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Free up oven space and your busy stovetop, and instead make this easy, cheesy, and buttery creamed corn in the Crock Pot! It’s a delicious addition to your Thanksgiving feast, or an easy side dish for your next weeknight dinner. Pair the cream corn with roast chicken, pot roast, smoked turkey, or fried pork chops. It’s sweet, savory, and totally decadent!

Overhead shot of crock pot creamed corn in a blue and white bowl

Cream Corn in the Crock Pot

When your oven and stovetop are occupied with the main dish, gravy, and other sides, it’s really helpful to have a handful of delicious recipes that you can make in the slow cooker. This old fashioned creamed corn gets a modern upgrade with help from a Crock Pot, frozen corn, and a block of cream cheese. The cream cheese adds that great rich, creamy, cheesy texture and flavor that we all love, and helps to avoid a thin, watered-down consistency. The simple recipe hits all of the notes that you’re craving — sweet, salty, and creamy — making it totally satisfying and delicious!

What’s the difference between creamed corn and regular corn?

There are endless ways to prepare creamed corn (or “cream corn”). A traditional homemade recipe includes sweet corn kernels cut off the cob and stirred into a cream sauce or white sauce. It might also feature cheese or a garnish of Parmesan.

By contrast, canned creamed corn (or “cream style sweet corn”) doesn’t include any cream at all. Instead, about half the fresh corn kernels are “creamed” or puréed, and the other half are left whole.

Still other versions of the dish involve combining pieces of whole sweet corn with the soupy, milky residue that you get from scraping the fresh corn cobs. The starches in the milky liquid help to thicken the dish as it cooks. This preparation obviously requires fresh corn, and is more time-consuming than using a canned cream-style corn or making a cream sauce from scratch with a roux.

Adding frozen corn to a slow cooker

Ingredients

This is just a quick overview of the ingredients that you’ll need for slow cooker creamed corn with milk. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

  • Frozen corn kernels: you do not need to thaw them first, although you can if you’d like a shorter cooking time and a little bit less liquid in the slow cooker.
  • Whole milk: use half-and-half or heavy cream for an even richer, more decadent taste and texture.
  • Sugar: just a hint of sweetness in the background brings out the corn’s natural flavor without overpowering the dish.
  • Kosher salt and ground black pepper: to enhance the rest of the ingredients.
  • Cream cheese: use a block of full-fat cream cheese — not a reduced-fat or spreadable tub variety.
  • Salted butter: gives the cream sauce a rich, decadent flavor.
Adding cream cheese to a slow cooker

How to Make Creamed Corn in a Crock Pot

This recipe is about as easy as it gets, since everything goes right into the slow cooker and your job is done. Even if you don’t think you’re a fan of creamed corn, this recipe just might change your mind. I hope you’ll add it to your Thanksgiving menu!

  1. Place corn, milk, sugar, salt, and pepper in a large slow cooker.
  2. Add the cubed butter and cream cheese on top.
  3. Cover the Crock Pot and cook on HIGH for 1-2 hours. During the final 15 minutes, gently stir the ingredients together until the cream cheese and butter melt smoothly into the corn mixture.
Square overhead image of a bowl of easy homemade cream corn

Serving Suggestions

This Crock Pot creamed corn is a crowd-pleasing side dish for potlucks, for holidays like Easter, Christmas, and Thanksgiving dinner, or even for regular Sunday suppers. It goes well with any of these entrees:

Square overhead image of slow cooker creamed corn

Storage

Leftovers will keep in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing this dish, as dairy-based sauces tend to curdle or separate when thawed.

To reheat, remove from the fridge and transfer the creamed corn to a skillet or Dutch oven. Warm over low heat on the stovetop until heated through. You can also reheat individual portions in the microwave just until warm.

Crockpot Cream Corn Recipe Variations

  • Use canned corn instead of frozen corn. Each 1-lb. bag of frozen corn is a little over 3 cups, so you’ll need a total of about 6 ½ – 7 cups of corn. That’s about 4 – 5 cans of corn. If starting with canned corn rather than frozen corn, you can reduce the cooking time slightly.
  • Make a smaller batch. If you’re not feeding a large holiday crowd, prepare a smaller quantity of the creamed corn. To do so, cut all of the ingredients in half. It works best if you have a smaller slow cooker like this one.
  • Instead of whole milk, use heavy cream or half-and-half for a richer, more decadent cream sauce.
  • Make it spicy by stirring in a can of diced jalapeños, fresh chopped jalapeños, or a pinch of cayenne.
  • Add savory flavor with onion powder or garlic powder, or use diced onion or minced garlic.
  • Garnish the creamed corn with some crispy bacon for a little bit of smoky, salty flavor. Sprinkle with chopped fresh herbs such as parsley, thyme, basil, or chives, or add some green onions for a pop of fresh flavor.
Horizontal shot of a bowl of southern creamed corn

Tips for the Best Creamed Corn Recipe

  • Cooking times will vary. Every slow cooker runs at a slightly different temperature (which is why you’re given a range of cooking times). Keep an eye on your dish the first time you make it. The creamed corn is done when the butter and cream cheese soften and start to melt. The corn should be tender (but not mushy). Don’t let it cook for too long, or your sauce can curdle or separate.
  • Use a brick of full-fat cream cheese — not a reduced-fat or spreadable tub variety. This will ensure that the cream cheese doesn’t separate or “break” in the heat of the slow cooker.
  • Do not substitute with lower-fat milks or milk alternatives like skim milk or almond milk, which will not yield the same rich sauce, and may curdle or break in the Crock Pot.
  • For a shorter cooking time and less liquid in the slow cooker, thaw the corn and strain off any excess liquid before placing it in the Crock Pot.
  • Prepare the corn in a Dutch oven or other heavy bottom pot or skillet on the stove top. Just add all of the ingredients to the pot and cook over medium or medium-low heat until all of the ingredients come together. This will only take about 10-15 minutes.
Overhead shot of a blue and white bowl full of crock pot cream corn

More Easy Southern Sides to Try

Square overhead image of a bowl of easy homemade cream corn

Crock Pot Creamed Corn

Prep: 5 minutes
Cook: 2 hours
Total: 2 hours 5 minutes
Servings 8 – 10 people
Calories 211 kcal
Free up oven space and your busy stovetop, and instead make this easy, cheesy, and buttery creamed corn in the Crock Pot!

Ingredients
  

  • 2 (16 ounce) bags frozen corn kernels
  • ½ cup whole milk, half-and-half, or heavy cream
  • 2 tablespoon sugar
  • Kosher salt and ground black pepper, to taste
  • 1 (8 ounce) block cream cheese, cubed
  • ½ cup (1 stick) salted butter, cubed
  • Optional garnish: grated Parmesan cheese; chopped fresh herbs (such as parsley, thyme, basil, or rosemary)

Instructions

  • In a slow cooker, combine corn, milk, sugar, salt, and pepper.
  • Add cream cheese and butter on top.
  • Cover the slow cooker with a lid. Cook on HIGH for 1-2 hours, or until the butter and cream cheese are soft and melty. During the final 15 minutes, gently stir the ingredients together until the cream cheese and butter melt smoothly into the corn mixture.
  • Garnish with optional toppings and serve immediately.

Notes

  • Cooking times will vary. Every slow cooker runs at a slightly different temperature (which is why you’re given a range of cooking times). Keep an eye on your dish the first time you make it. The creamed corn is done when the butter and cream cheese soften and start to melt. The corn should be tender (but not mushy). Don’t let it cook for too long, or your sauce can curdle or separate.
  • Use a brick of full-fat cream cheese — not a reduced-fat or spreadable tub variety. This will ensure that the cream cheese doesn’t separate or “break” in the heat of the slow cooker.
  • Do not substitute with lower-fat milks or milk alternatives like skim milk or almond milk, which will not yield the same rich sauce, and may curdle or break in the Crock Pot.
  • For a shorter cooking time and less liquid in the slow cooker, thaw the corn and strain off any excess liquid before placing it in the Crock Pot.
  • Prepare the corn in a Dutch oven or other heavy bottom pot or skillet on the stovetop. Just add all of the ingredients to the pot and cook over medium or medium-low heat until all of the ingredients come together. This will only take about 10-15 minutes.
  • Use canned corn instead of frozen corn. Each 1-lb. bag of frozen corn is a little over 3 cups, so you’ll need a total of about 6 ½ – 7 cups of corn. That’s about 4 – 5 cans of corn. If starting with canned corn rather than frozen corn, you can reduce the cooking time slightly.
  • Make a smaller batch. If you’re not feeding a large holiday crowd, prepare a smaller quantity of the creamed corn. To do so, cut all of the ingredients in half. It works best if you have a smaller slow cooker like this one.
  • Instead of whole milk, use heavy cream or half-and-half for a richer, more decadent cream sauce.
  • Make it spicy by stirring in a can of diced jalapeños, fresh chopped jalapeños, or a pinch of cayenne.
  • Add savory flavor with onion powder or garlic powder, or use diced onion or minced garlic.

Nutrition

Serving: 1/10 of the recipeCalories: 211kcalCarbohydrates: 26gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 29mgSodium: 474mgPotassium: 351mgFiber: 3gSugar: 4gVitamin A: 319IUVitamin C: 7mgCalcium: 101mgIron: 1mg
Keyword: cream corn in the crock pot, creamed corn, crock pot creamed corn, slow cooker creamed corn
Course: Side Dish
Cuisine: American, Southern
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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