Crockpot creamed corn is the side dish that takes care of itself. Frozen sweet corn goes into the slow cooker with cubes of cream cheese and butter, a little heavy cream, a spoonful of sugar and plenty of black pepper. Four hours later it has turned thick, silky and rich, and all it needs is one good stir.
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It suits anyone feeding a crowd. On a day like Thanksgiving, when the oven and stove are already full, this one sits quietly on the counter and frees up space for everything else.
What goes into the crock
- 2 lb frozen sweet corn
- 8 oz cream cheese, cubed
- 1/2 cup butter, cubed
- 1/2 cup heavy cream
- 1 tbsp sugar
- Salt and a lot of black pepper
Frozen corn is the best choice here. It is picked at its sweetest, it costs little, and you do not have to thaw it first. Use full fat cream cheese, because it melts into a smoother sauce than the reduced fat kind.
Two small things that make the sauce smooth
Cube the cream cheese and butter before they go in. Small pieces melt evenly through the corn, while one big block tends to sit in a lump on top and melt slowly around the edges.
Season more than feels right. Corn and cream are both sweet and mild, so start with a good pinch of salt and a heavy hand of black pepper, then taste at the end and add more. The pepper is what keeps each spoonful from tasting too rich.
How to make crockpot creamed corn
- Put the corn in the crock and scatter the cream cheese and butter over it.
- Pour in the cream and add the sugar and seasoning.
- Cook on low 4 hours, stirring once halfway.
- Stir well before serving.
Why the cream cheese does the heavy lifting
Classic creamed corn on the stove needs a flour and butter base and steady stirring. Here the cream cheese takes over that job. As it melts into the butter and cream, it thickens the sauce and adds a gentle tang that balances the sweet corn. The long, low heat also lets the corn release some of its own starch and sweetness into the sauce.
Do not skip the stir at the halfway mark. It pulls the melted cream cheese and butter down through the corn so nothing sticks around the edges. The final stir right before serving is what turns the sauce glossy.
Ways to change it up
Stir in some shredded cheddar or crumbled bacon toward the end of cooking for a heartier side. A diced jalapeno works well if you like a little heat. If you prefer less sweetness, you can leave out the sugar and lean on the salt and pepper instead.
Holding it warm and saving the leftovers
This is a handy make ahead side for a big meal. Once it is done, switch the slow cooker to WARM. It holds for hours without going stodgy, so it can wait while the turkey rests or the rest of the table comes together. Stir it now and then, and if the sauce gets too thick, loosen it with a splash of cream or milk.
Let leftovers cool, then keep them covered in the fridge and eat them within a few days. Reheat gently in a saucepan over low heat or in the microwave, stirring often and adding a splash of milk to bring the sauce back together. It can be frozen, though the sauce may look a little grainy after thawing. A good stir over low heat smooths most of that out.
What to serve it with
Creamed corn belongs on a holiday table next to turkey, glazed ham and mashed potatoes. On a weeknight it sits just as happily beside roast chicken, pork chops or meatloaf, and at a barbecue it goes with pulled pork and ribs. A slice of warm cornbread is handy for soaking up the sauce.
If your slow cooker is the hardest working pot in your kitchen, try our slow cooker Amish chicken and noodles , the sweet and savory slow cooker honey garlic chicken or a hearty slow cooker cowboy casserole . For another holiday side, our honey glazed acorn squash sits nicely next to this corn.
Questions about crockpot creamed corn
Do I need to thaw the corn first?
No. The corn goes in straight from the freezer. The long cook on low gives it plenty of time to heat through and soften.
Can I use canned corn?
Yes, as long as it is well drained. Canned corn is already soft, so start checking it earlier than the 4 hours.
Can I cook it on high?
You can, but stir it more often, because the edges can catch. Low heat gives the smoothest sauce, which is why the recipe calls for it.
Why does my sauce look oily?
The butter has separated because it has not been stirred in yet. Give it a thorough stir and the butter, cream and cream cheese come back together into one smooth sauce.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Crockpot Creamed Corn
Ingredients
Instructions
Put the corn in the crock and scatter the cream cheese and butter over it.
Pour in the cream and add the sugar and seasoning.
Cook on low 4 hours, stirring once halfway.
Stir well before serving.
Notes
Keep it on warm during dinner. It holds for hours without going stodgy.
Leftovers keep in the fridge up to 3 days.