I don't know about you but anything with corn is a comforting dish I love & this Slow Cooker Creamed Corn is at the top of my list of favorites. Just 5 ingredients and 2 minutes prep - couldn't be easier.
Why this CrockPot Creamed Corn Recipe is Amazing: This is the best way to jazz up a plain can of corn into something homemade that everyone will rave about.
Sweet buttery corn kernels with cream cheese & spices simmers on low in the Crock-Pot for a Southern classic side. This cream-style sweet corn is a no-fuss dump & go recipe that just needs a simple stir and let it do the magic.
This was inspired by my recipe for Slow Cooker Chicken Corn Chowder on this site, and pairs well with my Buttermilk Fried Chicken Tenders. Ok, now we cook!
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Ingredients
Here is everything you need to make thick & hearty creamed corn with cream cheese. The combination of two kinds of dairy makes this extra creamy & rich.
Here are the ingredients needed to make creamed corn with canned corn.
- Canned Corn - this plain drained pantry stable is the star.
- Cream Cheese - makes this thick & decadent while clinging to every little kernel.
- Heavy Cream - for the richest & silkiest texture.
- Butter - salted it best in this savory dish.
- Sugar - adds sweetness.
- Salt & Pepper - seasoned for taste.
See the recipe card for quantities & substitutions/variations.
How to Make Creamed Corn in the CrockPot
It is easy making creamed corn from regular whole kernel canned corn. Elevate that pantry staple into something homey with just 2 easy steps - set it and forget it.
Here are the easy steps for making this recipe:
- Add Ingredients to Slow Cooker
- Cook in Crock-Pot
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Add Ingredients to Slow Cooker
I need to use my step stool for this recipe. That way I can see down into my CrockPot to get everything in & stirred. For me, that's the hardest part.
To the crock, add the canned corn, chunks of cream cheese, spices, & pats of butter.
Pour in the heavy cream & stir to combine.
2 - Cook in Crock-Pot
Set the slow cooker to high for 2 hours (or low for 4 hours).
Let the creamed corn finish cooking and move the temperature to warm.
Optional - see below for how to make a thicker cream corn or a cream-style mashed corn variation.
Serving Suggestions
This recipe can be kept on warm for hours. It is perfect for a buffet or party when you want something that can hold for hours & stay safe.
Spoon into bowls or on plates when ready to eat. Season to taste with more salt & pepper if needed.
Topping Ideas: add fresh herbs like parsley or chives, add bacon bits, or sprinkle on minced green onions/scallions.
What to Serve with Creamed Corn : This classic American side dish is great with any friend, grilled, BBQ/smoked meats, poultry, & seafood. Here are a few main dishes that pair well with creamed corn.
Recipe Tips & Behind the Scenes
Here is my recipe for success - including what I learned when testing, funny stories or bloopers, and more.
- #1 Tip - use full-fat dairy for the best flavor & thickness; I don't recommend using low-fat or skim milk or fat-free cream cheese.
- Try using frozen corn as a substitute for canned, cooking time remains the same.
- I have not tried this with fresh corn so try my recipe for Pan Fried Corn with Bacon instead.
- Did you know creamed corn was originated by the Native Americans & does not include any cream or dairy. The "cream" is from the milky juices of immature ears of corn that are scraped into the pot or pan.
- This side dish is a MidWest & Southern favorite in the USA for Sunday Suppers, holidays, & summer BBQ cookouts.
- Use white or yellow corn or one can of each for a fun twist.
- For a more thick cream, scoop out ⅓ cup of the liquid & let cool. Add 2 tablespoons of cornstarch & whisk to combine, dump into the slow cooker & whisk to thicken.
- To mash some of the corn, use a potato masher in the slow cooker to break up ½ of the whole kernels for a velvety cream-style recipe.
- I find that toddlers love this recipe since it is easy to eat - great for anyone also that needs soft foods.
Slow Cooker Creamed Corn
Equipment
- Slow Cooker 4-quart size or bigger
Ingredients
- 2 15-ounce cans corn drained
- 8 ounce block cream cheese cut into small cubes
- ¼ cup salted butter cut into small cubes
- ½ cup heavy cream
- 1 tablespoon sugar
- ½ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Add everything to the crock of your slow cooker. Stir best to combine.
- Set the slow cooker to high for 2 hours or low for 4 hours.
- Halfway through cooking, stir to help redistribute the ingredients.
- Let the creamed corn sit on warm until ready to eat. Stir & taste test. Add more salt & pepper to taste.
- Serve while warm on individual plates with your favorite dinner.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- Reheat individual servings in the microwave for 30 seconds or stovetop over medium-low heat until hot.
- I don't recommend freezing this recipe, the dairy does not hold up well.
- Use frozen corn instead of canned.
- Use whole milk if you don't have heavy cream, it won't be as thick.
- Thick: Make a cornstarch slurry to stir in with ⅓ cup cool cooking liquid & 2 Tablespoons of cornstarch dissolved.
- Mashed: use a potato masher to crush ½ of the kernels for a cream-style smoother version.
- Spicy: add ¼ teaspoon of cayenne pepper.
Nutrition
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Esme Slabbert says
Love this, awesome with the low Carb count.
Spotted this awesome post on Wonderful Wednesday Blog Hop.
My entries this week are numbered #48+49