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Dinner wouldn’t be complete without rich, flavorful Slow Cooker Creamed Corn! It’s creamy, buttery, and cheesy – a holiday favorite!
Our popular Creamed Corn is made on the stovetop, but this Slow Cooker Creamed Corn is also delicious and requires less hands-on! It makes for a super easy side dish and is great for busy holiday meals.
A favorite side!
There are so many reasons I love Creamed Corn!
It makes an easy side dish, especially when made in a crockpot! This Slow Cooker Creamed Corn is creamy and incredibly indulgent. All of the ingredients mix together wonderfully, and the flavors are so good!
There is a reason Creamed Corn is a staple on many Thanksgiving dinner and Christmas dinner menus and is especially popular served with a Roast Turkey. It’s easy to whip up ahead of time and saves oven space!
The prep takes just a few minutes (packaged frozen corn for the win!) and is made in the crock pot making it even easier. Set it and forget it!
2 step crockpot creamed corn
Skip the canned corn and enjoy the taste of this Creamed Corn in a Crock Pot!
SAUCE. Use a medium-sized saucepan to heat up the cream cheese, butter, milk, sugar, pepper, and garlic salt. Mix until well blended.
CORN. Place the frozen corn in the slow cooker and cover it with the cream cheese mixture. Cook on HIGH for 1 hour or LOW for 2-3 hours, making sure to mix before serving.
Double or triple as needed. Be sure your slow cooker can hold that amount and double or triple the ingredients.
Thicken it up
For thicker Creamed Corn, uncover the crockpot and cook on HIGH for another 15 minutes. As it cools down, the corn will thicken even more. Make sure to serve Creamed Corn warm!
For additional thickening options:
- To increase the creaminess, take a ¼-½ cup of the dish and blend it until smooth. Add it back into the main mixture and stir.
- Use a cornstarch slurry: for every 2 cups of Creamed Corn, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water in a separate bowl. Once the cornstarch has dissolved in the water, pour it into the Creamed Corn. Stir and let it cook for another 30 minutes.
Recipe Tips
Add more flavor to Slow Cooker Creamed Corn.
- For a bit of heat, stir in diced jalapeños, peppers, or cayenne pepper. Top with red chili flakes or hot sauce.
- Sprinkle cooked crumbled bacon on top.
- Mix in diced onion or garnish with chopped green onions.
What to serve it with. Aside from holidays, Creamed Corn tastes great with a Sunday Pot Roast, Grilled Chicken at your summer cookout, Pork Ribs on game day, and more.
Storing Info
STORE leftover Slow Cooker Cream Corn in an airtight container in the refrigerator for 3-5 days.
FREEZE. Spoon Creamed Corn into freezer bags and freeze for up to 6-8 months.
Reheat. Thaw if applicable, and reheat in the microwave, oven, or stove top.
For more delicious sides:
- Green Bean Bundles
- Mashed Cauliflower
- Roasted Brussel Sprouts
- Broccoli Salad
- Baked Zucchini Chips
- Homemade Stuffing
Slow Cooker Creamed Corn Recipe
Ingredients
Instructions
- Use a medium-sized saucepan to heat up the cream cheese, butter, milk, sugar, pepper, and garlic salt. Mix until well blended.
- Place the frozen corn in the slow cooker and cover it with the cream cheese mixture. Cook on HIGH for 1 hour or LOW for 2-3 hours, making sure to mix before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am going to try this version of creamed corn. Mine has a lot less ingredients and I like it a lot, but this version sounds delicious. Thank you for sharing your recipes.
When making this in the crock pot, would you have to heat the ingredients on the stove first? Could you put all ingredients in the crock to warm together? Would that also work?
In the ingredients, garlic salt isn’t mentioned but in the instructions it is. Is garlic salt used or was it a typo?
Thanks for catching that. Honestly, either would work! If you like a little more of a garlic flavor, the garlic salt is tasty! If you want to keep it more basic, you can use regular salt.
This creamed corn recipe is so delicious. There’s never any left when I make it. The consistency of this creamed corn is a winner too not too thick and not too runny.