Crockpot Creamed Corn
What if I told you that you can use your crockpot to make totally delicious, hands-off side dishes?! Yep, I know that most of us just use the slow cooker for main courses like soups and stews, but this creamed corn is a real winner of a side that I make again and again for family dinners, hosting, and special occasions when I’m feeding a crowd and I want to make life easier.
If you love a good crockpot recipe, don’t miss more of my reader favorites! I think you’ll also love my crockpot pork roast, crockpot pulled pork mac and cheese sliders, crockpot garlic parmesan sausage and potatoes, crockpot hamburger helper, and crockpot spinach artichoke dip.
Why You’ll Love This Recipe:
- You can get it going hours before everyone arrives and completely forget about it.
- It frees up valuable stove space when you’ve got a dozen other things on the go.
- It stays warm in the slow cooker, so there’s no panic about perfect timing.
- Made with simple supermarket ingredients that don’t cost a fortune.
- Perfect for everything from Thanksgiving dinner to a summer barbecue.
Ingredients & Overview
We’re using just a handful of simple ingredients! You’ll need frozen corn, cream cheese, butter, milk (or heavy cream), a little sugar, salt, and black pepper. As everything cooks together, the cream cheese and butter melt into a rich, velvety sauce that coats every kernel of corn.
The best part is how easy it is. Everything goes straight into the slow cooker, so there’s no standing over the stove or making a separate sauce. Just give it a stir halfway through cooking, then another good stir before serving until everything is smooth and creamy. It’s perfect when you’ve already got enough going on in the kitchen.
Recipe Notes & Tips
- Give it a stir halfway through: This helps the cream cheese melt evenly and keeps the sauce nice and smooth.
- Use heavy cream for an extra rich version: Milk works perfectly, but swapping it for heavy cream makes the finished dish even creamier.
- Add a little extra flavor: A pinch of cayenne pepper or smoked paprika adds a subtle kick without overpowering the creamy corn.
- Perfect for feeding a crowd: This recipe is easy to double if you’re cooking for Thanksgiving, Christmas, potlucks, or family gatherings.
- Keep it on Warm: Once it’s ready, switch the slow cooker to the Warm setting until you’re ready to serve.
- Taste before serving: Give it one final stir and adjust the salt and pepper if needed before bringing it to the table.
Storage & Reheating
- Refrigerate: Let the creamed corn cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat or in the microwave until heated through.
- Add a splash of milk if needed: The sauce will thicken as it chills, so stir in a little milk or cream while reheating to bring it back to its creamy consistency.
- Stir before serving: Give it a good stir once it’s hot to make sure the sauce is smooth and evenly combined.
Substitutions & Variations
- Frozen corn: Frozen sweetcorn is the best choice for this recipe and can go straight into the slow cooker – no need to thaw it first.
- Half-and-half: Swap the milk for half-and-half if you’d like an even richer, creamier side dish.
- Light cream cheese: Use reduced-fat cream cheese for a lighter version without sacrificing too much creaminess.
Want to change it up?
- Make it cheesy: Stir in a cup of shredded cheddar or Monterey Jack just before serving until melted.
- Add bacon: Sprinkle over crumbled cooked bacon and chopped chives for an irresistible smoky finish.
- Turn up the heat: Stir in diced jalapeños or canned green chiles for a little kick.
- Give leftovers a makeover: Mix leftover creamed corn with crushed Ritz crackers, transfer to a baking dish, and bake until hot and golden for an easy corn casserole.
Serving Ideas
This crockpot creamed corn goes with just about everything, which is one of the reasons I make it so often! It’s just as at home on a busy weeknight dinner table as it is at Thanksgiving or a holiday buffet.
Serve it alongside:
- Roast turkey or baked ham for holiday meals.
- Slow cooker pot roast or beef tips with plenty of gravy.
- Grilled steak, pork chops, or barbecue chicken.
- Fried chicken or meatloaf for a classic comfort food dinner.
- Pulled pork sandwiches or barbecue ribs at summer cookouts.
If you’re hosting, this is a great side dish to make because it stays warm in the slow cooker until everyone’s ready to eat. Just switch it to the Warm setting and let guests help themselves whenever they’re ready for another spoonful.
Crockpot Creamed Corn
Ingredients
- 24 ounces frozen corn
- 1 (8-ounce) block cream cheese, cubed
- ½ cup (1 stick) unsalted butter, sliced
- ½ cup milk or heavy cream
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the corn to your slow cooker.
- Place cubed cream cheese and sliced butter on top of the corn.
- Pour in the milk, sprinkle with sugar, salt, and pepper.
- Cover and cook on low for 3–4 hours, stirring once halfway through.
- Before serving, stir well until the sauce is smooth and creamy.
- Taste and adjust seasoning if needed, then serve warm.
If you try this recipe in your own kitchen, I’d love to hear from you! You can leave a review and a rating below. Your feedback always means the world to me, and it plays a big part in how I create and develop new recipes that I think you’ll love!