This Easy Slow Cooker Creamed Corn turns simple corn into a silky, buttery side that practically makes itself. It is comforting, fail-proof, and frees your oven for the rest of the meal. Perfect for holidays or any cozy weeknight dinner.
Why You’ll Love This Easy Slow Cooker Creamed Corn
- Hands-off cooking that saves oven space for mains and pies.
- Lusciously creamy texture with sweet pops of corn in every bite.
- Prep in 10 minutes with pantry staples and simple swaps.
- Scales beautifully for gatherings and potlucks.
- Make-ahead friendly for low-stress entertaining.
Easy Slow Cooker Creamed Corn Ingredients & Substitutions
- 32 oz frozen corn kernels (about 6 cups). Sub: 6 to 7 ears fresh corn, kernels cut, or 3 cans corn drained.
- 4 oz cream cheese, softened and cubed. Sub: Neufchâtel for lighter; dairy-free cream cheese to keep it lactose friendly.
- 1 cup half-and-half. Sub: 3/4 cup milk plus 1/4 cup heavy cream, or use all heavy cream for ultra rich, or evaporated milk for a lighter but creamy option.
- 4 tbsp unsalted butter, cubed. Sub: 3 tbsp butter plus 1 tbsp olive oil.
- 1 tbsp sugar or honey, optional, to enhance corn sweetness. Sub: maple syrup or skip if corn is very sweet.
- 1 tsp kosher salt (use 3/4 tsp fine sea salt). Adjust to taste.
- 1/2 tsp black pepper.
- 1/2 tsp garlic powder, optional, for savory depth. Sub: 1 small minced garlic clove.
- 2 tbsp grated Parmesan, optional, for a savory finish. Sub: Pecorino Romano or 1 tbsp nutritional yeast for dairy-free umami.
- 1 tbsp cornstarch mixed with 1 tbsp cold water, optional, if you prefer a thicker sauce.
- 2 tbsp chopped chives or parsley for garnish.
Step-by-Step Instructions to Make Easy Slow Cooker Creamed Corn
1. Prep the Slow Cooker
Lightly coat a 4 to 6 quart slow cooker with cooking spray to help prevent sticking and make cleanup easier.
2. Load the Ingredients
Add corn, cream cheese cubes, half-and-half, butter, sugar or honey if using, salt, pepper, and garlic powder. Stir to distribute the seasonings.
3. Cook Low and Slow
Cover and cook on Low for 3 to 4 hours, stirring once halfway through, or on High for 1.5 to 2 hours. The cream cheese and butter should melt fully and the sauce will look glossy and creamy.
4. Adjust Thickness
If you prefer thicker creamed corn, stir in the cornstarch slurry. Cover and cook 10 to 15 minutes more until the sauce lightly thickens. For a looser texture, splash in a bit more half-and-half.
5. Finish and Serve
Stir in Parmesan if using. Taste and adjust salt and pepper. Garnish with chives or parsley and set the slow cooker to Warm for serving.
Tips for Success
- Use softened cream cheese so it melts smoothly without lumps.
- Stir once midway to keep the sauce silky and prevent hot spots.
- Season at the end. Corn sweetness can vary, so add salt and sweetness to taste just before serving.
- Hold on Warm up to 2 hours. Add a splash of half-and-half if it thickens as it sits.
- For extra silkiness, blend 1 cup of the cooked corn and sauce then fold back in.
Variations of Easy Slow Cooker Creamed Corn
- Smoky Bacon: Fold in 4 crispy chopped bacon slices and 1/2 tsp smoked paprika.
- Jalapeño Cheddar: Add 1 finely diced jalapeño and 1 cup sharp cheddar at the end.
- Herb and Garlic: Stir in 1 tsp Italian seasoning and 1 minced garlic clove in place of powder.
- Southwest Style: Mix in 1/2 tsp cumin and 1/2 cup fire-roasted green chiles.
- Dairy-Light: Use evaporated milk and Neufchâtel, then thicken with a small cornstarch slurry.
Serving Suggestions: What to Pair with Easy Slow Cooker Creamed Corn
- Holiday mains like roast turkey, glazed ham, or prime rib.
- Weeknight classics such as rotisserie chicken, meatloaf, or baked salmon.
- BBQ favorites including pulled pork, brisket, and grilled sausages.
- Balance the richness with a crisp green salad or roasted Brussels sprouts.
- Serve with warm dinner rolls or cornbread to soak up the creamy sauce.
Storage & Reheating Instructions
Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently to preserve the creamy texture.
- Stovetop: Warm over low heat, stirring often. Add a splash of milk or half-and-half if needed.
- Microwave: Heat in 30 second bursts, stirring between intervals.
- Slow Cooker: Add 1 to 2 tbsp liquid and rewarm on Low, stirring occasionally.
Freezing: Creamed corn can be frozen up to 2 months, though dairy may separate slightly. Thaw overnight in the fridge and whisk while reheating. A small cornstarch slurry can help bring it back together.
Memories Made Around the Table
My family measures holidays by how many spoons of creamed corn disappear before the turkey is carved. This slow cooker version keeps me out of the kitchen and in the laughter, which is exactly where I want to be.
FAQs
Can I use fresh corn?
Yes. Use kernels from 6 to 7 ears. Fresher corn is sweeter, so you may not need the sugar. Keep the cook time the same.
How can I make it ahead?
Cook up to 2 days in advance, cool, and refrigerate. Reheat on Low in the slow cooker or on the stovetop, adding a splash of half-and-half as needed.
How do I thicken creamed corn without cornstarch?
Blend a cup of the finished corn and fold it back in, or simmer uncovered a few extra minutes to reduce slightly.
Can I double this recipe?
Yes. Use a 6 to 7 quart slow cooker and add 30 minutes to the cook time as needed, stirring a couple of times for even heating.
Can I make it without cream cheese?
Use 3/4 cup heavy cream plus 1/4 cup milk, then thicken with a cornstarch slurry. A little Parmesan adds body and flavor.
Final Thoughts
With just a handful of ingredients and your slow cooker doing the work, this Easy Slow Cooker Creamed Corn delivers dependable, crowd-pleasing comfort every time. Add it to your holiday menu or make it on a Tuesday and watch it disappear.
Easy Slow Cooker Creamed Corn
Equipment
- 1 Slow cooker 4 to 6 quart
- 1 Cooking spray
Ingredients
Base
- 32 oz frozen corn kernels about 6 cups
- 4 oz cream cheese softened, cubed
- 1 cup half-and-half
- 4 tbsp unsalted butter cubed
- 1 tbsp sugar or honey, optional
- 1 tsp kosher salt adjust to taste
- 0.5 tsp black pepper
- 0.5 tsp garlic powder optional
Finish & Garnish
- 2 tbsp Parmesan grated, optional
- 1 tbsp cornstarch mixed with 1 tbsp cold water, optional
- 1 tbsp cold water for cornstarch slurry, optional
- 2 tbsp chives or parsley chopped, for garnish
Instructions
Main
- Lightly coat a 4 to 6 quart slow cooker with cooking spray to help prevent sticking and make cleanup easier.
- Add corn, cream cheese cubes, half-and-half, butter, sugar or honey if using, salt, pepper, and garlic powder. Stir to distribute the seasonings.
- Cover and cook on Low for 3 to 4 hours, stirring once halfway through, or on High for 1.5 to 2 hours, until the cream cheese and butter are fully melted and the sauce looks glossy and creamy.
- For a thicker sauce, stir in the cornstarch slurry. Cover and cook 10 to 15 minutes more until lightly thickened. For a looser texture, add a splash more half-and-half.
- Stir in Parmesan if using. Taste and adjust salt and pepper. Garnish with chives or parsley and set the slow cooker to Warm for serving.