Crock Pot Creamed Corn with Cream Cheese

Cream corn in a white bowl with an orange dish cloth under the bowl.

5 from 1 vote

Crock Pot Creamed Corn is a simple side dish for any night of the week or if you need to feed a crowd. This makes the creamiest creamed corn you have ever eaten.

Prep Time5

Cook Time4

Course: Side Dish

Cuisine: American

Servings: people

Calories: 323kcal

Author: Gina Abernathy

Ingredients

6 (15 oz.) cans whole kernel corn drained
2 (8 oz.) packages cream cheese
1 cup butter
½ cup heavy cream
1 teaspoon sugar
salt and pepper to taste

Instructions

Place your drained corn at the bottom of the slow cooker.
Place all ingredients in the crock pot with cream cheese on top.
Turn crock pot to high for 4 hours or low for 6.
Stir well before serving. Add more salt and pepper if desired.

Notes

Whole Kernel Corn: Using canned corn keeps this recipe easy and convenient. You can substitute with frozen corn (no need to thaw) or fresh corn cut off the cob.

Cream Cheese: I use full-fat cream cheese for a rich and creamy texture.

Butter: I like to use salted butter for added flavor.

Drain the Canned Corn: Drain the corn well before adding it to the slow cooker. Too much liquid will make the dish soupy.

Stir Well: Give the corn a good stir about 30 minutes before the cooking time is up. This helps incorporate all the ingredients and ensures a smooth, creamy texture before serving.

On The Stove:

Add the drained canned corn and the rest of the ingredients in a large saucepan or skillet.

Cook over medium heat, stirring often, until the butter and cream cheese are fully melted and everything is well combined—this usually takes about 10–15 minutes.

Once the mixture is hot, smooth, and creamy, taste and adjust the seasoning if needed. Serve warm and enjoy!

Nutrition