Slow cooker creamed corn is an easy side dish recipe that’s perfect for holiday dinners or anytime you want a simple side to go with steak, chicken, or pork dishes. You only need a handful of simple ingredients and five minutes to make it. Then just leave it to simmer in the slow cooker until it’s time for dinner.
Thanksgiving is just a few short days away. Can you believe it? I don’t know where November went. As I plan my Thanksgiving menu this year, I’m trying to learn to let go and not try to do everything myself.
For example, I’m planning on ordering pies rather than staying up all night baking them. This slow cooker creamed corn is another dish I plan to make. It’s a great recipe to try because:
- It’s easy to prep in about five minutes
- It’s a hands-off recipe. While it simmers in the slow cooker you are freed up to prepare other dishes.
- It doesn’t take up space on the stove – that’s always nice when you are making multiple dishes for a holiday meal.
- Once cooked, you can keep it warm in the slow cooker until you serve it. It stays nice and creamy!
- Canned unsalted whole kernel corn, drained
- Low-fat milk
- Heavy cream
- Salt and pepper
- Cubed cream cheese
- Sliced butter
Can you use frozen corn?
For this recipe, you can substitute frozen corn kernels for the canned corn.
Can you use milk instead of heavy cream?
I prefer to use heavy cream for this recipe because it’s rich and combines well with the cream cheese. If you don’t want to use it you can substitute 2% or whole milk.
- Place the corn in the slow cooker. Add the milk, cream, sugar, pepper, and salt and stir to combine.
- Place the cubed cream cheese and sliced butter on top of the corn mixture. Cover and cook on high for 1 ½ hours.
- Stir the corn once it’s done so the cream cheese and butter fully melt and blend into the sauce. Replace the lid and cook the creamed corn for 30 minutes longer and then stir it again. Cook it for 15 to 30 minutes longer and then keep it on the warm setting until you’re ready to serve it.
- I like to garnish it with chopped parsley before serving but this is optional.
I love this creamed corn. Honestly, I think I could eat this entire batch by myself. It’s been a long time since I’ve had some this good – years ago I had a delicious version at Lawry’s and I would have been happy with a whole plate of it instead of my prime rib.
This slow cooker creamed corn isn’t exactly the same but it’s really delicious. I’ll definitely be making it again for Thanksgiving.
More Holiday Recipes
Slow Cooker Creamed Corn
- 3 (15-oz) cans unsalted whole kernel corn drained (see note)
- 1/2 cup low fat milk
- 1/2 cup heavy cream (see note)
- 1 tbsp sugar
- 1/4 tsp ground pepper
- 1/2 tsp table salt
- 8 oz cream cheese cubed, (see note)
- 1/2 cup butter sliced
- Add corn to your slow cooker. Stir in the milk, heavy cream, sugar, pepper and salt. Place cream cheese cubes and slices of butter on surface. Seal lid shut and cook on high for 1 1/2 hours.
- After 1 1/2 hours, stir corn around a few times, so that butter and cream cheese completely melt into the sauce. Cook for an additional 30 minutes. Sauce should now be thickened but may look slightly curdled. Stir again a few times and cook another 15-30 minutes. Garnish with fresh chopped parsley if desired.
- You can also use frozen corn.
- You don't have to use heavy cream but it does make it richer. You can just do one full cup of milk instead.
- Don't leave out the cream cheese as it is the key to thickening the sauce.
- Recipe slightly adapted from Damn Delicious
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.