Slow Cooker Creamed Corn

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Slow Cook­er Creamed Corn has the beau­ti­ful sweet­ness of fresh or frozen sweet corn and a creamy deli­cious cream cheese sauce, that makes it “not your grand­ma’s creamed corn”. Grand­ma will def­i­nite­ly approve, though, because this scrump­tious side dish deliv­ers on fam­i­ly-din­ner-style fla­vor and only takes min­utes to pre­pare from scratch. Load the slow cook­er and let IT do the work while you get busy with your day.

I break out my Slow Cook­er at least once a week, and usu­al­ly, more often. When the hol­i­days or oth­er cel­e­bra­tions roll around, it is DEFINITELY more often. There are so many dish­es to pre­pare and only so much oven and stove-top space. Side dish­es that can be pre­pared in a Crock-Pot are real game chang­ers. If they hap­pen to be as deli­cious as this Crock-Pot Creamed Corn, you may decide to just leave that *slow cook­er on the counter 24/7.

How to Make Easy Crock-Pot Creamed Corn

Fresh or frozen sweet corn, cream cheese, milk, cream, sug­ar and but­ter are the only ingre­di­ents required to make a deli­cious batch of Slow Cook­er Creamed Corn. Put every­thing in the base of your Slow Cook­er. Give it a quick stir if you are able. (P.S. The minute you pour the milk and cream over that frozen corn, it’s going to become a sol­id mass of unstirrable, corn brick. It’s all good. Just cook the brick. lol Trust me.) Put the lid on the slow cook­er and set on low for 4 hours. YESSSSSSS!! That’s it! You’re gonna be a creamed corn rock-star!

This recipe is every­thing creamy, delec­tably-cheesy, sweet corn dreams are made of. It’s so good and it’s so sim­ple. The only time you will invest is the one to two min­utes to get it into the *slow cook­er. Best. Recipe. Ever. 

Enjoy, my friend!

Slow Cooker Creamed Corn

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★★★★★

5 from 5 reviews

• Author: Glen­da Embree
• Total Time: 4 hours 5 minutes
• Yield: 8-10 serv­ings 1x

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Ingredients

Scale 1x2x3x

• 2 lbs (32 oz) frozen corn (don’t thaw) or fresh corn, if you have some
  
• 8 oz block cream cheese
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup butter
• 3 table­spoons sug­ar
• 1 tea­spoon salt
• black pep­per, to taste

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Instructions

1. Add all the ingre­di­ents into the base of your crock-pot.
2. Use a wood­en spoon to rough­ly “com­bine” every­thing.  Once the milk and cream hit the frozen corn, it will become a sol­id mass, but don’t wor­ry.  It does­n’t need to be a thor­ough mix job.  It’s going to look like frozen chunks of ingre­di­ents, in the begin­ning.  Noth­ing will be even­ly distributed.
3. Put the cov­er on your slow cook­er and cook on low for 4 hours.
4. By the end of three hours, the creamed corn ingre­di­ents will have all start­ed to meld and come togeth­er.  The sauce will still be too loose at this point though.  Give it a lit­tle stir if you like, but wait the full four hours before turn­ing off the slow cooker.
5. It’s impor­tant to let the creamed corn con­tin­ue to cook for the full 4 hours.  That last hour is when the sauce begins to thick­en and become creamy and delicious.

• Prep Time: 5 min
• Cook Time: 4 hours
• Cat­e­go­ry: Side Dish, Vegetable
• Cui­sine: Amer­i­can

Look­ing for more hol­i­day recipe inspi­ra­tion? You’ll love Thanks­giv­ing Casse­role and my Easy Broc­coli Sal­ad!