Crockpot Creamed Corn + Video
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Crockpot Creamed Corn cooks away in your slow cooker while you do the rest of your holiday preparations! Tangy flavors and creamy textures blend together and bring the sweet corn to a silky, unbelievably delicate, and delicious finish. This truly is the best creamed corn recipe – just take a look at the video at the bottom of the post to see how thick and luxurious it is!!
Crockpot Creamed Corn
There’s nothing like a cream corn recipe you can throw in the slow cooker – these tender kernels blend and simmer together for a sweet yet tangy taste and satin-like texture all on their own.
And it really is that easy! You just toss it all in and your job is done! That is, until you’re faced with the task of serving this outstanding crockpot corn without eating all of it first…
Ingredient Notes & Substitutions
- Cream Cheese – Creamed corn with cream cheese is tangy, thick, and (of course) creamy!
If cream cheese isn’t available, then you can compensate by adding 3 tablespoons or so of flour. But the flavor certainly won’t be as rich! - Whole Milk & Heavy Cream – I like to use both for extra creaminess! Heavy cream can be left out, if desired.
- Unsalted Butter – Salted butter is fine to use. Just leave out any additional salt and taste-test to see if you need a bit more before serving.
A good rule of thumb for seasonings in general! - Frozen Corn – No need to thaw it first – just plop it right in!
- Granulated Sugar – Everyone varies on how sweet they like their crockpot corn.
If 3 tablespoons seems to be too much for your sweet tooth, start with just 1 and gradually add more until it’s at a level you enjoy.
Crockpot Creamed Corn Serving Secrets
- Frozen or Fresh? Both fresh and frozen corn can be used in this cream corn recipe – but do not use canned.
You won’t get the same creamy consistency with the canned stuff! - Spice Things Up – What’s sweet without a little heat?
Extra black pepper or the addition of cayenne pepper, hot sauce, or even some chopped jalapenos will make your crockpot creamed corn suitably spicy. - Serving Straight From the Crockpot? Nothing like keeping things in one dish! The corn will thicken as it keeps warm in the slow cooker.
Just add a splash of milk if it starts to get too thick!
Southern Sides to Serve With Crockpot Corn
As the winter season rolls around, don’t get stressed out by all the holiday meal planning!
While the main courses figure themselves out, you have plenty of easy Southern sides to choose from – and all of them go great with crockpot cream corn!
Since we’re talking sweets, we can’t forget sweet potatoes.
A classic casserole always hits the spot, but consider opting for classy and unique sweet potato rounds with a touch of cheese and cranberry!
Then, of course, there’s the cornbread and the stuffing. Mac and cheese is good to include for the cheese lovers and youngsters at the table, too.
Storing and Reheating Leftover Slow Cooker Creamed Corn
Wait until the crockpot corn cools to room temperature before chilling in an airtight container. It can be reheated and eaten within 5 days.
Alternatively, you can freeze individual portions for up to 2 weeks! Let frozen corn thaw in the fridge before reheating.
The best way to reheat is either on the stovetop or in the microwave. In both instances, you can add a bit more milk or heavy cream to thin it out if it’s too thick!
Crockpot Creamed Corn FAQ
Cream corn with cream cheese is already pretty thick, and it continues to get thicker as it sits! But if that still isn’t enough, and you want to make my cream corn recipe even thicker, then you have a couple of options.
Flour is always a good thickener. Add a tablespoon at a time until desired thickness is achieved. A slurry of cornstarch and water works, too, if you want to have minimal impact on the flavor!
Have a blender or food processor? Throw in a bit of cooked or thawed corn and blend until smooth. Add it right back to the crockpot creamed corn and mix it in!
Rather than using the oven, I’d recommend the skillet as an alternative to slow cooking this cream corn recipe.
You follow the recipe exactly the same way: add everything to the skillet and just let it simmer! This method is quicker and takes just about 30 minutes.
Your usual holiday meats, including ham, roast beef, turkey, and chicken, can be served without worries — it all tastes wonderful alongside crockpot creamed corn!
Less seasonal beef options include meatloaf, steak, and smoked brisket.
Pork chops are another solid choice! Smoking, cast iron, and even air frying are among the preparation methods available to you.
Enjoy!
With love, from our simple kitchen to yours.
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Crockpot Creamed Corn + Video
Equipment
Ingredients
- 8 ounces cream cheese, cut into pieces
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, 4 tablespoons
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 32 ounces frozen corn
- black pepper, optional
Instructions
- Add ingredients to your crockpot in the order listed. Stir to combine. Cover and cook on Low for 4 hours.
- At about 3 hours, everything will come together. Continue to cook for the full 4 hours for the best results. Stir to combine and if desired, add black pepper to taste.
- Serve and enjoy!
Video
Donna’s Notes
- 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.
- Nutrition shown is for 1/2 cup of cream corn.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2011, updated and republished November 2022
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Do you thaw the corn first before putting it into the crock pot?
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?
I love this recipe and have made it several times. I use regular salted butter with no problem at all. If you think it might be too salty just cut the amount of kosher salt in the recipe a little. You can always add more to taste at the end.
This is so good. I had some corn I bought at the farmer's market and froze. I will make again.
LOVE LOVE LOVE THIS CORN ONLY ONE THAT GETS MADE IN THE HOUSE NOW
THANK YOU
Hi Beth!
We are so happy you enjoyed it! We make it often especially for the holidays. Have a great day!
TSRI Team Member,
Holli
Delicious and so easy! Everyone loved this creamed corn. I served it as a side to go with a ham.
I hated creamed corn from the can when I was growing up and have always avoided it until it came as a side at a local restaurant where I was served a thick, creamy dish. I set out to discover how they made it and ran across this recipe. It’s now one of my favorite side dishes! No more canned corn kernels in watery, salty milk.
I do omit the sugar as I don’t enjoy sweetness as much as most folks but have had no complaints from guests, just empty plates.