This crockpot creamed corn is easy to make in the slow cooker with canned sweet corn in a rich and creamy sauce. It’s the best creamed corn side dish for the holidays!
For a classic meal, serve this crockpot recipe with honey baked ham and green beans!
Table of Contents
Slow Cooker Creamed Corn
This crockpot creamed corn is a family favorite on our Thanksgiving menu and tastes amazing served alongside baked ham or a roasted turkey. It’s easy to make in the slow cooker with just 5 minutes of prep. Plus, it frees up oven space for all the other dishes for your Thanksgiving dinner.
This crock pot creamed corn is a twist on one of my favorite Thanksgiving side dishes that my grandma always made with 3-ingredient cranberry sauce and green bean casserole. It’s rich, flavorful and creamy yet the corn is still firm to the bite.
Ingredients for Creamed Corn with Cream Cheese
Just a few ingredients including half-and-half, butter and cream cheese makes this the ultimate side dish worthy of any holiday table.
Find the full printable recipe with specific measurements below.
- Corn: Canned corn in the crockpot works best. Make sure to drain it first before adding to the crockpot.
- Half-and-half: I love the rich flavor half-and-half adds. You can also use heavy cream or milk, if preferred.
- Butter: I used salted butter, but you can also use unsalted and sprinkle in a little more salt for flavor.
- Cream cheese: This makes the texture super creamy and delicious.
- Sugar: Add a few Tablespoons sugar to give the dish a subtle sweetness.
- Nutmeg: This is the secret ingredient in this recipe. It’s not over powering, but adds the perfect subtle flavoring to the traditional version.
- Salt and pepper: You don’t need a lot, just enough to add a little more flavor. Give your creamed corn a taste once it’s done, add more salt and pepper if needed.
Variations and Additions
If you want to take this crock pot cream corn up a notch, try adding some of these additions either by stirring them in a half hour before serving or topping as a garnish.
- Bacon
- Chives or green onions
- Fresh parsley
- Shredded cheese
- Honey
- A dash of hot sauce
- Jalapenos
How to Make Crockpot Creamed Corn
It just takes adding a few ingredients to a crockpot and walking away. It is super simple to make the best cream corn recipe.
- Add to crockpot. Add corn and half-and-half to crock pot. Place cream cheese and butter on top, then add in the rest of the spices.
- Cook. Turn crockpot to low and cook for 2 to 3 hours. Make sure to stir halfway in between.
- Season and keep warm. Salt and pepper to taste, then turn crockpot to warm until serving.
Stove Top Method
You can easily make an easy creamed corn recipe on the stove if you prefer. If cooking on the stove, I’ve found that using frozen corn works best just like in my honey butter skillet corn recipe!
To start, simply add butter to a pan over medium heat and melt. Then add the half and half and cream cheese. Stir until the mixture has thickened and melted (about 7 minutes).
Add in the spices and sugar and mix. Then add in the corn and turn heat to low. Simmer for about 15 to 20 minutes, until the mixture has thickened.
Looking for more holiday crockpot recipes? Try these crockpot mashed potatoes, slow cooker carrots or slow cooker mac and cheese!
More Easy Holiday Side Dish Recipes
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Crockpot Creamed Corn
Equipment
- 1 small crockpot
Ingredients
- 4 ½ cups sweet corn (3 cans, drained)
- ⅓ cup half-and-half , can also use heavy cream
- 4 Tablespoons salted butter
- 1 (8-ounce) package cream cheese
- 2 Tablespoons granulated sugar
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt , plus more to taste
- ¼ teaspoon ground black pepper , plus more to taste
Instructions
- Add ingredients to slow cooker: In a crockpot (I used a smaller 2 1/2 quart size), add 4 1/2 cup drained canned corn and 1/3 cup half-and-half. Place 8 ounce cubed cream cheese and 4 Tablespoons butter on top of the corn. Add 2 Tablespoons sugar, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cover.
- Cook on low. Cook on low 2 to 3 hours, stirring halfway in between.
- Set crockpot to warm. Salt and pepper, to taste. Set crockpot to warm until ready to serve. It will thicken as it sits.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
I don’t see why not! I would add a little extra cream or water and top with cheddar cheese or parmesan. Bake in a 375°F oven until bubbly
Nope. You can use frozen corn kernels or even fresh corn kernels, if you like. All of them will be delicious.
While I love that the corn stays firmer with this method, you could use a potato masher or even immersion blender to make it a bit more creamed.
Store leftovers in an airtight container in the fridge up to 5 days. To reheat it, add a splash of milk or cream before reheating in the microwave or on the stovetop.
Categorized as: American, Crockpot, Crockpot, Gluten-Free, Side Dishes, Thanksgiving, Vegetables, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
So amazing and super easy to make. I love slow cooker recipes! :)
We love creamed corn, but it always gets so cold so fast. This recipe is totally perfect for all the springtime and summer entertaining we do! It keeps the corn hot until mealtime. Love it!
Love how simple but flavorful this recipe is!
Love this corn….its always a hit at church functions.
I’m so happy to hear that!
This recipe is so delicious. I’m not a big corn fan, but I loved it. It was super easy to make to on a busy Thanksgiving day. Thanks.
I’m so glad you enjoyed it! Thanks for leaving a comment and review Alena! :)
I don’t love the texture of canned creamed corn. This is so delicious!
OMG, this is making me drool right now. LOL! I usually make boring plain corn for the holidays, but I love sweet creamed corn. I think I’m going to make this and surprise everyone at my Thanksgiving table this year.
Hope you enjoy! Creamed corn is a favorite of mine on Thanksgiving!
I made this last week and it turned out perfectly delicious!
So glad you enjoyed it! :)
Creamed corn is one of my favorites! Love that I can just through it in my slow cooker!
So creamy and delicious, it’s a great side dish!
I’ve been cookingbseveral years, but did not understand the amount of corn listed in the post. 45.75 ounces 15.25 oz ???? Was itsupposed to read four, 15.25o.z cans of corn, drained?
Hi Pat! I’m sorry for the confusion. It is supposed to be 3 (15.25 oz) cans. I will change that mistake right now! :)
Sorry for the new comment, Jamielyn – it won’t let me reply to your comment. That does help – a lot. The picture looked like the smaller crock pot, I just wanted to be sure my eyes weren’t deceiving me. Can’t wait to try this!
Sorry I’m a little late to the post, I just found it via Yellow Bliss Road. I’m curious – what sized crock pot did you use for this recipe?
Hi Bonnie! To be honest, I am not certain what size was used – I think it might be a one-and-a-half quart slow cooker.
The key to using a slow cooker is to fill it at least halfway. If yours are too big, you can put the food in a ceramic dish that fits inside, add about an inch of water, and call it good! That way, too, you can remove the dish (carefully!) dry it off, and then add it to your table or buffet (perhaps with a trivet under it). Hope that helps! :)
I’m an American living in Iceland. In 12 yrs, I’ve found 1 sml can of creamed corn on a grocery store shelf & none since. I decided to live w/o it until I had a serious craving for cornbread & my favorite recipe for it uses creamed corn. Altho not the purpose of your post, your recipe worked great for me! Made as written, but I added a kitchen towel over the crockpot before putting the lid on to stop water condensation dripping into the pot. I let it cook the full 3 hrs & will shorten the time in the future as there was separation of the creamy & butter ingredients. For you, it’s ready-to-eat & delicious. For me, I got the perfect consistency for my cornbread using my immersion blender. (Sorry this was lengthy) Great recipe!
I’m so glad this recipe worked for your cornbread recipe! Sounds delicious.
Just put this on my list for Thanksgiving this year! YUM!
So excited to give this a try!
This looks delicious! I love the all-spice addition. YUM
Your recepe look very easy and delicious, when i try some of then i will comment again…
Thanks Sara! Hope you enjoy this, it is one of my favorites for Thanksgiving! :)