The Easiest Crockpot Creamed Corn Recipe (5-Min Prep!)

Let’s be honest: when the holiday season hits, oven space is more valuable than gold. You’re juggling a turkey, a casserole, and maybe some rolls, all while trying to keep your sanity. What if I told you the best side dish you’ll make all year doesn’t even need the oven? This Crockpot Creamed Corn Recipe is the ultimate game-changer.

It’s a true “dump-and-go” dish that delivers a ridiculously rich, velvety, and sweet corn side dish with almost zero effort. Forget that stuff from a can. This homemade slow cooker creamed corn is packed with flavor from real butter and cream cheese, and it will have everyone asking for seconds.

Ingredients for Creamy Crockpot Corn

This recipe’s beauty is in its simplicity. We’re using a handful of pantry staples to create a sauce that is pure luxury. Using room temperature cream cheese is key to getting that smooth, lump-free texture.

this now & bake later ❤️

Recipe Timing

This is the definition of a low-effort, high-reward recipe. The active prep time is virtually zero!

• Prep time: 5 minutes (That’s it! Just time to unwrap and dump.)
• Cook time: 2 hours on HIGH
• Total time: 2 hours 5 minutes (Less time than it takes to watch a holiday movie!)

Step 1: Combine All Ingredients

Place your 4 cups of frozen corn into the basin of your slow cooker (a 4-6 quart model is perfect). Add the room temperature cream cheese (it helps to cube it first!), butter (slice it into a few pats), whole milk, sugar, salt, and pepper right on top.

• Tip: Don’t worry about mixing it! The prompt is right—just “throw it all in.” The heat will do all the work for you. Piling the cream cheese and butter on top helps them melt down into the corn.

Step 2: The First Cook

Secure the lid on your crockpot. Turn the setting to HIGH and cook for 1 hour. During this first hour, the butter will melt, and the cream cheese will become incredibly soft, creating the base for that velvety sauce. Your kitchen will start to smell amazing.

Step 3: The Magic Stir

After one hour, remove the lid and give everything a thorough stir. This is the most “work” you’ll do! Use a whisk or a sturdy spoon to break up the softened cream cheese and mix it completely into the melted butter and milk. You’ll watch it transform from separate ingredients into a beautiful, pale yellow, creamy sauce that coats every single kernel of corn.

Step 4: The Final Cook

Place the lid back on the slow cooker and continue to cook on HIGH for 1 additional hour. This final hour is crucial; it allows all those flavors to meld together and ensures the corn is perfectly tender-crisp and heated through.

Step 5: Serve Hot

Give the creamed corn one last stir. Taste it and adjust if needed—it might need a pinch more salt or a generous dash of freshly ground black pepper. Serve it hot, straight from the crockpot (you can turn the setting to “WARM” if you’re not serving it right away).

Nutritional Information (Approximate)

This is a rich, decadent side dish perfect for a celebration. Here is an estimated nutritional breakdown per serving (assuming this recipe makes 8 servings):

• Calories: 280 kcal
• Protein: 5 g
• Carbohydrates: 22 g (Sugar: 8 g)
• Fat: 20 g (Saturated: 12 g)
• Sodium: 450 mg

Healthier Alternatives

Want the creaminess with a few tweaks? This recipe is wonderfully adaptable.

• For a Lower-Fat Version: You can substitute Neufchâtel cheese (which has 1/3 less fat) for the full-fat cream cheese. You can also use 2% milk instead of whole milk with great results.
• Make it Tangier: Swap the 1/2 cup of milk for 1/2 cup of sour cream or plain Greek yogurt. Tip: If using sour cream or yogurt, stir it in during the last 15 minutes of cooking to prevent it from curdling.
• Make it Vegan: Use a high-quality, meltable vegan cream cheese (like a cashew-based one) and your favorite plant-based butter. Swap the whole milk for an unsweetened, creamy oat milk.

Serving Suggestions

This creamy corn is the star side dish for almost any main course. It’s a non-negotiable at our Thanksgiving and Christmas dinners, served right alongside roasted turkey, glazed ham, and mashed potatoes.

• Perfect Pairings: It’s fantastic with baked ham, roasted chicken, BBQ ribs, or even a weeknight pork chop.
• Garnish: A sprinkle of freshly chopped chives or parsley adds a beautiful pop of color and a light, fresh flavor.
• Spice it Up: For a Southwestern twist, stir in a 4 oz can of diced green chiles or a 1/2 tsp of chipotle powder with the other ingredients.

Common Mistakes to Avoid

This recipe is almost foolproof, but here are a few things to watch for:

• Using Cold Cream Cheese: While you can throw it in cold from the fridge, letting it soften to room temperature first (as listed in the ingredients) helps it melt and incorporate much more smoothly during that “magic stir” step.
• Cooking on Low: You might be tempted to cook this on LOW for 4-6 hours. I find this often overcooks the corn, making it mushy. The 2-hour HIGH method is faster and keeps the corn kernels plump and tender-crisp.
• Forgetting the Mid-Point Stir: If you just dump and serve after 2 hours, the sauce might look broken or oily. That 1-hour-mark stir is crucial for emulsifying the fats and dairy to create that signature velvety sauce.

Storing Tips

• To Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• To Reheat: This reheats beautifully. You can warm it in a saucepan over low heat, stirring occasionally, or in the microwave in 30-second bursts, stirring in between. If it seems too thick, add a splash of milk to loosen it up.
• Freezing: I generally don’t recommend freezing cream-cheese-based sauces, as they can separate and become grainy upon thawing. This dish is best made fresh.

A Side Dish That Steals the Show

This Crockpot Creamed Corn Recipe is proof that the most delicious side dishes don’t have to be the most complicated. With just 5 minutes of prep, your slow cooker does all the work, leaving you with a wonderfully rich, sweet, and savory dish that will disappear from the table. It’s the perfect, stress-free addition to your holiday menu or any family dinner.

We hope you love this easy recipe as much as we do! Try it out and let us know in the comments below how it turned out. Did you add any variations? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe for more easy, delicious recipes!

FAQs: Crockpot Creamed Corn

Q1. Can I use canned corn instead of frozen?

Yes, you can, but frozen is highly recommended for the best texture. If you use canned corn, you’ll need about 3 (15 oz) cans. Make sure to drain them very well before adding them to the crockpot, as the extra liquid can make the dish watery.

Q2. My sauce looks oily or separated. What did I do wrong?

You didn’t do anything wrong! This often happens before the cream cheese and fats have fully emulsified. Just give it a very vigorous stir or use a whisk. It will come together into a smooth, creamy sauce, especially after that 1-hour stir.

Q3. Can I make this ahead of time?

Absolutely. This is a great make-ahead dish. You can make it 1-2 days in advance and store it in an airtight container in the fridge. Reheat it gently on the stovetop or put it back in the slow cooker on LOW for 1-2 hours (or just the WARM setting) until heated through, stirring occasionally.

Q4. Can I double this recipe for a crowd?

Yes, this recipe doubles perfectly! Just make sure you are using a large slow cooker (6 quarts or larger) so there is enough room for stirring. The cooking time should be about the same (2 hours on HIGH), but you might need an extra 30 minutes.

The Easiest Crockpot Creamed Corn Recipe (5-Min Prep!)

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• Author: Evelyn Marcella Rivera
• Total Time: 2 hours 5 minutes
• Yield: 8 Servings 1x

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Description

This Crockpot Creamed Corn Recipe is the ultimate game-changer when oven space is valuable. It’s a true “dump-and-go” dish that delivers a ridiculously rich, velvety, and sweet corn side dish with almost zero effort. Forget that stuff from a can. This homemade slow cooker creamed corn is packed with flavor from real butter and cream cheese, and it will have everyone asking for seconds.

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Ingredients

Units USM Scale 1x2x3x

• 4 cups (about 20-24 oz) Frozen Sweet Corn
• 8 oz (1 block) Full-Fat Cream Cheese, at room temperature
• 1/2 cup (1 stick) Salted Butter
• 1/2 cup Whole Milk
• 1 tablespoon Granulated Sugar
• 1 teaspoon Kosher Salt
• 1 teaspoon Freshly Ground Black Pepper (plus more for serving)

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Instructions

1. Combine All Ingredients: Place the frozen corn into the basin of your slow cooker (a 4-6 quart model is perfect). Add the room temperature cream cheese (cubed is helpful), sliced butter, whole milk, sugar, salt, and pepper right on top. Do not stir.
2. The First Cook: Secure the lid on your crockpot. Turn the setting to HIGH and cook for 1 hour. During this time, the butter will melt, and the cream cheese will become incredibly soft.
3. The Magic Stir: After one hour, remove the lid and give everything a thorough stir. Use a whisk or a sturdy spoon to break up the softened cream cheese and mix it completely into the melted butter and milk until a beautiful, creamy sauce forms.
4. The Final Cook: Place the lid back on the slow cooker and continue to cook on HIGH for 1 additional hour, allowing all the flavors to meld together.
5. Serve Hot: Give the creamed corn one last stir. Taste and adjust salt or pepper if needed. Serve hot, straight from the crockpot. (You can turn the setting to “WARM” to hold it.)

Notes

• Dump and Go: Don’t worry about mixing the ingredients at the start! Just “throw it all in.” Piling the room temperature cream cheese and butter on top helps them melt down evenly into the corn.
• Room Temp Cream Cheese: Using room temperature cream cheese (and cubing it) helps it melt and incorporate smoothly during the “Magic Stir” step, preventing lumps.
• Keep it Warm: This dish holds beautifully on the “WARM” setting of your slow cooker, making it a perfect side for a party or holiday meal.

• Prep Time: 5 minutes
• Cook Time: 2 hours
• Category: Side Dish, Holiday
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving (approx. 1/8th of recipe)
• Calories: 280 kcal
• Sugar: 8 g
• Sodium: 450 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 60 mg