Crock Pot Creamed Corn

Square overhead image of a bowl of easy homemade cream corn

Free up oven space and your busy stovetop, and instead make this easy, cheesy, and buttery creamed corn in the Crock Pot!

Course Side Dish

Cuisine American, Southern

Keyword cream corn in the crock pot, creamed corn, crock pot creamed corn, slow cooker creamed corn

Prep Time 5

Cook Time 2

Total Time 2 5

Servings - 10 people

Calories 211kcal

Author Blair Lonergan

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.

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