Slow Cooker Creamed Corn

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I absolutely love this Slow Cooker Creamed Corn. I am talking the ultimate comfort food for me, combining sweet, tender corn with rich cream and a hint of buttery goodness, slowly simmered in my well loved and trusty slow cooker.

It’s such a simple, crowd-pleasing side dish that goes well with just about any meal, making it one of my main go-to treats for family gatherings, weeknight dinners, fall and Winter eats and a big part of my Thanksgiving menu alongside this easy sheet pan turkey dinner.

I love that I make this with minimal prep, aka no having to watch it or using up oven space or cooker space. I simply combine everything in the crockpot and let it cook away. Minimum effort for maximum flavor. Just like with these slow cooker sweet potatoes and this slow cooker green beans.

Ingredient Notes and Swaps

I have easily swapped out the frozen corn for drained canned corn or fresh corn kernels if in season to make this crockpot creamed corn. I tend to use cajun seasoning for this but feel free to use creole seasoning, hot sauce, minced fresh jalapeños, smoked paprika, just black pepper etc.

I love substituting in garlic or herbed cream cheese. If you would like it cheesier then go ahead an add in ½ – 1 cups freshly grated cheddar cheese or Parmesan cheese during the last 30 minutes of cooking.

Whilst I used white sugar, you can certainly use some brown sugar or some honey instead. To make this as creamy as possible I use full fat cream cheese, full fat milk and heavy cream. You can certainly make this with lighter versions. Oh and feel free to swap out a little bit of the cream for some vegetable broth or even some coconut cream if you prefer.

Bintu’s Tips and Tricks

For a thicker sauce, I remove about 1.5 cups of the cooked cream corn, blend it using and immersion blender and mix it back in. So much yum. A friend adds in cornstarch, but I prefer blending.

I love serving this up with freshly chopped herbs like parsley or garlic chives or even thinly sliced scallions (spring onions). Crispy bacon bits and crispy fried onions are awesome. But my fav topping is a heaped spoon of some Laoganma Crispy Chilli.

When cooked, reduce the heat to keep warm or low on the slow cooker. You can also double or triple the recipe for a crowd as long as your slow cooker is big enough. Ps, here is one of the slow cookers I use.

This is a great make ahead dish and is also perfect for meal prep. You can prepare it a day in advance and store it in the fridge. I love adding leftovers to cornbread batter, casseroles, or used as a topping for baked potatoes, ground chicken chili as well as simple soups.

Just reheat it in the slow cooker (for about 1-2 hours) or on the stovetop (with some extra milk) or in 30 seconds bursts in the micorwave when you’re ready to serve. Refrigerate cooled cream corn in an air tight container for up to 4 days. Freeze cooled leftovers in an air tight freezer-safe container for up to 3 months.

More Recipes You Might Like

If you like your slow cooker eats then check out this slow cooker cabbage as well as this creamy slow cooker mashed potatoes and this easy over the top delicious slow cooker cheesy potatoes.

Feel free to serve this alongside slow cooker Thanksgiving and slow cooker Christmas recipes, this easy as pie slow cooker whole chicken as well as alongside crispy air fryer turkey legs and all these Thanksgiving main dishes.

And if you love corn as much as i then check out this grilled corn on the cob , as well as simple boiled corn on the cob and scalloped corn and on of my favs corn pudding casserole. I got you.

Don’t forget to tag #recipesfromapantry on Instagram or Twitter if you try Slow Cooker Creamed Corn! It is really, really awesome for me when you make one of my recipes and I’d love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

Slow Cooker Creamed Corn

A simple to make creamy side dish that goes with everything.

Prep Time5 minutes mins

Cook Time4 minutes mins

Course: side

Cuisine: American, southern

Diet: Vegetarian

Servings: 6

Calories: 504kcal

• Combine everything your slow cooker.

• Cover and cook on low for 4-6 hours or high 2-3 hours, stirring once or twice during cooking to make sure the cream cheese has completely melted into the corn sauce.

• Serve immediately or on keep warm for a few hours.

 

For a thicker sauce, I remove about 1.5 cups of the cooked cream corn, blend it using and immersion blender and mix it back in. So much yum. A friend adds in cornstarch, but I prefer blending.

I love serving this up with freshly chopped herbs like parsley or garlic chives or even thinly sliced scallions (spring onions). Crispy bacon bits and crispy fried onions are awesome. But my fav topping is a heaped spoon of some Laoganma Crispy Chilli.

When cooked, reduce the heat to keep warm or low on the slow cooker. You can also double or triple the recipe for a crowd as long as your slow cooker is big enough. Ps, here is one of the slow cookers I use.

This is a great make ahead dish and is also perfect for meal prep. You can prepare it a day in advance and store it in the fridge. Just reheat it in the slow cooker (for about 1-2 hours) or on the stovetop (with some extra milk) or in 30 seconds bursts in the micorwave when you’re ready to serve. Refrigerate cooled cream corn in an air tight container for up to 4 days. Freeze cooled leftovers in an air tight freezer-safe container for up to 3 months.
 

Calories: 504kcal | Carbohydrates: 41g | Protein: 9g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 261mg | Potassium: 556mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1475IU | Vitamin C: 11mg | Calcium: 86mg | Iron: 1mg