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scooping crockpot creamed corn

Crockpot Creamed Corn

Our Crockpot creamed corn is super-rich, creamy, and utterly delicious! Made with only 5 ingredients it’s super easy to put together. The perfect side dish
Course Side Dish
Cuisine American
Keyword creamed corn, Crockpot, side dishes
Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Total Time 8 minutes
Servings 4 people
Calories 669kcal
Author Kathleen


  • 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


  • 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.


  1. 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.


Serving: 1serving | Calories: 669kcal | Carbohydrates: 62g | Protein: 13g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 129mg | Sodium: 368mg | Potassium: 834mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1579IU | Vitamin C: 16mg | Calcium: 141mg | Iron: 2mg