This slow cooker creamed corn contains cream cheese, butter, garlic, and fresh corn! The ultimate side dish for the holidays or any special occasion.
Creamed corn is a classic for good reason! This time around we’re cooking it in the slow cooker and it’s so much easier.
Why I Love This Slow Cooker Creamed Corn
- It’s rich, decadent, and creamy! I love serving it alongside juicy roast turkey and creamy mashed potatoes.
- It stays nice and warm for hours in the slow cooker.
- You can cook it on slow for 4 hours or on high for 2 hours. It all depends on your schedule.
- Although I kept it simple, feel free to top it off with crispy bacon or pancetta! You can modify this recipe to your liking.
Ingredient Notes
Corn – I used sweet fresh corn on the cobb, but feel free to use canned corn or frozen corn for this recipe.
Cheddar Cheese – I recommend adding some at the end to thicken it up a bit. It tastes so good especially if you’re using sweet corn. The sweet and salty combination is fantastic!
How To Make
- Remove the husks from the corn and cut the kernels from the cob. Add the kernels to the slow cooker. Stir in the heavy cream and whole milk.
- Top off the corn with the cream cheese and butter, don’t stir. Cover and cook on high for two hours.
- After two hours, uncover, stir, season with salt and pepper, cover, and cook for an additional 10 minutes.
- Add 3/4 cups of cheddar cheese to thicken it and garnish with fresh chives if desired, and enjoy!
Top Tips
- I used sweet corn but if your corn isn’t sweet, add 1 tbsp of granulated sugar to sweeten it up a bit!
- Want to add some spicy? Add fresh diced jalapenos or cayenne pepper.
- Add your favorite cheese! Cheddar cheese, gouda cheese, or mascarpone cheese works.
- Want to thicken it? Add 3/4 cups of cheddar cheese at the end and stir it in. That will make it super creamy and add so much flavor!
- The cheddar cheese will thicken it a lot! If you like a very loose consistency, omit the cheddar cheese.
Can I Make It On The Stovetop Instead?
Yes, you don’t need a crockpot for this recipe. Add all of the ingredients to a large pot. Cook over medium-low heat stirring frequently for 20 minutes or until the corn is tender and the butter and cheese melts completely.
More Slow Cooker Recipes
- Slow Cooker Whole Chicken – Tender meat with lots of flavor!
- Crockpot Cheesy Beef Goulash – Creamy, comforting, and super easy to make.
- Slow Cooker Orange Chicken – So much better than takeout!
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Slow Cooker Creamed Corn
Equipment
- Slow Cooker
Ingredients
- 5 ears sweet corn
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 8 ounces cream cheese
- 8 tbsp unsalted butter
- 3/4 cups cheddar cheese optional
- salt and pepper to taste
- fresh chives
Instructions
- Remove the husks from the corn and cut the kernels from the cob. Add the kernels to the slow cooker. Stir in the heavy cream and whole milk.
- Top off the corn with the cream cheese and butter, don't stir. Cover and cook on high for two hours.
- After two hours, uncover, stir, season with salt and pepper, cover, and cook for an additional 10 minutes. Garnish with fresh chives if desired, and enjoy!
Notes
- I used sweet corn but if your corn isn’t sweet, add 1 tbsp of granulated sugar to sweeten it up a bit!
- You can cook it on slow for 4 hours or on high for 2 hours. It all depends on your schedule.
- Want to thicken it? Add 3/4 cups of cheddar cheese at the end and stir it in. That will make it super creamy and add so much flavor!
- The cheddar cheese will thicken it a lot! If you like a very loose consistency, omit the cheddar cheese.
Where’s the garlic? Lol
I tried it with fresh garlic and it burned. There were black bitter pieces of garlic everywhere so I don’t recommend fresh garlic. Haven’t tried it with garlic powder though 🙂