Wednesday, November 11, 2020

Best Creamed Corn Recipe (Crock Pot) + Video

This creamed corn recipe makes the silkiest, creamiest, most divine side dish you have ever eaten! Make it in a slow cooker in just 4 hours.

Best Creamed Corn Recipe (Crock Pot)
Using a crockpot during holiday cooking frees up much-needed oven space and conserves energy too!

Plus, everything will be just the right temperature when it’s time to sit down for dinner.

There are so many Thanksgiving recipes you can make in your slow cooker. Choose your favorite dish or make a few if you have more than one of these small appliances available.

Crockpot Mashed Potatoes and Sweet Potatoes with Honey Butter both come out rich and creamy and make enough to feed a crowd!

Slow Cooker Mac and Cheese is made with three different kinds of cheese for an ooey-gooey sauce with layers of flavor.

And don’t forget this Sausage and Herb Stuffing! It takes as little as 10 minutes to prep and is sure to be the star of the show.

milk pouring into slow cooker

How To Make This Creamed Corn Recipe

This slow cooker recipe is so easy to make! Just combine all of the ingredients in your crock pot, then cook on the Low setting for about 4 hours.

This tastes so much better than the stuff from a can, and it’s made from scratch with just 6 simple ingredients.

Plus, you can adjust the amounts as needed depending on how many people you’ll be feeding.

corn added to slow cooker

Helpful Recipe Tips
  • Thin It Out As Needed: Because creamed corn with thicken as it sits, you may need to add more milk if you’ll be keeping it warm in the slow cooker.
  • Season To Taste: It’s always a good idea to taste your food before serving and make any necessary adjustments. Usually, I just add a little black pepper at the end, but you may find that it needs extra salt too.
  • Add Heat: You can add a dash of cayenne pepper or hot sauce for a little heat if you’d like. To make it spicy, chop up some jalape├▒os and toss them in with everything else.

stirring creamed corn

Kitchen Tools/Equipment You Will Need

Slow Cooker - I love to use a 4-quart crock for medium-sized recipes like this one.

Storage and Reheating

Transfer the crock pot creamed corn to a container with a lid and keep it in the refrigerator for 3 to 5 days.

Or, allow it to cool completely, then freeze it in individual servings. Use within 2 weeks for best results and thaw in the refrigerator before reheating.

Reheat in the microwave or on the stove, adding more liquid as needed to thin it out.

spoonful of creamed corn

FAQ - Common Recipe Questions

Can I use canned corn instead of frozen?

You can use rinsed canned corn, but I don’t recommend it. The consistency just isn’t as creamy.

However, fresh corn should work just fine. Be sure to use the same amount as the recipe, which should be about 6.5 cups. If it gets too thick, just add an extra splash of milk until it looks right.

Is it possible to bake it in the oven?

You will have better results using a large skillet on the stove top. Just combine and simmer for about 30 minutes, or until it’s the right consistency.

Can I double this creamed corn recipe?

Yes, definitely, but you’ll need to use a larger crock pot, at least 6-quarts in size. Then, simply double the amounts of everything and keep an eye on it towards the end. The cooking time will only be a few minutes longer.

Enjoy!

With love from our simple kitchen to yours. 


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spoon of Best Creamed Corn Recipe (Crock Pot)



Crock Pot Creamed Corn Recipe Video

To see us make the recipe from start to finish, watch the video at the top of this post.


Yield: 8
Author: Donna Elick
Print
Best Creamed Corn Recipe (Crock Pot)

Best Creamed Corn Recipe (Crock Pot)

This creamed corn recipe makes the silkiest, creamiest, most divine side dish you have ever eaten! Make it in a slow cooker in just 4 hours.
Prep time: 5 MinCook time: 4 HourTotal time: 4 H & 5 M

Ingredients

  • 8 ounces cream cheese, cut into pieces
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 2 pounds frozen corn
  • Optional: black pepper

Instructions

  1. Combine ingredients in your slow cooker. Stir to combine. Cover and cook on low for 4 hours. At about 3 hours it will completely come together. Allow to cook for the full 4 hours for the best results.
  2. Add black pepper to taste.
  3. Serve and enjoy.
DONNA'S NOTES
  1. Creamed corn will thicken as it sits, you may wish to add a little milk if you would like it to stay in the slow cooker longer.


title text (pictured in a bowl): Best Creamed Corn Recipe (Crock Pot)

Originally published November 2011, updated and republished November 2020

https://amzn.to/2npi3zd

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80 comments:

  1. Hi Donna. This looks so good that I am going to fix this for Thanksgiving. One question though. Can this be made using canned corn and if so, does this change the cooking time? THANKS!

    ReplyDelete
    Replies
    1. You could use rinsed canned corn, but I would NOT recommend it. The texture would not be right. I would splurge and use frozen corn for this recipe. You will love it! Enjoy and let us know how it goes.

      Delete
  2. I am wondering about the low setting. Is that for an older crock pot, or the newer, hotter crock pots? Thanks

    ReplyDelete
    Replies
    1. I used a 4 quart crock pot. I updated the post with the information. Thanks for asking. Here is a link to the one I used. http://amzn.to/1sjVl6I

      Delete
  3. If you are going to use frozen corn - how much should you use?

    ReplyDelete
    Replies
    1. Follow recipe as written. It calls for frozen corn. Enjoy and let us know how it goes.

      Delete
    2. It says 2 Lbs of frozen corn

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    3. I would think you could use one pound of frozen corn and half of the other ingredients if you prefer a smaller amount.

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  4. Making this VERY soon! Our family is full of corn lovers too... we are farmers after all. : ) Thanks for the awesome recipe!

    ReplyDelete
  5. I never have 1% around or heavy cream... I use half and half for many things... can I combine the two and us 1/2 and 1/2?

    ReplyDelete
    Replies
    1. Half and half will be perfect. Enjoy and let us know how it foes.

      Delete
  6. Wondering if you could "lighten" this up using Splenda, healthy margarine, 1% milk, fat free half and half etc? Anybody got any idea if this would work OK?

    ReplyDelete
    Replies
    1. I have never used Splenda on this recipe, but as it is basically making a cream sauce I am confident it would. Enjoy and let us know how it goes.

      Delete
    2. FYI- there is no such thing as "healthy"margarine, nor is the fat-free anything good for you. I suggest making it as-is and just eating a taste of it. Always go for "real" food and eat it in moderation.

      Delete
    3. Totally agree Christina. Don't eat those chemicals, they do much more harm than a little butter and cream.

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    4. I just had the same thought, there is no such thing as "healthy margarine". Your body needs good fats like e.v.coconut oil or butter, the combination with starches is what usually makes us gain weight.

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    5. I used to use Splenda until I read up on it. To me it it like any other artificial sweetener BAD. Cut the sugar and use organic unprocessed sugar OR pure organic Stevia. Some of the Stevia products are combined with other ingredients. Google and the internet are our friends when it comes to research :) Good luck!!

      Delete
    6. There is no such thing as healthy margaine.

      Delete
  7. Can you use canned corn in this recipe?

    ReplyDelete
    Replies
    1. You could use rinsed canned corn, but I would NOT recommend it. The texture would not be right. I would splurge and use frozen corn for this recipe. You will love it! Enjoy and let us know how it goes.

      Delete
  8. Call it "slow cooker" or "crock pot" and you've got my attention!! Best way ever to cook! Thank you for including the cooker size!!! I find that is always the common question in slow cooker recipes. This sounds remarkable! Pinning it!!

    ReplyDelete
    Replies
    1. Thanks for the awesome feedback Kim. I have been pulling out the slow cookers a lot more. And am looking at picking up another one this weekend so keep your eye out for more fabulous recipes.

      Delete
  9. Is cooking time going to change if I use a bigger crock pot?

    ReplyDelete
    Replies
    1. Keep an eye on it for the last hour, but it should be fine. Enjoy and let us know how it goes.

      Delete
  10. I was thinking of making this to take to my mom's for Thanksgiving, but my crockpot is really heavy...it's an old one. Will it be ok if I take it out at 4 hours, then reheat quickly in the microwave when we are ready to eat about an hour later?

    ReplyDelete
    Replies
    1. That would work perfectly. You could even reheat it on the stove top if you like. Enjoy and let us know how it goes. Have a Happy Thanksgiving!

      Delete
  11. Do you have any recommendations on making this in the oven? My crockpots will be occupied with stuffing & green bean casserole, but I really want to make this too :(

    ReplyDelete
    Replies
    1. I would actually recommend the stovetop. The cook time would be much less though, perhaps 30 minutes or less. Enjoy and let us know how it goes.

      Delete
  12. I am going to double the receipe so will the cooking time be the same in a larger crock pot for the double batch ? Thanks you :)

    ReplyDelete
    Replies
    1. The time should not be off by much. I would keep an eye on it, but you are essentially warming the corn and creating the sauce. Enjoy and let us know how it goes.

      Delete
  13. Would you adjust the cooking time at all if you double the recipe? I would think not, but thought I'd get your opinion! thanks!

    ReplyDelete
  14. Would this work out if I use fresh corn? Possibly cut it off the cob then freeze a day before cooking?

    ReplyDelete
    Replies
    1. I think this would work great with fresh corn too. Enjoy and let us know how it goes. It may need a little extra milk, so if it is too thick add a splash until the consistency is to your liking.

      Delete
  15. Wanting to know about the questions above. What if I double the recipe? Does the cook time change? And what about fresh corn? I just cut it off the cob. Thanks!

    ReplyDelete
    Replies
    1. I think this would work great with fresh corn too. Enjoy and let us know how it goes. It may need a little extra milk, so if it is too thick add a splash until the consistency is to your liking.

      The time should not be off by much. I would keep an eye on it, but you are essentially warming the corn and creating the sauce. Enjoy and let us know how it goes.

      Delete
  16. I made this today with my Thanksgiving dinner & it was delicious! :)

    ReplyDelete
  17. I made this yesterday and it came out awesome! Everyone in my house loved it. This will definitely be made again

    ReplyDelete
  18. How many cups of corn does it take to make 2 pounds?

    ReplyDelete
    Replies
    1. Three and a third cups of frozen corn per pound ( answers .com ) SO...six and two thirds cups of frozen corn equal two pounds. I am gonna make this for a Christmas side dish, and use extra for corn chowder....in a couple days ...

      Delete
  19. This is delicious! Nothing like that terrible stuff from a can. Next time I will cut the sugar by 1/3rd for my family's personal taste and I found that with my cooker I need to stir about half way through to ensure that the cream cheese melts completely. So easy and so good.

    ReplyDelete
  20. I make this for every holiday and we love love love it! I took it somewhere new on Easter and had many requests for the recipe. Plus it's easy to make!!

    ReplyDelete
  21. This recipe was delicious. Made is this past weekend and it was a hit with my family. Can't wait to make it again!

    ReplyDelete
  22. Made it this weekend and it was a big hit with my family. This recipe is a keeper!

    ReplyDelete
  23. is it possible to cook this on high for 2 hours?

    ReplyDelete
  24. Could you cook this on high for less cooking time?

    ReplyDelete
  25. Could you cook this on high for less cooking time?

    ReplyDelete
  26. Hey Hi! A little typo in your creamed corn recipe made me wonder who the heck is Viola and why should I add her to the other 6 ingredients a few hours later! Wouldn't she object?

    "You toss 6 ingredients in the slow cooker and viola a few hours later...."

    I think you meant to type voilà!
    Thanks for the recipe and the chuckle! :-)

    ReplyDelete
  27. can i put less sugar, and use fresh corn? i'm diabetic and would not want to put more sugar to the starch (corn) would it change the taste?

    ReplyDelete
  28. Cooking for one I bought a mini crock and the lack of recipes for it is sad. If recipes for regular quantity serving could also indicate halving the recipe, in addition to doubling it, that would be great. I can halve the ingredients, but no one seems to be able to say how to adjust the cook time/temp.

    ReplyDelete
  29. Can this be made with Frozen Peas?
    I love creamed peas too.

    ReplyDelete
    Replies
    1. Sounds like that would be split pea soup..the texture of corn and peas are so different...

      Delete
  30. My friend doesn't have a crockpot and was wondering if this can be cooked on stovetop? If so, for how long? Thanks xx

    ReplyDelete
    Replies
    1. Above, on November 20, 2014 at 6:32 PM, Holly B asked the about making this in the oven…On the 26th, Donna replied with this…” I would actually recommend the stovetop. The cook time would be much less though, perhaps 30 minutes or less. Enjoy and let us know how it goes.” Hope this answers your question. Happy Cooking!

      Delete
  31. There are only 2 of us...so I would like to cut this recipe in 1/2 and cook in my small 2 quart slow cooker...how much time would you advise? THANKS!

    ReplyDelete
  32. The picture attached to the recipe shows some blackish flecks. Is that pepper or some herb?
    Can't wait to make this Thursday!

    ReplyDelete
    Replies
    1. Yes, that is pepper. Thank you Janmarietta. Enjoy and let us know how it goes.

      Delete
  33. So excited to try this one for my very first thanksgiving dinner!!! I have 14 guests so i"ll let you know how it goes...

    ReplyDelete
    Replies
    1. That is awesome. Have a fabulous time and enjoy! Happy Thanksgiving to your and your family/friends!

      Delete
  34. It looks like there is pepper in the picture none in the recipe whats up?

    ReplyDelete
  35. I made this for Thanksgiving at my MIL's house last year

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  36. I made this for Thanksgiving at my MIL's house last year, and it was a big hit. I added about 1/8-1/4 of a teaspoon of cayenne to the Crock Pot and served it with a little dish of cayenne pepper flakes on the side, for those who like the heat. Everyone raved about it. They were disappointed when I didn't make it for Christmas as well. My BIL already asked me if I'm going to make it this year, so I guess I will! It's so ridiculously easy and delicious. I think I'm going to make it for my work's Thanksgiving potluck, too.

    ReplyDelete
  37. Could this be made a day in advance, and the reheated on Thanksgiving? Sounds amazingly yummy and easy - excited to try it!

    ReplyDelete
  38. Not much of a cook but love corn. Does corn go in frozen and how many does it feed?

    ReplyDelete
  39. My question is can you use homemade creamed corn instead of store bought whole kernel.

    ReplyDelete
  40. I will be making this for Christmas Dinner, though I will add Chopped Green Chiles to the mix. We love SPICE with our creamed corn!

    ReplyDelete
  41. Pounding drums too loud; I had to turn off the sound. Recipe looks good though.

    ReplyDelete
  42. Watching some of your videos, I was surprised at the amount of sugar poured into them.

    ReplyDelete
  43. Looks so tasty and creamy!Can i use 2 tablespoons of honey in stead of 3 tablespoons of granulated sugar for this recipe?

    ReplyDelete
  44. What do you think about white corn ? Would it be as good ?

    ReplyDelete
  45. What about the lactose intolerant people like me...can I substitute cream and milk for Greek yogurt?

    ReplyDelete
    Replies
    1. I have not tested the recipe that way. I imagine it would work, although it would be really thick. Give it a try and let us know how it goes.

      Enjoy!

      Delete
  46. I would leave out sour cream & replace it with cream & corn starch for thickening
    Anonymous

    ReplyDelete
  47. I have been making this corn recipe for years for thanksgiving. I got it from my sister in law. I don’t use a slow cooker. I just microwave it and it turns out great and I can make it just before we’re ready to eat.

    ReplyDelete
  48. How many servings does this make? I'd like to make this for 14 people for thanksgiving.

    Thank You!

    ReplyDelete
  49. The first time I made this recipe a year ago, it was absolutely AMAZING!! The last few times it has been extremely runny/watery? Do I just need to let it cook longer? I follow the directions exactly...not sure where I’m going wrong as the first time it came out perfect...

    ReplyDelete
  50. Do you thaw the corn first before putting it into the crock pot?

    ReplyDelete
  51. I don't want to buy a whole pound of unsalted butter to only use 1/2 stick. Is there a big tasted difference if I just use regular salted butter?

    ReplyDelete

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