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Slow Cooker Cream Style Corn is a super simple side dish, made with sweet corn in a rich and creamy sauce. It’s the perfect holiday side that’s also great for weeknight meals.
This easy cream style corn recipe uses simple ingredients and can be made with fresh, frozen or canned corn. It takes minutes to prep then a few hours to cook in your crock pot.
Simple ingredients, simple prep and a completely delicious side dish. I call that a super win!
Table of Contents
Why We Love Cream Style Corn
- It’s a perfect holiday side dish. It’s full of sweet corn in a creamy sauce, that’s made easily in your crock pot so it’s comforting and satisfying. It will go great with your favorite turkey recipe and other Thanksgiving side dishes.
- This delicious creamed corn recipe cooks in your slow cooker, taking up just a little real estate on your counter while your oven is busy with the turkey and Green Bean Casserole.
- Don’t want to use your slow cooker or need it finished quickly? You can also whip it up on the stove top – I’ll share tips in the recipe card below.
- Customize your cream style corn, adding things like chopped bacon, fresh chives or diced jalapenos.
Ingredients For Cream Style Corn
- Canned corn – or fresh, or frozen whole kernel corn. You need about 5 ¼ cups of using fresh.
- Milk – Any variety. Feel free to use a dairy free alternative but keep in mind that it might add some sweetness so maybe omit the added sugar. I would avoid using heavy cream as it would make this dish a little too rich.
- Sugar – This is optional, but if you want your creamy corn a little sweeter, go ahead and add it. You can always add it at the end if you’re unsure.
- Cream cheese – this will melt in the crock pot and help create that lusciously creamy sauce. Feel free to use a lower fat version.
- Butter – For richness.
How To Make Slow Cooker Creamy Style Corn
Get a detailed list of ingredients & instructions in the recipe card below.
- Add the corn, milk, black pepper, and sugar to the slow cooker and stir it all together.
- Top with sliced of cream cheese and butter.
- Cook on HIGH for 3 hours or on LOW for 4-5 hours, stirring a few times if possible.
- Remove the lid and stir well.
- Season with salt and pepper and sprinkle with fresh minced parsley and fresh cracked black pepper before serving.
What Kind Of Corn Is Best For Cream Style Corn?
I highly recommend using fresh corn if you can. I always buy a bunch in the summer then steam it and freeze it so I have it on hand during the off-season. Fresh corn has a nice sweet crunch, and combined with the creamy sauce is so comforting.
Can I Make This On The Stove Top?
To make this recipe on the stovetop, follow these simple directions:
- 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 to stir over medium-low heat until corn is warmed through.
- Serve as desired.
Variations
This bare bones recipe is delicious as it is, but there are a lot of things you could add to take it up a few notches.
- Spicy – Add some heat with diced jalapenos, red pepper flakes, chili powder, or cayenne pepper.
- Cheesy – Stir in a big handful of jack or cheddar cheese.
- Loaded – Toss in a handful of chopped crispy bacon, some chopped chives, and a little Parmesan.
- Fresh Herbs – Add some fresh thyme, parsley, or rosemary.
Serving Suggestions
This is an absolute dream for a side dish – it goes with just about everything! If you’re not sure what to pair it with beyond your traditional Thanksgiving dinner, these sweet kernels are delicious with:
- Brown Sugar and Pineapple Glazed Ham
- Easy Crock Pot Pork Roast
- BBQ Pulled Pork Sandwiches
- Grilled London Broil
- Baked Boneless Chicken Thighs
Don’t forget the turkey!
Get the best roast turkey recipe, plus TONS of tips!
Storage
Storage: Leftovers should be placed in an airtight container and refrigerated. They will stay fresh about 3-4 days.
Reheating: Reheat on the stovetop in a small saucepan, or in the microwave at 30 second intervals.
- Make sure to taste and then season generously. Salt is important to the flavor of this recipe.
- Cut the cream cheese and the butter into 4-6 pieces before topping the corn.
- You can keep this warm in the slow cooker for a few hours. The sauce will thicken upon standing. Add a little milk or cream if needed to thin it out.
- Easily double the recipe if you have a larger (6-7 quart) slow cooker. Or, cut the recipe in half if you only need a small batch.
- Make ahead up to 2 days. Refrigerate, tightly sealed, and reheat in the crock pot on low, stirring often.
More Side Dish Recipes
- Fresh Corn Salad with Tomatoes
- Cheesy Broccoli Casserole
- Mashed Sweet Potatoes
- Creamy Scalloped Corn Casserole
- The Best Cornbread Stuffing
- Sour Cream Cornbread Muffins
Slow Cooker Creamy 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 pepper
- 8 ounce cream cheese sliced
- 1/2 cup butter sliced
- 1 teaspoon 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
- This creamy corn is perfect for holidays and large gatherings because it frees up the stove and oven. It will also stay warm so timing isn’t as crucial.
- Storage: Leftovers should be placed in an airtight container and refrigerated. They will stay fresh about 3-4 days.
- Reheating: Reheat on the stovetop in a small saucepan, or in the microwave at 30 second intervals.
- Easily double the recipe if you have a larger (6-7 quart) slow cooker. Or, cut the recipe in half if you only need a small batch.
- Make ahead up to 2 days. Refrigerate, tightly sealed, and reheat in the crock pot on low, stirring often.
I’m going to try the cheesy potatoes anything grandmas make has to be delicious