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 crockpot 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 an easy creamed corn recipe you can throw in the slow cooker!
Juicy, 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 crock pot creamed corn without eating all of it first…
Recipe Video
To see us make this creamed corn crockpot recipe from start to finish, watch the video in this post!
Ingredient Notes and Substitutions
- Cream Cheese – This makes slow cooker creamed corn 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.
That’s 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 crock pot creamed 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 Corn Recipe Tips and Tricks
- Frozen or Fresh?
Both fresh and frozen corn can be used in this crockpot 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? You can use a little extra black pepper or add a dash of cayenne pepper to the mix.
Hot sauce or even some chopped jalapenos will also make your crockpot creamed corn suitably spicy.
- Serving Straight From the Crockpot?
Nothing like keeping things in one dish! The slow cooker creamed corn will thicken as it keeps warm.
Just add a splash of milk if it starts to get too thick!
Southern Sides to Serve With Crock Pot Creamed 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 creamed 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.
Creamed Corn Crockpot 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 creamed corn in the crockpot even thicker, then you have a couple of options.
Flour – Always a good thickener, add a tablespoon at a time until desired thickness is achieved.
Cornstarch slurry – Mix 1-2 tablespoons of cornstarch with an equal amount of water. It’s the best option for a 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 to crock pot creamed corn and mix it in!
Rather than using the oven, I’d recommend the stovetop as the best alternative.
Follow the same crockpot corn recipe, but add everything to a skillet and 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.
Storing and Reheating Leftover Slow Cooker Creamed Corn
Wait until the corn cools to room temperature before chilling in an airtight container. It can be reheated and eaten within 5 days.
Or, you can freeze individual portions for up to 2 weeks! Let frozen cream corn thaw in the fridge before reheating.
The best way to reheat leftover slow cooker creamed corn 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.
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 October 2023
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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!
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.
I am wondering about the low setting. Is that for an older crock pot, or the newer, hotter crock pots? Thanks
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
If you are going to use frozen corn – how much should you use?
Follow recipe as written. It calls for frozen corn. Enjoy and let us know how it goes.
It says 2 Lbs of frozen corn
I would think you could use one pound of frozen corn and half of the other ingredients if you prefer a smaller amount.
Making this VERY soon! Our family is full of corn lovers too… we are farmers after all. : ) Thanks for the awesome recipe!
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?
Half and half will be perfect. Enjoy and let us know how it foes.
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?
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.
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.
Totally agree Christina. Don't eat those chemicals, they do much more harm than a little butter and cream.
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.
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!!
There is no such thing as healthy margaine.
Can you use canned corn in this recipe?
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.
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!!
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.
Is cooking time going to change if I use a bigger crock pot?
Keep an eye on it for the last hour, but it should be fine. Enjoy and let us know how it goes.
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?
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!
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 🙁
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.
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 🙂
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.
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!
Would this work out if I use fresh corn? Possibly cut it off the cob then freeze a day before cooking?
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.
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!
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.
I made this today with my Thanksgiving dinner & it was delicious! 🙂
I made this yesterday and it came out awesome! Everyone in my house loved it. This will definitely be made again
How many cups of corn does it take to make 2 pounds?
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 …
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.
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!!
This recipe was delicious. Made is this past weekend and it was a hit with my family. Can't wait to make it again!
Made it this weekend and it was a big hit with my family. This recipe is a keeper!
is it possible to cook this on high for 2 hours?
Could you cook this on high for less cooking time?
Could you cook this on high for less cooking time?