Easy Slow Cooker Creamed Corn
This creamed corn recipe is just the best! Perfect for holidays or potlucks, it’s super rich, creamy and easy to make.
When I’m prepping meals like Thanksgiving dinner, I do typically try to use my crock-pot for a few dishes. Using your slow cooker frees up oven space for larger items like ham or turkey, and dishes like this crock pot creamed corn work perfectly in them!
This creamed corn recipe is a delicious side dish for Thanksgiving, Christmas or Easter, and brings classic comforting flavors to your holiday meal! I know you’ll love it.
Recipe Substitutions and Additions
There are plenty of ways you can switch up this creamed corn recipe! Here are a few suggestions:
- Instead of the drained canned corn, feel free to use frozen corn, or even fresh corn if in season.
- Lower fat Neufchatel cheese can be substituted for the cream cheese. Or, use an herbed cream cheese for even more delicious flavor!
- Instead of the milk or heavy cream, substitute half-and-half, unsweetened evaporated milk or even coconut milk.
- Use honey instead of sugar for natural sweetness.
There are plenty of variations available so that you can make to make this crockpot cream corn your own:
- Extra cheesy: Stir in 1/2 to 1 cup shredded cheese during the last 30 minutes. Cheddar, pepper jack or Parmesan cheese are all good additions.
- Spicy: Add diced jalapenos, a pinch of cayenne pepper, or a sprinkle of red pepper flakes.
- Southern: Add crumbled bacon and a pinch of smoked paprika.
- Garlic and Herb: Add minced garlic, fresh thyme or chopped chives (green onions).
- Tex-Mex: Mix in a can of drained green chilies, a squeeze of lime juice or a sprinkle of Tajin seasoning.
Serving Suggestions
You already know that I love to serve this easy crock pot creamed corn for the holidays, but it’s also good as a side dish for any traditional main dishes like pork chops or fried chicken!
Storing Leftovers
If storing in the fridge, be sure to allow the corn to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
You can also freeze creamed corn! Place the cooled leftovers in a freezer-safe container or Ziploc bag and freeze for up to 3 months.
To reheat leftovers, microwave in 30-second increments. You can also heat gently on the stovetop over low heat. If the corn is too thick, add a splash of milk or water to help it loosen up.
I hope that you love this Slow Cooker Creamed Corn recipe as much as I do! If you make it, I’d love to hear how it went in the comments below.
Easy Slow Cooker Creamed Corn
Ingredients
- 32 ounces corn kernals, frozen
- 8 ounces creamed cheese, cubed
- ½ cup butter, salted
- ½ cup milk
- ½ cup heavy cream
- 2 tablespoons white sugar
- 1 teaspoon cajun seasoning
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Add all ingredients to the slow cooker.
- Cover and cook on low for 4-6 hours, or on high 2-3 hours. Stir once halfway through the cook time.
- You can garnish with parsley, scallions or chives if you like.
- Serve warm, garnished with parsley, scallions or chives.
