Use the magic of your Crock Pot to craft an irresistibly creamed corn masterpiece. Just dump the ingredients in and let the slow cooker turn them into a velvety, cheese-infused delight that’s bound to be a family favorite.
If you’re anything like me, the mere mention of creamed corn conjures up images of Thanksgiving dinners and family gatherings. But why wait for a special occasion? This comfort food classic deserves a spot in your regular recipe rotation!
And when you make creamed corn in Crock Pot, it becomes a low-effort side dish. This humble kitchen gadget is your best friend in whipping up this favorite. My family loves when I serve it for a weeknight meal! Or bring it to a potluck, or Thanksgiving dinner!
This post covers everything from the ingredients you’ll need (spoiler alert: they’re pretty simple) to a step-by-step guide on making slow cooker creamed corn. Stick around because I’ll reveal how your slow cooker can deliver the creamy, cheesy corn dish dreams are made of.
For exact amounts needed see the recipe card below
- Sweet corn: We’re using 2 pounds of frozen corn here. Frozen corn works perfectly in this recipe and saves you from the hassle of shucking and removing kernels from the cob. Plus, it’s always in season in the freezer aisle!
- Sugar and salt: A little bit of sugar and salt go a long way in enhancing the sweetness of the corn. But we’re talking teaspoons here, not tablespoons. You don’t want to end up with a dessert.
- Milk: This gives our dish that creamy goodness we’re aiming for. I like to use whole milk here; the creamier, the better.
- Unsalted butter
- Cream cheese: This is what makes this creamed corn rich and indulgent.
- Black pepper
- Bacon and scallions: If you want to add toppings for loaded creamed corn!
🥣How to Make Creamed Corn in Crock Pot
- Add the corn, sugar, and salt to the slow cooker. Give it a good stir to make sure everything’s evenly distributed.
- Next, pour in the milk. Then, place the cubes of butter and cream cheese all over the top of the corn. There’s no need to stir them in. They’ll melt and mix in as they cook.
- Cover your slow cooker and set it to low for 3 hours.
- Once the cooking time is up, stir it. The corn will become a creamy mixture with the butter and cream cheese. Now, stir in the pepper for a little kick.
- Finish off by topping the corn with scallions for extra flavor and bacon, because bacon goes with everything!
🍴Serving Up Some Slow Cooker Creamed Corn Goodness
One of my favorite ways to serve this creamy, sweet delight is alongside some zesty BBQ ribs. The mild and cheesy corn perfectly balances the tangy barbecue sauce. It’s a match made in foodie heaven.
It is also a fabulous holiday side dish for Thanksgiving, Christmas, or Easter. Save the oven space for other favorites and make this classic side dish in your Crock Pot.
💭How to Store
Transfer the creamed corn into an airtight container. Once it’s safely tucked away, it will keep in the refrigerator for 3-4 days.
If you’re planning for a longer haul, this recipe freezes beautifully. Pour the cooled creamed corn into a freezer-safe container or bag, leaving about an inch of space at the top to allow for expansion. It will stay good in your freezer for up to 3 months!
To reheat, let it thaw overnight in the refrigerator and then warm it on the stove over medium heat. Stir occasionally to prevent it from scorching. If you’re in a rush, microwaving works, too. Just make sure to stir every minute or so for even heating.
Be sure to check out the step by step instructions
- Are you in a rush? Crank the heat up to high; this dish will cook in about an hour.
- Chives make a great substitute if you don’t have scallions on hand. They’ll give that same fresh, green touch to the yellow corn.
- If the thought of cooking bacon is too much, you can leave it out. Or use bacon bits or microwaveable bacon, no one will care if you take some shortcuts.
- You can sprinkle the creamed corn with cheddar cheese or Parmesan cheese for extra cheesiness. Or add some diced jalapenos or green chiles to add some spiciness.
📝FAQ: Your Creamed Corn Queries Answered
While I recommend using fresh corn for the best flavor, canned corn can work in a pinch. Just be sure to drain it well before adding it to the slow cooker.
I prefer full-fat for the most decadent flavor. I’ve tried it with low-fat cream cheese, and it just doesn’t make the corn as rich and creamy.
Absolutely! In fact, this dish tastes just as good the next day. Just reheat it in the microwave or on the stovetop and don’t add the bacon until right before serving
Sure thing! Just be sure to let it cool completely before freezing. And remember, as with any frozen dish, the texture might be slightly different once thawed.
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Crock Pot Creamed Corn Recipe
- 2 pounds frozen sweet corn
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 cup milk
- 4 tablespoons butter cut into cubes
- 8 ounces cream cheese cut into cubes
- 1/4 teaspoon pepper
- 6 slices of bacon cooked and crumbled
- 1/4 cup sliced green onions
- Place the frozen corn kernels, sugar, and salt in the slow cooker. Stir well to combine everything.2 pounds frozen sweet corn, 2 teaspoons granulated sugar, 1 teaspoon salt
- Pour the milk into the slow cooker. Place butter and cream cheese cubes all over the top of the corn.1 cup milk, 4 tablespoons butter, 8 ounces cream cheese
- Cover and cook for 3 hours on low or high for 1 hour.
- Remove the lid and stir the corn until it becomes a creamy mixture. Stir in the pepper.1/4 teaspoon pepper
- Top the corn with the scallions and bacon, and serve.6 slices of bacon, 1/4 cup sliced green onions
- Don’t have scallions? Use chives.
- Don’t want to cook bacon? Use bacon bits or microwaveable bacon.
- Sprinkle the creamed corn with cheddar cheese or Parmesan cheese for extra cheesiness. Or add some diced jalapenos or green chiles to add some spiciness.
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Nutrition facts are estimates.