Go Back

Crockpot Creamed Corn

Crockpot creamed corn cooks in a slow cooker until the corn is tender and coated in a smooth, creamy sauce. Butter and cream cheese melt into the corn for an easy, rich side dish.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 bags (16 oz) corn frozen
  • 0.5 cup whole milk
  • 2 tbsp granulated sugar
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 tbsp unsalted butter cut into pieces
  • 1 block (8 oz) cream cheese cut into cubes

Equipment

  • 1 4-quart slow cooker

Method
 

  1. Add the frozen corn, milk, sugar, salt, and pepper to a 4-quart slow cooker and stir to combine.
  2. Scatter the butter and cream cheese over the top.
  3. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, stirring once halfway through, until the corn is tender and the cream cheese has melted.
  4. Stir until the sauce is smooth and creamy.
  5. Serve.

Notes

For the smoothest sauce, stir well after cooking so the melted cream cheese and butter are evenly combined. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may change—thaw and stir well before serving. For a dairy-free variation, use dairy-free milk, butter, and cream cheese.