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Slow Cooker Creamed Corn

Slow Cooker Creamed Corn

Julia
This slow cooker creamed corn is rich, ultra-creamy, and completely hands-off. Made with frozen corn, butter, cream cheese, and cream, it delivers classic comfort-food flavor without stovetop stirring or stress. Perfect for holidays, potlucks, and busy weeknights, this crockpot creamed corn turns out smooth, sweet, and crowd-pleasing every time.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes

Ingredients
  

  • 4 cups frozen corn no need to thaw
  • 4 tablespoons butter cubed
  • 4 ounces cream cheese cut into cubes
  • ¾ cup heavy cream or half-and-half
  • 1 tablespoon sugar optional, to taste
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • ¼ cup milk optional, for thinning
  • 1 teaspoon cornstarch optional, for thickening

Instructions
 

  • Lightly grease the inside of a 4–6 quart slow cooker.
  • Add frozen corn evenly to the bottom of the slow cooker.
  • Scatter butter cubes and cream cheese over the corn.
  • Pour the heavy cream over the mixture.
  • Sprinkle in sugar, salt, and black pepper.
  • Cover and cook on LOW for 4–5 hours, stirring once halfway through if possible.
  • Stir well to fully combine once the corn is tender and creamy.
  • Let rest for 10 minutes with the lid off before serving. Add milk if a looser texture is desired.

Notes

  • Cooking on low heat prevents scorching and separation.
  • If the creamed corn is too thin, stir together cornstarch with 1 tablespoon milk and cook an additional 10–15 minutes.
  • For extra richness, add an additional tablespoon of butter at the end.
  • This dish stays warm and creamy for serving directly from the slow cooker.