Homemade Creamed Corn in the Crockpot

Our super rich and creamy Crockpot Creamed Corn is made with 7-ingredients and only requires about 5 minutes of “hands on” time to make. With our easy to follow directions, step-by-step photos, and notes on how to use fresh corn if preferred, you’ll be able to make a great side dish to share any time of year!

If you’re like me and have had creamed corn over the years with a ‘meh’ kind of feeling about it… this recipe is going to change that. I decided to make cream style corn for Thanksgiving this year as an easy side to go with the meal and everyone went crazy for it! Like, the corn outshined everything else (even a beautifully smoked spatchcock turkey and my family’s favorite sweet potato casserole!). All of the guests couldn’t stop talking about it.

Not only is this indulgent side an absolute delight, slow cooker recipes are a life saver during the holidays to free up oven space! You can put this corn on in the morning, let the slow cooker cook it up, and leave it on the “keep warm” setting for an extra hour or two if needed until the meal is ready. This recipe is super low maintenance with epic results. A true winner!

When to Eat Creamed Corn?

Creamed corn can be enjoyed year-round, or during the holiday season. It’s a popular side dish for Thanksgiving, for summer BBQs and potlucks, as well as being a comforting side to enjoy alongside a hearty meal.

Ingredients for Slow Cooker Creamed Corn

• Frozen Corn. We use frozen corn for our recipe because it has a nicer taste and texture than canned corn. This is because frozen corn is less processed than canned, with fresh corn being blanched after being picked at the peak of the season, cooled immediately in an ice bath to stop the cooking process, and then frozen. Plus, using frozen allows you to make this recipe any time of year!
• Whole Milk, Butter, AND Cream Cheese. We’re getting a little extra for this recipe, and I have no regrets. Using the combination of milk, butter, and cream cheese results in the creamiest creamed corn.
• Granulated Sugar. A little bit of sugar is used to help bring out the natural sweetness of the corn and to balance out the savory flavors, creating a well-rounded and enjoyable side.
• Salt and Pepper. Sometimes you can’t beat the simple addition of salt and pepper to flavor your dish. This is one of those times!

For the ingredient measurements, and full directions, see the recipe card at the bottom of the page.

How to Make Creamed Corn in the Crockpot

Add your frozen corn to the basin of a medium to large sized crockpot.

Add the sugar, salt, and pepper in and give it a stir.

Pour the milk over the corn, trying to distribute it over all of the corn (not just all in one spot).

Distribute the cubes of butter and cream cheese over the top of the corn.

Cover and cook on low for 3-4 hours.

Stir the ingredients together, taste and adjust seasonings to your liking.

Homemade Creamed Corn Variations

Use canned corn. If preferred, you can use drained and rinsed, whole kernel canned corn for this recipe. Since our recipe uses 2, 32oz bags of frozen corn, I would replace this with 4, 15oz cans of corn.

Add mix-ins. Here you can have some fun! Stick with the simple spices and add a dash of garlic powder and/or onion powder. Make it spicy by adding a diced jalapeño (stem removed and de-seeded), a small can of diced green chilis (drained), and/or a little cayenne pepper, cumin, and paprika. Or make it extra decadent with some added bacon (you can use our oven baked bacon recipe and crumble it in).

Add garnishes. Top your creamed corn with chopped fresh chives, parsley, or green onions for a nice pop of color.

Can I Use Fresh Corn in Creamed Corn?

Yes, you can definitely use fresh corn when making cream style corn! If you’re making this dish in the peak of summer, and fresh corn is abundant, use it! I would recommend starting with 8 ears of corn, and adjusting as needed.

To use fresh corn, begin by removing the husks and silk from each ear of corn and rinse well. Cut the tip off of one side of each cob to make a flat end. When ready to remove the kernels, stand the ears of corn up on the flat end on a cutting board and cut the kernels off with a sharp knife. Once the kernels are cut off, use the back of the knife’s blade to scrape the cob to press out any “milk”.

Toss the kernels and “milk” with the dairy milk, sugar, salt, and pepper, and add to the basin of your crockpot. Then continue to assemble and cook as noted in the recipe card.

Storage and Reheating

Store fully cooled creamed corn in an airtight container in the fridge for up to 4 days. When ready to enjoy the leftovers, either reheat it on the stove (over medium-low heat, stirring frequently, until warmed through) or in the microwave (cooking it in 30-second increments, stirring in between, until heated to you liking). If it’s a bit too thick when re-heating, stir in a splash of milk or water.

Can you freeze creamed corn?

Yes! Creamed corn can be frozen for up to 3 months. To do so, transfer fully cooled corn to a freezer-safe airtight container or zip-top bags (leaving enough room for expansion). Thaw it in the fridge overnight before reheating.