Our easy Crockpot creamed corn recipe with frozen corn and cream cheese is a creamy, comforting side dish perfect for Thanksgiving, Christmas, or any family dinner.
This homemade creamed corn is a family favorite I learned from my grandmother. I assumed everyone made it, but after marrying into another family I discovered it wasn’t as common as I thought. A few years later I introduced this version to my in-laws and it quickly became a holiday staple.
Before landing on this slow cooker method, I often made honey butter skillet corn, which is delicious. Still, I wanted to recreate the richer, creamier dish with tender corn kernels my grandmother served. After a few test batches I refined the measurements and technique to get that same flavor and texture.
Ingredient Notes
The star ingredient is the corn. I tested fresh, canned, and frozen corn, and found frozen corn gives the best balance of texture and convenience. It avoids a mushy result while still producing tender, flavorful kernels.
Can you use canned corn to make homemade creamed corn?
Yes. Use canned corn if you prefer a smoother, more uniform texture without noticeable kernels. Drain the liquid from the cans before adding the corn to the crockpot.
To make the dish luxuriously creamy you’ll need a block of cream cheese—full-fat is best for richness and the smoothest result. Combine it with butter and heavy cream for a luscious texture. I prefer a quality salted butter for flavor, but unsalted works if you want tighter control over the seasoning.
For seasoning, I use garlic powder, a touch of sugar to enhance the corn’s natural sweetness, and a pinch of salt and pepper to taste. If you prefer the dish savory, omit the sugar or swap with a sugar-free alternative.
Dairy-Free and Other Substitutions
If you need a dairy-free version, look for lactose-free or dairy-free cream cheese alternatives. Other options include blending cottage cheese or firm tofu until smooth, or using plain Greek yogurt for a tangier, thinner result. Keep in mind these swaps may change the final thickness and flavor.
How Long to Cook in the Crockpot
Cook on low for 3–4 hours for the best texture. For holiday dinners I usually start the crockpot around noon so the creamed corn is ready and warm when guests arrive. This method also saves oven space on busy days.
Can you cook this on high?
You can, but slow and steady yields a creamier texture. Cooking on high reduces the time by about an hour, but the edges may brown and the overall texture can be less uniformly creamy. If you must use high, stir 1–2 times during cooking to encourage even melting and prevent scorching.
How to Tell When It’s Done
The best indicator is texture. The cream cheese should be fully melted and incorporated, the mixture should be thick and smooth, and the corn kernels should remain slightly firm. If it’s too thin, continue cooking a bit longer; if it’s too thick, stir in a splash of milk or cream to loosen it up.
Keeping It Warm
Once cooked, switch the slow cooker to the “keep warm” setting so guests can serve themselves. The creamed corn will thicken the longer it sits; thin it with a tablespoon or two of milk each hour and stir to maintain a creamy consistency.
Crockpot Creamed Corn Recipe
Equipment
- 1 slow cooker
Ingredients
- 4 cups frozen corn, kernels
- 1 block cream cheese, 8 oz., cubed
- 1/2 cup heavy cream
- 1/2 cup butter, unsalted preferred
- 2 tbsp sugar, or sugar-free substitute
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- Cube the cream cheese and add it to the slow cooker with the frozen corn, heavy cream, butter, sugar, salt, garlic powder, and pepper. Stir to combine.
- Cover and cook on low for 3–4 hours, stirring once or twice during cooking. Alternatively, cook on high for 2–3 hours, stirring occasionally. The mixture should become thick, smooth, and creamy.
- Stir well before serving. For an extra-smooth texture, mash a few kernels against the side of the slow cooker with the back of a spoon or briefly pulse a small portion with an immersion blender.
Nutrition
Serving: 2 oz — Calories: 246 kcal — Carbohydrates: 23 g — Protein: 3 g — Fat: 18 g
Nutrition information is an approximation and will vary with ingredient brands and portion sizes.
Additional Info
Course: Side Dish
Cuisine: American
Tried this recipe?
If you make this, let others know how it went and feel free to mention who inspired your version.
How to Save Leftovers
Allow the creamed corn to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. The mixture will thicken in the fridge; when reheating (microwave or stovetop), add a few tablespoons of milk and stir to restore a creamy consistency.