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Slow Cooker Creamed Corn

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This classic slow cooker creamed corn recipe is super-easy to make in the Crock-Pot (or on the stovetop), it’s wonderfully rich and creamy, and made with just 5 simple ingredients.

Slow Cooker Creamed Corn (CrockPot or Stovetop)

Last year when we hosted our first-ever Thanksgiving dinner for all of our friends here in Barcelona, there was one surprise dish that 100% stole the show…

…the creamed corn. ♡

Haha, I know. Out of the dozen or so traditional side dishes that we passed around the table that night, I have to admit that I never would have expected creamed corn to be the dish that everyone went nuts over. But this was the first time that most of our European friends had ever tried this throwback American favorite. And turns out, they absolutely loved it.

I’ve already stocked my freezer with extra bags of frozen corn this year so that we can be sure to make an extra-large batch. But for any of you who might also be wanting to add this traditional dish to your Thanksgiving table, I thought I would re-share my favorite 5-ingredient classic creamed corn recipe that I make every year. As the recipe title suggests, I almost always relegate this dish to my Crock-Pot, whose “warm” setting is an easy way to keep the dish warm and creamy for those coming back for seconds (or in the case of our dinner last year, thirds). But if you would rather make it on the stovetop, I’ve updated this post with instructions for how to make creamed corn in a saucepan in just 10 minutes. And I’ve thrown in a few new ideas for fun extra ingredients or seasonings that you are welcome to add too.

So whether you’re serving creamed corn for Thanksgiving dinner here or there, or just craving this classic comfort food any other day of the year, here is my tried-and-true recipe for the best creamed corn!

Crock Pot Creamed Corn Ingredients

Slow Cooker Creamed Corn Ingredients:

To make this slow cooker creamed corn recipe, you will need the following ingredients:

  • Corn: Either canned or frozen whole-kernel corn will do.
  • Cream cheese: I typically use low-fat cream cheese, but full-fat would be extra-delicious too.
  • Butter: Whose flavor is essential in creamed corn, in my opinion.
  • Milk: Any type of milk that you prefer.
  • Salt and pepper: As always. :)
  • (Optional) Honey: Just a small drizzle, if you would like an extra hint of sweetness.

How To Make Creamed Corn (Crock Pot or Stovetop)

How To Make Creamed Corn

This dish literally could not be easier! Simply…

  1. Combine all of the ingredients. Add them to the bowl of a small slow cooker and stir briefly to combine.
  2. Slow cook. Cook on low for 2-3 hours, until the cream cheese and butter are completely melted.
  3. Stir and season. Give the mixture a good stir to combine all of the ingredients. Then taste and season with salt and pepper, as needed.
  4. Serve. And dish it up nice and warm!

CrockPot Creamed Corn Recipe

Possible Variations:

There are lots of fun ways to customize this creamed corn recipe! For example, feel free to…

  • Add cheese: Feel free to stir in some of your favorite freshly-grated shredded cheese to make cheesy corn! I’m partial, myself, to either Parmesan or a good sharp-cheddar. Just be sure to grate the cheese yourself (typically pre-shredded cheese don’t melt as well) and then stir it in after the corn has cooked, just before serving.
  • Add dry seasonings: I also love adding dry seasonings to creamed corn, such as Cajun seasoning or Italian seasoning.
  • Add fresh herbs: Or instead of dry seasoning, you’re welcome to add in a sprig or two of your favorite fresh herbs (such as rosemary).
  • Add garnishes: Chopped fresh chives, green onions or parsley always add a lovely pop of color.
  • Make it on the stovetop: This recipe can also easily be made on the stovetop in less than 10 minutes. Just combine all of the ingredients in a large saucepan. Heat over medium-heat until the butter and cream cheese have melted, stirring occasionally until all of the ingredients are evenly combined. Taste and season with salt and pepper, then serve!
  • Make it ahead of time: If you would like to prep this recipe in advance, you can store it in a sealed container in the refrigerator for up to 3 days. Then warm it back up in your slow cooker (or in the microwave).

More Easy Side Dish Recipes:

If you are looking for more Thanksgiving recipes, you can check out our full collection here. Otherwise, here are a few other favorite veggie side dish recipes!

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Slow Cooker Creamed Corn

Slow Cooker Creamed Corn

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Prep Time: 5 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 mins
  • Yield: 8 servings 1x


This classic slow cooker creamed corn recipe tastes deliciously rich and creamy, and it’s super-easy to make in the Crock-Pot (or on the stovetop).  See notes above for possible ingredient add-ins.


  • 4 (15-ounce) cans whole kernel corn, drained (or 2 pounds frozen whole-kernel corn, thawed and drained)
  • 1 (8-ounce) brick cream cheese, diced
  • 1/3 cup milk
  • 3 tablespoons butter, diced
  • optional: 1 tablespoon honey or sugar
  • fine sea salt and freshly-cracked black pepper, to taste


  1. Combine ingredients. Combine corn, cream cheese, milk, butter, honey (if using), and a pinch of salt and pepper in the bowl of a small slow cooker.  Stir briefly to combine.
  2. Slow cook: Cover and cook on low for 2-3 hours*, until the cream cheese and butter are melted.  (I recommend checking the corn every 30-45 minutes or so to give it a stir and ensure that it does not accidentally burn.)
  3. Stir and season. Stir the mixture until combined.  Then taste and season with additional salt and pepper if needed.
  4. Serve.  Serve warm and enjoy!


*Cook Time: Slow cookers can vary significantly in terms of their heat levels.  So I always recommend keeping a close eye on creamy recipes, such as this one, to ensure that it does not accidentally scorch.

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65 comments on “Slow Cooker Creamed Corn”

  1. Now this just speaks to me! How absolutely fantastic and mouthwatering does this look? Slow cooked Corn to perfection. Get in my mouth, like yesterday!

  2. I can’t believe Thanksgiving is so soon either! I’m not entirely ready.. This looks AWESOME. I haven’t had creamed corn in forever, but it definitely reminds me of my childhood–it’s just so good. 

  3. that looks so yummy! perfect for thanksgiving

  4. Oooh this looks fabulous for the holidays! I’m all about crock pot everything when I host events!

  5. Adding to my Friendsgiving menu NOW! I’ve got borrowed slow cookers in the works thanks to all your easy recipes! 

  6. Creamed corn is probably one of my favorite things in the world :) This recipe looks delicious!  Love that it is made in the slow cooker too!

    Dani |

  7. Hi Ali,
    On that Creamed Corn Recipe did you mean to state
    4-6 hours on “LOW” 
    2-3 hours on “HIGH” …?
    Was concerned about burning it. ?
    Thank you, Robyn

  8. Looks delicious. What a great idea to make creamed corn in a slow cooker! I am looking forward to seeing your other Thanksgiving recipes! :)

  9. looks delicious! :) I will try it. I love corn and cream cheese!

  10. Yum!  This sounds wonderful and easy.  And if you use frozen corn, no worry about the ingredients in the dish.  Definitely an excellent choice for Thanksgiving.  Or any time you want creamed corn.

  11. So excited to try!
    Does this freeze well? 

  12. We’ve been using this recipe for the last 5 years or so and it cant’ be beat. Easy and delicious.

  13. Does all creamed corn have cream cheese? Can this be done with some heavy cream instead?

    I just really don’t like cream cheese ?

    • Hi Mike! The canned corn itself doesn’t have cream cheese, just this recipe. You can totally leave it out, so no worries! You could add goat cheese instead if you like, or you could just add more heavy cream. We hope you enjoy!

  14. I love the idea of doing healthier recipes at Thanksgiving or just recipes featuring something other than potatoes and stuffing. This looks amazing and couldn’t be any easier. 

  15. This is brilliant :) I cook it yesterday and my whole family loved it. Thank you so much, it is fast and tasty!

  16. This looks delicious! How many servings does one recipe serve?

  17. If using frozen corn, do you have to defrost it first?  Or can you just put the frozen corn in the slow cooker?

    • It’s always good to defrost it first, as it’s never a good idea to put frozen items directly in a slow cooker/crockpot. We hope you enjoy the recipe! :)

  18. Has anyone tried adding diced ham to the recipe?

  19. Hi! Would this taste okay if I made it the day ahead and reheated it day of?

  20. Do you know if anyone has tried the green onion and chive cream cheese in this? Kill 2 birds? Just wondering.

  21. Okay so I made this TWICE (once for a Friendsgiving and once for a Worksgiving – it was an easy thing to sign up for because no one really thinks of making creamed corn). I had to do it on high once, and decided to try on low later. I’m sure all crock pots cook a bit different, and both ways were good, but I have to say I really preferred it on low for longer. Started to brown on the edges a lot more!  Thanks for the idea! So easy to make for a lot of people. 

    • You’re welcome Laura, we’re glad you like the recipe – good to know that it works better on low as well! :)

  22. this recipe was great! made it for friendsgiving! Thanks so much! everyone keeps asking for the recipe

  23. This is bubbling in the crock pot now!!!  It looks and smells delicious and I can’t wait to eat it!  Happy Thanksgiving! 

    • We hope you enjoyed this Jill, thanks for giving it a try! We hope you had a wonderful Thanksgiving too! :)

  24. I always had creamed corn but from a can when I was growing up. I’m extremely excited to make it from scratch! Is it possible to freeze what is leftover?

  25. I want to try this slow cooker creamed corn, but I”d like a covering layer of bread crumbs or something else, any ideas?


    • Hi Ron! You could make this recipe as is, then transfer the corn to a casserole dish, top with breadcrumbs, fresh or dried herbs, and even some shredded cheese (s) if you like, then bake at 350 for 15 min or so (or until the top is golden), finishing under a light broiler for just a minute or two.

  26. Does anyone know or have a conversion to do this with the “Instant Pot”?

  27. Can you make this dish a day before and reheat on thanksgiving day?

  28. I could have sworn I saw nutmeg in your ingredients for the Slow Cooker Creamed Corn. Was I dreaming?!!

    • No nutmeg, but you could definitely add some (a touch of freshly-ground nutmeg would be a fantastic addition)! :)

  29. What size slow cooker are you using? The pictures look like a four-quart, but I’d like to know for sure, since how full a slow cooker is can affect cooking time and the results, and I’d like to be able to make any adjustments. Thanks.

  30. This creamed corn sounds delicious! I just wish you would include nutritional information. I know all of the Weight Watcher members on your site would really appreciate it.

    • Thanks, Patti! The reason we currently are not publishing nutrition facts on the site is the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  31. All of my crock pots are already designated for other Thanksgiving dishes! Is there a way to make this delicious looking recipe in the oven?

  32. I make this every year I omit the cream cheese and use old fashion whipping cream. I also add peppers all colours chopped diced onions. Mix this all add butter stir in whipping cream half way through. Then bag and freeze for later. My go to cream of corn

  33. Just made this recipe for a group of 15 guys as a side dish. I upscaled it to 5lbs of corn. It was an overwhelming success. When I told them I made creamed corn, some groaned thinking of that slime in a can. But when they tasted it, everyone was going back for seconds and raving about how good it was!

  34. 2-3 hours on low? is that correct?

  35. I make this every Thanksgiving since you first posted this and my family can’t get enough. Thank you Ali!!

  36. Made this for “Worksgiving” this today. This was a super huge hit. Making this again for Thanksgiving with the family.

  37. Everyone loved this!

  38. This was excellent! The corn I used wasn’t very sweet, so I added a smidge of honey like you suggested… it was perfect. I will definitely make it again. Thank you for the recipe!

  39. I added the juice of one lime and half of a finely chopped jalapeno for a Mexican version. This dish is popular with my family when I make ribs.

  40. Good…. Been using for Xmas Eve and T-giving for several years now.

  41. can I use fresh corn? if so how many ears

  42. Making this for Thanksgiving this year!!! Just want to clarify the cooking times. Is it:
    4-6 hrs on LOW
    2-3 hrs on HIGH
    Thanks so much!!!