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–+ servings
Creamed corn with visible corn kernels and creamy sauce, garnished with small bits of green herbs, being stirred with a wooden spoon.
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Crockpot Creamed Corn

Rich, buttery creamed corn made in the crockpot with cream cheese and heavy cream. A hands-off side dish for holidays and potlucks. Makes 6 to 8 servings.
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 294kcal
Author: Wendy

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

Cook time can run 3 to 4 hours on LOW or 2 to 3 hours on HIGH, depending on your crockpot.

Nutrition

Serving: 1Serving | Calories: 294kcal | Carbohydrates: 25g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 243mg | Potassium: 299mg | Fiber: 2g | Sugar: 5g | Vitamin A: 780IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg