Creamed Corn in the Crockpot

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Close-up of creamy crockpot creamed corn with melted cream cheese and butter, sprinkled with fresh parsley and scooped with a serving spoon.

This Crockpot Creamed Corn is ultra-creamy, buttery, and so easy to make. A simple slow cooker side that’s perfect for holidays, potlucks, or weeknight meals.

Course Side Dish

Cuisine American

Keyword corn, crockpot, slow cooker

Prep Time 5

Cook Time 3

Total Time 3 5

Servings people

Calories 214kcal

Author Jillian Wade

Cost $6.74

Equipment

4-quart slow cooker
Rubber spatula or wooden spoon
measuring cups and spoons

Ingredients

3 (15.25 oz) cans whole kernel corn drained
8 oz package cream cheese cut into 8 pieces
½ cup milk
½ cup unsalted butter cut into 1 tablespoon pieces
1 Tablespoon granulated sugar
Salt to taste
Black pepper to tast

US Customary - Metric

Instructions

Combine the ingredients

Drain the canned corn and add it to a 4-quart slow cooker. Stir in the cream cheese, milk, butter, sugar, salt, and pepper.

Cook low and slow

Cover and cook on LOW for 2–3 hours, stirring every 30 minutes to prevent burning. The butter and cream cheese should be fully melted, and the sauce creamy.

Season and serve

Please feel free to taste and season with additional salt and pepper.
Transfer to a serving dish and garnish with fresh parsley.

Notes

Storage & Reheating

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm gently on the stovetop over medium-low or in the microwave (stirring occasionally). If the sauce has thickened too much, add a splash of milk to restore creaminess.
Freeze: Cool completely, then transfer to an airtight container and freeze for up to 2 months. To thaw, refrigerate overnight, then reheat as above.
Make ahead: You can prep everything and place it in the slow cooker insert (uncovered) in the fridge. When you’re ready to serve, please set it to LOW and follow the cooking time. (Be sure the insert is safe to go from the fridge to the warm heating.)

Nutrition