Can I make this Slow Cooker Creamed Corn with frozen corn?

Absolutely. Use about 4–5 cups of thawed frozen corn. The texture stays just as creamy.

Can I lighten it up a little?

You can use reduced-fat cream cheese and 2% milk. It won’t be quite as rich, but still delicious.

How do I store leftovers?

Store in an airtight container for up to 4 days . Reheat in the microwave or in the slow cooker on LOW until warmed through.

Can I double this recipe?

Yes! Just use an 8-quart slow cooker and increase the cook time by about 30 minutes.

Can I make this without sugar?

Definitely. The corn is naturally sweet, so it still tastes wonderful without added sugar.

Slow Cooker Creamed Corn: 7 Deliciously Easy Wins

Description

This Slow Cooker Creamed Corn is rich, velvety, and unbelievably easy—made with sweet corn, cream cheese, butter, and whole milk for the coziest side dish. Perfect for holidays, potlucks, and busy weeknights!

Ingredients

Scale

3 (15.25-ounce) cans whole kernel corn, drained
1 cup whole milk
1 tablespoon sugar
¼ teaspoon black pepper
8 ounces cream cheese, cubed
½ cup unsalted butter, sliced thin

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Instructions

Place the corn into a 6-quart slow cooker.
Stir in the milk, sugar, and pepper until combined.
Without stirring, layer the cubed cream cheese and sliced butter on top.
Cover and cook on HIGH for 2–3 hours.
Uncover, stir well until fully creamy and combined.
Cover again and cook for an additional 15 minutes.
Serve warm and enjoy!

Notes

Frozen corn works great—just thaw before adding.

Omit or reduce the sugar for a more savory version.

Leftovers keep in the fridge for 3–4 days and reheat perfectly.

Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
Category: side dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: ~½ cup
Calories: 285 kcal
Sugar: 7 g
Sodium: 255 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 57 mg