Slow Cooker Creamed Corn
Slow Cooker Creamed Corn is EASY to make, made with frozen corn seasoned and simmered with butter, heavy cream, and cream cheese, the perfect sweet and savory side dish for potlucks and holidays!
This slow cooker creamed corn is a family favorite, made with frozen corn kernels slow cooked in a buttery creamy sauce. I love this recipe because it leaves my oven and stovetop free for other dishes, and you can make a really big batch for parties, potlucks, or get-togethers. I like to make this dish for everything from holiday dinners to summer BBQs! It only takes a few minutes of prep time, and about 3 hours to cook on the high setting. Plus, it’s guaranteed to be a crowd favorite!
If you’re looking for more holiday side dish recipes, try my Gluten Free Green Bean Casserole, or my Slow Cooker Mashed Potatoes!
Why You’ll Love My Slow Cooker Creamed Corn
Saves Oven Space – This is a dump-and-go slow cooker recipe, perfect for freeing up oven space when you’re making it for busy holiday dinners or potlucks!
EASY to Prepare – This is one of the easiest side dishes I know how to make! You just add everything to the slow cooker and let it go until it’s creamy and delicious.
Ingredients & Substitutions
Frozen Sweet Corn. I like to make this with frozen sweet corn, because I usually have it in my freezer (mostly for our backyard chickens). You don’t need to defrost the corn, just add it right in!
You can also use 2-3 (15 ounce) cans of corn kernels, but make sure to rinse well before adding to the slow cooker to get any flavor or starch from the can juice off.
Cream Cheese. This adds a tangy creamy flavor. I also use neufchâtel cheese if I’m looking for a lower fat version.
Butter. This adds flavor, but also helps the sauce become creamy. I like to use unsalted butter, so I can control the sodium level in the final dish.
Heavy Cream. This adds a creamy texture. You can also use regular milk or half & half if you’d like a lower fat version.
Sugar. I like creamed corn to have a little sweetness to it, so I add a little sugar. If you’d prefer a savory dish, you can leave this out. It’s all a personal preference. The corn also has some natural sweetness, that balances the savory notes out.
Seasoning. The savory portion of this dish, just a dash of kosher salt, black pepper, onion powder, and garlic powder.
How to Make Slow Cooker Creamed Corn
I add the frozen corn straight into the slow cooker. You don’t need to defrost it first!
Stir the corn together with everything except for the cream cheese and butter.
Add pieces of the cream cheese and butter right on top.
Place the lid on the slow cooker and cook for 2 1/2 – 3 hours on high.
The creamed corn is done cooking when you can easily stir everything together.
Puree half of creamed corn in a blender (in batches) or with an immersion blender, and stir back in until everything is combined.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Recipe Variations
- Make this spicy with some chopped jalapeno or poblano peppers, cayenne pepper, red pepper flakes, or a dash of hot sauce.
- Try adding some parmesan cheese for a garlic parm version.
- Try adding the finished creamed corn to a baking dish. Mix gluten free breadcrumbs with melted butter and broil in the oven for 2-3 minutes for a crispy topping.
- Make this the main dish with some extra seasoning, like paprika and old bay, with grilled shrimp or BBQ chicken thighs.
- Garnish with chopped parsley, green onions, chives, or a sprinkle of paprika. Or try adding some cooked chopped bacon.
If you’d like a thinner creamed corn, add a splash of heavy cream while stirring everything together. Only add a little bit at a time so it doesn’t turn out too thin.
More Slow Cooker Recipes
Tried this recipe? ⭐ Leave a review and share what worked best for you—your tips help other home cooks get the same delicious results!
Slow Cooker Creamed Corn
Ingredients
- 32 ounces frozen sweet corn
- 1 cup heavy cream
- 2 tablespoons white sugar
- 8 ounces cream cheese, cut into cubes
- 1/2 cup unsalted butter, cut into pieces
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Pour the frozen corn into the slow cooker, along with the sugar, seasoning, and heavy cream. Stir everything together until combined.
- Cut the butter and cream cheese into cubes and place them on top of the corn mixture.
- Close the lid and slow cook on high for 2 1/2-3 hours, or on low for 4-6 hours, until the butter and cream cheese stirs easily into the corn. Stir everything together until well-combined, and the creamed corn has a creamy consistency.
- (Optional) Using an immersion blender, blend about half of the mixture until creamy, leaving a lot un-blended as well. Stir everything one more time until combined and serve.
Notes
- When I was testing this recipe, I noticed that you get a creamier texture that’s closer to the canned version when you puree about half of the creamed corn right before serving. I like to use an immersion blender, or use a ladle and work in batches in the regular blender. Be careful because it’s hot!
- Cutting the cream cheese into cubes can help everything melt evenly. If you can’t stir everything together, place the lid back onto the crockpot and give it more time.
- If you’re serving this for a crowd, try using the warm setting on your slow cooker while dinner is being served to keep it creamy.
- You can taste a little bit of the creamed corn before serving, and adjust with any more sugar or salt as-needed.
Nutrition
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle.
