Crockpot Creamed Corn
Crockpot creamed corn turns frozen corn into a rich, buttery side dish everyone fights over. Cream cheese and heavy cream melt right into the kernels for a thick, velvety sauce in every bite. It’s a hands-off side for holidays, potlucks, and busy weeknights when your oven is already full.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Why This Crockpot Creamed Corn Recipe Works
This crockpot creamed corn recipe skips the canned stuff and the guesswork entirely. Most versions online lean on milk alone, but this one uses heavy cream and cream cheese together. That combo builds a thicker, richer sauce without any flour or cornstarch.
I add a touch of garlic powder that most recipes skip entirely. It rounds out the sweetness without turning the corn savory or heavy. I’ve tested this both with and without it, and the garlic powder wins every time.
If you love easy corn side dishes, you have options beyond this one. Try our jalapeno creamed corn for heat, or our southern fried corn recipe for crunch. For something different, our air fryer corn ribs make a fun handheld side.
Ingredients
- Frozen corn: the base of the dish. Fresh cut corn works too if it is in season.
- Cream cheese: melts into a thick, tangy base. Cube it first so it melts evenly.
- Heavy cream: makes the sauce richer than milk. Half and half works in a pinch.
- Unsalted butter: adds richness and body. Sub salted butter and skip the extra salt.
- Sugar: balances the corn’s natural sweetness. Leave it out for a more savory side.
- Garlic powder (optional): adds a savory background note without any real heat.
How To Make Creamed Corn In The Crockpot
- Add the corn, butter, cream cheese, and seasonings to the crockpot.
- Cook on high for two to three hours.
Tips for Making Crockpot Creamed Corn Recipe
- Cube the cream cheese before adding it. Cubing it first helps it melt faster and blend smoothly instead of clumping in one spot.
- Stir once or twice during cooking. A quick stir halfway through helps every kernel get coated evenly. It also keeps the cream cheese from sticking to the sides.
- Remove the lid near the end if it looks thin. Letting steam escape for the last fifteen to twenty minutes thickens the sauce without any extra stirring.
Common Mistakes to Avoid When Making Creamed Corn in the Crockpot
- Using canned corn instead of frozen. Canned corn is already soft, so it turns mushy after hours of slow cooking.
- Walking away without checking the texture. Every crockpot runs a little differently, so the sauce may need extra time uncovered to thicken.
- Adding all the salt before tasting. Cream cheese and butter already carry sodium, so taste before adding more at the end.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, fresh corn works great in this recipe. Cut it off the cob and use the same amount called for in the recipe.
Yes, this recipe reheats well the next day. Make it a day ahead, then reheat it low and slow before serving.
Your crockpot may be running cooler than others. Remove the lid for the last 15 to 20 minutes so the extra liquid can cook off.
Yes, this recipe doubles easily in a large crockpot. Just add a little extra time since the batch is bigger.
Crockpot Creamed Corn
Equipment
- 6 quart slow cooker
- Mixing Spoon
- measuring cups and spoons
- Cutting Board and Knife
Ingredients
- 4 cups frozen corn or fresh cut corn
- 8 ounces cream cheese cubed
- ½ cup heavy cream
- ¼ cup unsalted butter
- 2 tablespoons sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder optional
Instructions
- Add the frozen corn, cream cheese, heavy cream, butter, sugar, salt, pepper, and garlic powder (if using) to the crockpot. Stir well to distribute everything evenly.
- Cover and cook on LOW for 3 to 4 hours, or on HIGH for 2 to 3 hours. Stir once or twice during cooking if you can.
- Once the corn is hot and the cream cheese and butter have melted, stir until creamy and slightly thickened. For a smoother texture, lightly mash some of the corn with the back of a spoon.
- Taste and adjust the seasoning as needed, then serve warm.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
How to Store and Reheat
Storage: Store leftover creamed corn in an airtight container in the fridge. It stays fresh for up to five days.
Freezing: Let the corn cool completely before freezing it in a sealed container. It keeps well in the freezer for up to three months.
Reheating: Reheat creamed corn in a saucepan over low heat, stirring often. Add a splash of milk or cream if the sauce looks too thick.