There’s something irresistibly cozy about corn cooked low and slow until it’s silky, sweet, and utterly comforting. This Slow Cooker Creamed Corn Recipe is one of those easy dishes that feels like a warm hug on your dinner table—perfectly creamy with the right touch of buttery goodness and just enough tang from cream cheese. Trust me, once you try it, it’ll quickly become a staple side.
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Why You'll Love This Recipe
I can't get over how effortless it is to make this creamed corn in the slow cooker. It frees up stove space, waits patiently while you handle other things, and comes out ridiculously creamy every single time. Plus, adding bacon and chives at the end just sends the flavor into overdrive!
- No stirring required (until the end!): Toss the ingredients in your slow cooker, walk away, and forget about it. That’s convenience at its best.
- Rich and creamy without heaviness: The cream cheese and butter blend perfectly to create a luscious texture that’s not overly heavy.
- Perfect balance of flavors: Sweet corn with a subtle hint of pepper, plus savory bacon bits and fresh chives make this a side everyone will fight over.
- Make it any time of year: Using frozen corn means you can enjoy this recipe even when fresh corn isn’t in season.
Ingredients & Why They Work
This Slow Cooker Creamed Corn Recipe is all about simple ingredients that come together beautifully. Each component plays a role, whether it’s building the creamy base, enhancing flavor, or adding texture. Here are the essentials and why I love them:
- Frozen corn: Convenient, sweet, and reliable—no need to thaw; it cooks perfectly when combined with the other ingredients.
- Sugar: Just a touch to balance the natural sweetness and bring out flavor depth.
- Salt: Essential for seasoning and enhancing every bite.
- Milk: Helps create that creamy sauce; I prefer whole milk for richness, but 2% works fine too.
- Butter: Cubed and layered on top, it melts slowly, imparting a luscious buttery flavor.
- Cream cheese: The magic ingredient that makes this creamed corn extra velvety and dreamy.
- Pepper: Just a pinch adds a subtle kick to balance the sweetness.
- Bacon: Cooked and crumbled for a smoky crunch that elevates the whole dish.
- Chives: Fresh and bright, they provide a mild oniony flavor and a pop of color at the end.
Make It Your Way
One of the best things about this creamed corn is how flexible it is. I often tweak the toppings or mix-ins depending on what I have on hand. Feel free to put your own spin on it!
- Variation: When I’m in the mood for a little heat, I sprinkle in some smoked paprika or a pinch of cayenne before cooking. It adds a subtle smoky warmth without overpowering the sweetness.
- Dairy-free option: Use coconut milk and vegan butter, then skip the cream cheese or try a dairy-free cream cheese alternative for a similar creamy texture.
- Loaded creamed corn: Try stirring in some shredded cheddar cheese near the end—it gives a sharp, melty finish that’s irresistible.
Step-by-Step: How I Make Slow Cooker Creamed Corn Recipe
Step 1: Get everything into the slow cooker
Start by placing your frozen corn directly into the slow cooker—no need to thaw! Add the sugar and salt, then stir everything gently to mix those dry ingredients evenly with the corn.
Step 2: Pour in the milk and add the butter and cream cheese
Pour the milk over the corn mixture. Then arrange the butter cubes and cream cheese cubes on top—these will slowly melt and infuse the corn with richness as it cooks. This layering method helps build that silky texture we’re after.
Step 3: Cook low and slow
Cover and set your slow cooker on HIGH for about 2-3 hours, or LOW for 4-5 hours if you’re not in a rush. This is the perfect hands-off phase where the magic happens—the cheeses melt, the corn softens, and flavors get cozy together.
Step 4: Stir until creamy
Once cooked, remove the lid. You might notice the cream cheese looks a little curdled—that’s totally normal. Stir vigorously until the sauce smooths out and everything comes together beautifully. This step is key to getting that classic creamed texture.
Step 5: Season and serve
Stir in the black pepper. Then top your Slow Cooker Creamed Corn with crispy crumbled bacon and thinly sliced fresh chives for that hit of smokiness and freshness. Now you’re ready to enjoy!
Top Tip
From my experience making this Slow Cooker Creamed Corn Recipe countless times, a few little tricks really make it stand out. It’s not just about throwing ingredients together—it’s these small details that take it from good to unforgettable.
- Butter and cream cheese on top: Place these in cubes on top rather than mixing at the start. They melt slowly, creating layers of luscious creaminess rather than separating.
- Don’t rush the stirring: When you first remove the lid, the sauce might look odd—stir patiently until it smooths out; this won’t happen if you give up too soon.
- Quality bacon matters: Crisp up your bacon well beforehand—it adds contrast that lifts the entire dish.
- Season last: Salt and pepper go a long way here, but add them as you finish rather than up front to keep flavors balanced.
How to Serve Slow Cooker Creamed Corn Recipe
Garnishes
I love topping this creamed corn with crispy bacon bits and fresh chives. The bacon adds that irresistible crunch and smoky flavor while the chives bring a fresh, mild oniony note and a burst of green color—such a great contrast to all that creamy yellow.
Side Dishes
This is my go-to side dish for BBQs or holiday dinners. It pairs beautifully with roasted chicken, glazed ham, or grilled steaks. Sometimes, I serve it alongside mashed potatoes and green beans for an all-American, comforting meal.
Creative Ways to Present
For special occasions, I like to serve the creamed corn in small ramekins topped with a sprinkle of paprika and a sprig of fresh thyme. It makes the presentation feel more elegant and festive—and everyone always asks for seconds!
Make Ahead and Storage
Storing Leftovers
Leftover creamed corn stores well in an airtight container in the fridge for up to 3 days. I usually pour it into a glass container so it cools evenly and tastes fresh the next day.
Freezing
I’ve frozen this creamed corn with success—just be aware the texture can soften slightly upon thawing. Freeze in a freezer-safe container and defrost overnight in the fridge before reheating.
Reheating
Reheat slowly on the stovetop over low heat, stirring often to prevent sticking and bring back that smooth creaminess. You can add a splash of milk to loosen the sauce if it thickened too much in the fridge.
Frequently Asked Questions:
Absolutely! Fresh corn will work wonderfully in this recipe. Just cut the kernels off the cob and follow the recipe the same way. Fresh corn will impart a slightly sweeter, more vibrant flavor, though you may want to reduce the sugar slightly if your corn is very sweet.
If you’re not a fan of cream cheese, you can substitute it with sour cream or mascarpone for a different kind of creaminess. Keep in mind the flavor and texture will change slightly but it will still be delicious.
Yes! Swap the milk for a plant-based milk like oat or almond, use vegan butter instead of regular butter, and replace cream cheese with a dairy-free cream cheese alternative. Just be sure to check the ingredients on substitutes for best results.
I wouldn't recommend cooking this creamed corn overnight. While the slow cooker can be left unattended, too long on LOW can overcook the corn and break down the texture, making it mushy instead of creamy. Stick to the 4-5 hour cook time for best results.
Final Thoughts
This Slow Cooker Creamed Corn Recipe holds a special place in my kitchen rotation—it’s simple, satisfying, and makes every meal feel a little more indulgent without any stress. I hope you’ll enjoy it just as much as I do, and maybe it even becomes your new favorite side dish to bring along to dinner parties or family get-togethers. Give it a go, and let me know how you customize it!
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Slow Cooker Creamed Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Creamed Corn recipe is a rich and comforting side dish featuring tender corn cooked low and slow with creamy cheese, butter, and milk. Topped with crispy bacon and fresh chives, it offers a luscious, velvety texture and a delightful balance of sweet and savory flavors perfect for any meal gathering.
Ingredients
Main Ingredients
- 2 lbs frozen corn
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup milk
- 4 tablespoons butter, cut into cubes
- 8 ounces cream cheese, cut into cubes
- ¼ teaspoon pepper
Toppings
- 6 slices bacon, cooked and crumbled
- ¼ cup thinly sliced chives
Instructions
- Combine Ingredients: Place the frozen corn, sugar, and salt into the slow cooker and stir to combine evenly.
- Add Dairy: Pour the milk over the corn mixture, then arrange the butter and cream cheese cubes on top.
- Slow Cook: Cover the slow cooker and cook on HIGH for 3 hours (or LOW for 5 hours) until the mixture is heated through and creamy.
- Stir Mixture: Remove the lid and stir the corn mixture vigorously until the cream cheese blends smoothly into a creamy sauce without curdling.
- Season: Stir in the pepper to enhance the flavor.
- Add Toppings and Serve: Sprinkle the cooked and crumbled bacon and sliced chives over the creamed corn before serving for added texture and flavor.
Notes
- You can use frozen corn without thawing; simply add it directly to the slow cooker.
- If cream cheese appears curdled when stirring, keep stirring until it blends into a smooth sauce.
- If using canned corn instead of frozen, be sure to drain it well before adding it to the slow cooker.
- Cook bacon ahead of time to add a savory crunch as a topping.
- To make it vegetarian, omit the bacon topping or substitute with crispy fried shallots or smoked paprika.
Nutrition
- Serving Size: ⅛ recipe
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
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