighter version, use a lighter fat milk.
- For a richer version, replace milk with half-and-half.
- Cook uncovered at the end (about 15 min) to thicken if desired.
- Keep warm in slow cooker for up to 2 hours.
- Easily double for larger gatherings.
- Add fresh herbs for brightness.
- Avoid overcooking — it can make corn tough.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Love your recipies.
Thanks for stopping by Loretta!
I’m going to try the cheesy potatoes anything grandmas make has to be delicious