This Slow Cooker Creamed Corn is the cozy, creamy side that practically cooks itself. Rich, buttery, and lightly sweet, it is the kind of dish everyone goes back for seconds. Perfect for holidays or any weeknight when you want comfort without fuss.
Why You’ll Love This Slow Cooker Creamed Corn
- Hands-off cooking with reliable results that stay warm until serving.
- Ultra creamy texture with real cream cheese and butter.
- Make-ahead friendly and easy to transport for potlucks or holidays.
- Flexible ingredients with simple swaps for dairy-free or lower sugar.
Slow Cooker Creamed Corn Ingredients & Substitutions
- 32 oz frozen corn kernels (about 6 cups) – fresh works too, cut from 8 to 10 ears; canned is fine if drained very well.
- 8 oz cream cheese, cubed – use block style for best texture; dairy-free cream cheese works.
- 1 cup heavy cream – half-and-half or evaporated milk also work; for lighter, use whole milk and add a cornstarch slurry if needed.
- 1/2 cup whole milk – swap with additional cream for extra richness or unsweetened almond milk for dairy-light.
- 1/4 cup unsalted butter, cut into pieces – plant-based butter works.
- 2 tablespoons sugar – optional; adjust to taste or use honey or maple to taste.
- 1 teaspoon kosher salt, plus more to taste – start here and adjust at the end.
- 1/2 teaspoon black pepper.
- 1 teaspoon garlic powder – or 1 to 2 minced garlic cloves.
- 1/2 cup finely grated Parmesan, optional – adds savory depth; try cheddar, Monterey jack, or cotija for a twist.
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water, optional – to thicken if needed.
- Chives or parsley, chopped, for garnish.
Step-by-Step Instructions to Make Slow Cooker Creamed Corn
1. Load the Slow Cooker
Add corn, cream cheese, butter, heavy cream, milk, sugar, salt, pepper, and garlic to a 4 to 6 quart slow cooker. Give it a quick stir to distribute the seasonings, then spread everything in an even layer.
2. Cook Until Melty and Tender
Cover and cook on Low for 3 to 4 hours or on High for 2 to 3 hours. Avoid lifting the lid early so the dairy heats gently and the corn steams evenly.
3. Stir to Cream
Once the corn is hot and the dairy is melted, stir vigorously. Lightly mash a cup of kernels against the side of the crock to release starch for a naturally creamier texture.
4. Adjust Thickness
If the creamed corn seems thin, stir in the cornstarch slurry and cook covered on High for 10 to 15 minutes, stirring once, until glossy and thickened. If too thick, splash in a bit more milk or cream.
5. Finish and Season
Fold in Parmesan if using. Taste and adjust salt, pepper, and sweetness. The flavors should be balanced, buttery, and gently sweet.
6. Keep Warm to Serve
Switch to Warm and hold for up to 2 hours. Stir occasionally and cover between scoops to keep it silky.
Tips for Success
- Use block cream cheese and cube it cold for smooth melting.
- Do not thaw frozen corn first. The chill helps prevent the dairy from overheating.
- For canned corn, drain and rinse to remove extra sodium and liquid.
- Evaporated milk resists curdling and is a great substitute for cream in buffet settings.
- Season at the end. Corn sweetness varies, so fine-tune salt and sugar after cooking.
- For a crowd, use a 6 to 8 quart cooker and do not overfill past two-thirds capacity.
Variations of Slow Cooker Creamed Corn
- Jalapeño Cheddar: Add 1 to 2 minced jalapeños and 1 cup sharp cheddar at the end.
- Bacon Scallion: Stir in 6 crumbled crisp bacon slices and 1/3 cup sliced scallions.
- Elote Style: Finish with lime juice, chili powder, cilantro, and crumbled cotija.
- Herb & Garlic: Add 1 teaspoon Italian seasoning and finish with fresh parsley or chives.
- Smoky Chipotle: Stir in 1 to 2 teaspoons minced chipotle in adobo and a squeeze of honey.
- Dairy-Free: Use vegan butter, plant milk, and dairy-free cream cheese. Add a slurry to thicken if needed.
Serving Suggestions: What to Pair with Slow Cooker Creamed Corn
- Holiday mains like roast turkey, ham, or prime rib.
- Barbecue favorites such as pulled pork, brisket, or grilled chicken.
- Weeknight pairings with seared pork chops, baked salmon, or meatloaf.
- Spoon over baked potatoes or serve with cornbread and a crisp green salad.
- Add to tacos, quesadillas, or grain bowls for a sweet-creamy element.
Storage & Reheating Instructions
- Refrigerate: Cool, then store in an airtight container up to 4 days.
- Freeze: Up to 2 months. Texture may loosen slightly after thawing. Thaw overnight in the fridge and reheat gently.
- Reheat: On the stovetop over low heat with a splash of milk, stirring until creamy. Or microwave in 45 second bursts, stirring between each.
- Buffet Warmth: Keep on Warm for up to 2 hours, stirring occasionally so it stays velvety.
Memories Made Around the Table
My grandma kept a small slow cooker of creamed corn on the back counter every Thanksgiving. It was the one dish my cousins and I hovered over, sneaking tastes while the rolls finished baking. This version brings me right back to that happy kitchen bustle.
FAQs
Can I use canned corn?
Yes. Drain and rinse well. Reduce added sugar to taste since some canned corn is quite sweet.
How do I make it ahead for a crowd?
Cook a day in advance, chill, then reheat in the slow cooker with a splash of milk on Low, stirring occasionally. Hold on Warm for serving.
How can I thicken without cornstarch?
Mash some kernels to release starch, simmer uncovered for 10 minutes, or stir in extra Parmesan. A few teaspoons of instant potato flakes also work in a pinch.
Can I double the recipe?
Yes, in a 6 to 8 quart cooker. Extend cook time by 30 to 45 minutes and stir once midway if possible.
Is this gluten-free?
It is naturally gluten-free. If thickening, use cornstarch instead of flour and verify all packaged ingredients are certified gluten-free.
Final Thoughts
Simple ingredients, set-and-forget ease, and a crowd-pleasing, spoonable comfort make this Slow Cooker Creamed Corn a forever favorite. Make it once and it will earn a spot at every gathering.
Slow Cooker Creamed Corn: Creamy, Easy Side Dish
Equipment
- 1 Slow cooker 4 to 6 quart
Ingredients
Creamed Corn
- 6 cup corn kernels frozen; about 32 oz; fresh cut from 8 to 10 ears or well-drained canned OK
- 8 oz cream cheese block style, cubed
- 1 cup heavy cream
- 0.5 cup whole milk
- 0.25 cup unsalted butter cut into pieces
- 2 tbsp sugar optional; adjust to taste
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 1 tsp garlic powder or 1 to 2 minced garlic cloves
- 0.5 cup Parmesan cheese finely grated, optional
- 1 tbsp cornstarch optional; mix with 1 tbsp cold water to make a slurry
- 1 tbsp water cold; for cornstarch slurry, optional
- chives or parsley chopped, for garnish
Instructions
Make the Creamed Corn
- Add corn, cream cheese, butter, heavy cream, milk, sugar, salt, pepper, and garlic to a 4 to 6 quart slow cooker. Give it a quick stir to distribute the seasonings, then spread everything in an even layer.
- Cover and cook on Low for 3 to 4 hours or on High for 2 to 3 hours. Avoid lifting the lid early so the dairy heats gently and the corn steams evenly.
- Once the corn is hot and the dairy is melted, stir vigorously. Lightly mash a cup of kernels against the side of the crock to release starch for a naturally creamier texture.
- If the creamed corn seems thin, stir in the cornstarch slurry and cook covered on High for 10 to 15 minutes, stirring once, until glossy and thickened. If too thick, splash in a bit more milk or cream.
- Fold in Parmesan if using. Taste and adjust salt, pepper, and sweetness. The flavors should be balanced, buttery, and gently sweet.
- Switch to Warm and hold for up to 2 hours. Stir occasionally and cover between scoops to keep it silky.