Slow cooker creamed corn with cream cheese, butter, and milk is not only delicious but super easy to make.
Our freezer is currently always packed full, so I love having canned corn and vegetable recipes that are tasty and easy to make.
This slow cooker creamed corn recipe couldn't be easier to make. You add the ingredients into your crock pot, stick the lid on and let it cook until done.
Creamed corn is a great dish to serve at BBQ's, holiday dinners or any family gathering.
Creamed Corn with Cream Cheese Recipe
If you've ever eaten canned cream corn, you know it isn't very good tasting. This recipe doesn't use canned creamed corn though, instead you use canned corn. We used sweet corn and you make the creamed corn from this.
This results in fresh, creamy corn that is the perfect side dish and that you'll want seconds of.
If you've never had creamed corn before, it's corn kernels in a creamy sauce that is made from milk, butter, and cream cheese. You season it with a bit of sugar, salt, and pepper for a delicious sweet corn dish.
Tips for Making this Recipe
- Let it sit for a few minutes before serving. The creamed corn will thicken a bit.
- We love ours with more pepper sprinkled on top! Add salt and pepper to taste.
- If you prefer, you can use frozen corn in place of canned.
- Like it spicy? If so, you can chop up some jalapenos (or use jalapeno cream cheese) and add 1-2 tablespoons.
You can put any leftovers into a bowl and cover with saran wrap. Store it in the fridge for up to 3-4 days.
When you're ready to reheat, stick it in a saucepan and heat over medium-low heat, stirring occasionally. Make sure to stir enough that it doesn't burn on the bottom.
If you need to thin out the consistency when heating up, add just a bit of milk to it and stir it in.
What to Serve with
This crock pot creamed corn works well with so many dishes. Here are some of our favorites:
- BBQ ribs
- Pork Chops
- Fried Chicken
Corn: this recipe calls for canned corn. We like to use sweet canned corn. If you don't have canned corn, you can use frozen corn in it's place.
whole milk: we like to use whole milk in our creamed corn.
seasonings: pretty simple with a little sugar, salt, and pepper.
butter: butter and corn are a match made in heaven. The butter adds a bit of flavor and helps with the creaminess.
cream cheese: make sure you are using full-fat cream cheese for the best flavor and creaminess.
Optional garnishes: additional pepper, finely chopped parsley or chives
How to Make Slow-Cooker Creamed Corn
Step 1: Open your cans of corn, make sure to drain them well and pour them into the slow cooker.
Step 2: Pour in your milk and add the seasonings - sugar, salt, and pepper. Stir to combine everything.
Step 3: Cut the butter into thin slices and cube the cream cheese. Layer the sliced butter and cream cheese cubes over the corn mixture in the slow cooker.
Step 4: Don't stir the mixture, cover the slow cooker and cook on high for 2-3 hours.
Step 5: Take the lid off the slow cooker and stir everything together. When you remove the lid, the butter should be melted and the cream cheese incredibly soft and easy to stir into the mix.
Serve. Top it with additional salt, pepper, or finely chopped parsley or chives.
More Side Dish Recipes
Slow Cooker Creamed Corn
- 3 15 oz cans of corn drained
- 1 cup milk preferably whole
- ½ Tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 Tablespoons butter 1 stick
- 8 oz cream cheese
- Optional garnishes: additional pepper finely chopped parsley or chives
- Add drained corn into a large slow cooker.
- Pour in milk.
- Add sugar, salt and pepper. Stir to combine.
- Cut butter into thin slices. Cube the cream cheese. Layer the butter and cream cheese over the top of the corn.
- Without stirring, cover the slow cooker and cook for 2-3 hours on high.
- Once cooking has completed, stir and serve warm topped with additional pepper, and finely chopped parsley or chives if desired.
- Frozen corn may be used in place of canned corn.
- For a little spice to balance out the sweet, add 1-2 tablespoons of finely chopped jalapenos (seeds removed), or replace the plain cream cheese with jalapeno cream cheese.