Our Crockpot creamed corn is super-rich, creamy, and utterly delicious! Made with only 5 ingredients it’s super simple to put together so it makes the perfect side dish for the Holidays or an everyday Family Dinner.
This is one of my most often served side dishes!
CROCKPOT CREAMED CORN
This recipe makes velvety, rich, creamed corn with virtually no effort. The crockpot does all the work for you! And let me tell ya, this homemade creamed corn is so much better than anything you can get in a can. Creamed corn is often made either with fresh or frozen corn on the stovetop or in the oven.
I love adding this to my holiday buffets. I’m crazy for side dishes (I mean really…aren’t they the real stars of the buffet???). This one is fabulous in my lineup because it requires oven space. When you’re serving up 6 casserole side dishes, that’s a HUGE thing!
The crockpot makes this the perfect recipe to make in the “dog days” of summer when you don’t want your oven to heat up your house. I made a huge batch for my niece’s summer engagement party and I was thrilled I didn’t have to turn the oven
So, are you looking for a few more corn-side dishes? My Paula Deen Corn Casserole is one of my all-time most popular recipes on the site and will blow you away with how yummy it is!
My scalloped corn is a casserole of sweet golden corn cradled in a fluffy homemade custard with just the right amount of smoky bacon and a golden bread crumb topping. Just like my Grandma used to make. My corn pudding is another old-fashioned heavenly side dish.
When the weather warms up, try my Mexican corn salad! You’ll love it I promise!!
CROCKPOT CREAMED CORN INGREDIENTS
- Corn
- Milk
- Sugar
- Salt and Pepper
- Cream Cheese
- Butter
TIPS + TRICKS
- Cooking Time: The original recipe says to cook on high for 2-4 hours. While it’s still rich and delicious, I find that when the creamed corn is cooked for only 2 hours in my Crockpot, the creamed part is too soupy for my taste. When the mixture cooks for 3 or 4 hours the sauce gets lusciously thick.
- Remember, all crockpots cook at slightly different temperatures. The first time you make this, you may have to do a little testing to see where the “sweet spot” of cooking time is for your crockpot. Adjust the cooking time to suit your own personal preference of thickness.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This In The Fridge? Treat this crockpot creamed corn casserole as you would any veggie — it LOVES the fridge! Store it in a sealed container for 3-4 days. Make sure it’s thoroughly cooled first though! Any condensation will change the consistency of the sauce.
- Can You Freeze This? Yes! Well, sort of. There is a high dairy content in this recipe, so freezing it will risk the milk doing funky things. Just use caution and expect texture differentiations! To thaw, put it in the fridge overnight and reheat in the microwave.
- Make-Ahead Tips: This recipe has make-ahead built right in! Simply dump the ingredients and forget it until your party. What could be better than that?
- Food Safety: If you’d like more info on food safety check out this link.
HOW TO MAKE CROCKPOT CREAMED CORN
- Add the first 5 ingredients to a Crock Pot and stir.
- Add the cream cheese and butter.
- Cover and cook on high heat for 3 hours. Uncover and stir well.
- Cover and cook on high for 40-60 minutes more or until sauce is thickened.
- Enjoy.
***See the full instructions below.
MORE FABULOUS SIDE DISHES
- Creamed Spinach
- Candied Carrots
- Squash Casserole
- Creamy Cucumber Salad
- Scalloped Potatoes And Ham
- Au Gratin Potatoes
- KFC Coleslaw
- Creamed Peas
- Tennessee Onions
- Southern Style Green Beans
- The Best Green Bean Casserole
- Smothered Potatoes
TRIED THIS RECIPE?
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Crockpot Creamed Corn
Ingredients
- 1 (32-ounce) bag frozen corn thawed and drained
- 1 cup whole milk
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces cream cheese cubed
- 1/2 cup unsalted butter cubed
Instructions
- Add the first 5 ingredients to a Crock Pot and stir. Add the cream cheese (8 ounces) and butter (1/2 cup).
- Cover and cook on high heat for 3 hours. Uncover and stir well until sauce comes together and is smooth. Cover and cook on high for 40-60 minutes more or until sauce is thickened.
Notes
- Cooking Time: The original recipe says to cook on high for 2-4 hours. While it’s still rich and delicious, I find that when the creamed corn is cooked for only 2 hours in my Crockpot, the creamed part is too soupy for my taste. When the mixture cooks for 3 or 4 hours the sauce gets lusciously thick. Remember, all crockpots cook at slightly different temperatures. The first time you make this, you may have to do a little testing to see where the “sweet spot” of cooking time is for your crockpot. Adjust the cooking time to suit your own personal preference of thickness.
Nutrition
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It looks like you’ve added garnish, bacon and? And would you add the bacon to the crockpot while cooking?
Hi! You can cook the bacon separately and sprinkle it on top. Enjoy!
I am making this recipe for a big crowd, so I need to double it. What do you recommend then for the cooking time in the crock pot? Can’t wait to try it.
Hi Mary. I made a triple batch for my niece’s engagement party. I added an extra (half hour to the 3 hours on high-So I cookeded it 3 1/2 hours on high then stirred it and cooked it another hour) and it came out great!
Thanks Kathleen! This information will help. It is cooking now, so I will be sure to add another half hour to the time. I used yellow frozen corn instead of baby white sweet corn as I thought the yellow corn would hold up better. Thanks for replying so quickly!
This looks and sounds AMAZING!!! Can’t wait to try this at Thanksgiving this year <3
Thanks Lindsey!