Slow Cooker Creamed Corn

If you’re craving the coziest side dish of the season, this creamed corn has you covered. It’s rich, velvety, and perfectly sweet aka pure comfort in a bowl. Trust me, it vanishes quickly. Go ahead and make a double batch. You’ll be glad you did!

I adore this pure comfort food bliss slow Cooker Creamed Corn. It’s the kind of dish that makes you feel all warm and cozy inside with sweet, tender corn simmered low and slow in a rich, creamy, buttery sauce.

This is one of those simple, crowd-pleasing sides that fits in anywhere, weeknight dinners, family get-togethers, fall potlucks, winter roasts… and yes, it’s an absolute must on my Thanksgiving recipes table.

What I love most? There’s basically no prep. Just toss everything into the slow cooker, give it a stir, and let it do its thing. No oven space needed, no hovering over the stove—just hands-off cooking with seriously delicious results. I love it as much as this slow cooker ranch chicken casserole.

Ingredient Notes and Swaps

One of the things I love most about this crockpot creamed corn is how flexible it is. I usually go with frozen corn because it’s easy and always on hand, but I’ve also swapped it out for canned (just drain it first!) or even fresh corn when it’s in season—so good!

I like adding a little kick with Cajun seasoning, but honestly, you can have fun with it. Try Italian seasoning, sriracha sauce, diced some finely chopped jalapeños or anhco chili, cayenne peppers, smoked paprika. Make it your own.

And don’t even get me started on the cream cheese options. I love using herbed cream cheese, veggie loaded cheese or chili cream cheese for an extra boost of flavor. If you’re feeling extra indulgent, stir in ½ to 1 cup of freshly grated cheddar or Parmesan during the last 30 minutes—melty, cheesy goodness you’ll want to dive right into.

For the creamiest results, I stick with full-fat cream cheese, milk, and heavy cream (because why not?). That said, you can absolutely use lighter options if that’s more your style.

Bintu’s Tips & Tricks

If you like your creamed corn extra thick and luscious (who doesn’t?), I like to scoop out about 1½ cups once it’s cooked, blend it with an immersion blender, then stir it back in. It makes the sauce so silky, rich and very good.

When it’s time to serve, I love sprinkling over some fresh herbs—parsley, garlic chives, or thinly sliced scallions all work beautifully. Crispy bacon bits or diced red bell pepper or sliced radishes are always a hit too.

This dish is a total meal prep hero. You can make it a day ahead and pop it in the fridge. Leftovers are gold. Double or triple the recipe is your crocpot is big enough and stir into soups, casseroles, topping for smoked meats, tacos, or omelettes.

If you’re making this ahead for a gathering, prep everything the night before and store the ingredients in your slow cooker insert (covered in the fridge). The next day, just pop it in, turn it on, and let it do its thing, no morning prep needed.

To reheat, just store in some milk and pop it back in the slow cooker for 1 to 2 hours, warm in a saucepan, or zap it in the microwave in 30-second bursts. Store any cooled leftovers in an airtight container in the fridge for up to 4 days or freeze them for up to 3 months.

More Recipes You Might Like

• Garlic Mashed Potatoes.
• Smothered Green Beans.
• Smothered Cabbage.
• Dump and Start Instant Pot Red Potatoes.

Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu

Get The Crockpot Creamed Corn Recipe