Sweet and buttery, Crock Pot creamed corn is the perfect accompaniment to any main dish.
This tasty corn is cooked in a velvety, cream cheese base until hot and delish!
It is the perfect side for the holidays or any time of year!
Super Easy Side Dish
- Super easy prep! Creamed corn in a Crock Pot is a classic ‘set it and forget it’ recipe which makes it one of the best recipes to serve during the busy holiday season!
- Just a few budget-friendly ingredients mean this dish gets on the table fast or simply make it and take it to any gathering!
- Crowd pleaser! Cooking for a larger group? Then double the recipe and make enough for everyone or extra for freezing to enjoy later!
Ingredients and Variations
Corn – Fresh, frozen, or canned corn works! Be sure to thaw frozen corn by first placing it in a colander, then run hot water over it. If using canned corn, be sure to rinse it thoroughly before using.
Dairy – Milk and cream cheese make up the base of this dish, but you can switch out cream cheese for sour cream, and heavy whipping cream for the milk if desired.
Variations – Sweet creamed corn is perfect on its own but some savory and spicy elements like bacon bits, jalapenos, or green chiles add a new dimension to this dish! Even a handful of shredded cheddar cheese added in Step 3 will add new flavor!
How to Make Crock Pot Creamed Corn
Crockpot creamed corn is super easy! Just blend, mix, and cook!
- Blend 1 cup of corn with milk and cream cheese until smooth.
- Place all ingredients (except butter) in the Crock Pot, cover, and cook until creamy and heated through.
- Stir in butter before serving.
Tips for Leftovers
Keep Crock Pot creamed corn in a covered container in the refrigerator for up to 3 days. Reheat on the stovetop or the microwave. Freeze leftovers in zippered bags for up to 4 weeks. Reheat from frozen in a pan on the stove on low heat.
Have you tried this Crock Pot Creamed Corn recipe? Leave a comment and rating below!
Crock Pot Creamed Corn
- Combine 1 cup of corn with milk and cream cheese in a blender. Blend until smooth.
- In a 4-quart slow cooker, stir together the blended corn mixture and all remaining ingredients except for the butter.
- Cook on high for 2-3 hours (or on low 4-5 hours) or until creamy and heated through.
- Stir in butter and cook an additional 5-10 minutes.
- Use leftovers in other recipes like corn chowder!
- Refrigerate Crock Pot creamed corn in a covered container for up to 3 days.
- Reheat leftovers on the stovetop or the microwave.
- Cooked and cooled Crock Pot creamed corn can be frozen in zippered bags for up to 4 weeks.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe adapted from Spend With Pennies Crock Pot Creamed Corn.