Slow cooker creamed corn is one of those things you probably always saw at potlucks as a kid but maybe never realized how easy it could be to make. I totally get it. Sometimes you want something comforting, creamy, and super low-effort. You get home from work, maybe you’re grumpy (or is that just me?), and the last thing you want is a tricky side dish with a million steps. Well, this right here solves the problem. You’re about to find the easiest way ever to get a dreamy, restaurant-style side with almost no work. Not to oversell it, but I genuinely think this beats half the stuff they try to pass off as “homemade” at most BBQ joints. So let’s jump into this slow cooker creamed corn routine and fix those dinner blues for good.
Ingredients
So, you want to know what goes in slow cooker creamed corn? You’ll only need a handful of down-to-earth things. No fuss, nothing strange, and no trip to a fancy supermarket. This, right here, is regular-person magic. Here’s what you’ll want to track down:
- 4 cups frozen corn (a big old bag, no need to thaw)
- One (8 oz) block of cream cheese, cut up into big chunks (just plop it in there, honestly)
- 1 cup whole milk
- 1/2 cup unsalted butter, sliced
- 1/4 cup sugar
- 1/2 teaspoon each salt and pepper
Got everything? Trust me, the butter and cream cheese are what makes the slow cooker creamed corn totally irresistible. It’s scandalously creamy.
Directions
Directions for slow cooker creamed corn could not be simpler (seriously, if you mess this up I’ll be shocked – say that with love). Here’s how it goes:
- Dump everything into your slow cooker in the order you like, but I toss in corn first so the dairy sits on top.
- Cover with the lid, set your slow cooker to low, and ignore it for four hours. Let it do its thing.
- After four hours, give it a really good stir. The cream cheese and butter will be melty and perfect.
- Taste it. If you want extra salt or a bit more pepper, go for it. Stir and serve hot.
I can almost guarantee your house will smell fantastic while it’s cooking. Also, leftovers? They reheat perfectly. 
Nutrition Facts
If you’re curious about the nutrition stuff for slow cooker creamed corn, you’re not alone – I peeked. It’s basically a comfort food, so I’m not gonna pretend it’s a salad, but let’s not overthink it. Here’s the breakdown for a three-quarter cup serving:
There are roughly 230 calories, with most coming from the cream cheese and butter, if I’m honest. Carbs hover around 19 grams. There’s about 4 grams of protein thanks to the milk and corn together. If you need to cut back on fat, you could use reduced-fat cream cheese or swap in lighter milk – but hey, it won’t taste quite as over-the-top fantastic. Enjoy it in moderation and pair with a fresh salad or grilled chicken. This dish is all about balance (okay, and flavor!).
I actually brought this to a backyard cookout and my cousin (who is always on some new diet) still had two helpings. Proof that it’s just too good to pass up.
Photos of Slow Cooker Creamed Corn
Wish I could send a scratch-and-sniff, but here are some actual photos of my own slow cooker creamed corn. You’ll notice it’s super thick and not watery at all. That’s the cream cheese working its magic. The golden color? Oh, man. It looks like sunshine in a bowl. My kids aren’t even big corn fans and they licked their spoons.
Sometimes I snap a pic as soon as I stir it, while it’s all steaming and velvety. Then I kinda want to dive right in.
Serving Suggestions
You don’t really need to be a genius to pair slow cooker creamed corn with a meal, but some combos always work better. Ideas if you’re stuck (been there!):
- Great with BBQ ribs or pulled pork sandwiches.
- Add it on top of baked potatoes for a wild treat.
- Serve it alongside cheesy baked chicken.
- Use it as a dip with chunks of sourdough bread (no shame).
Think outside the dinner box – it’s ridiculously flexible.
You May Also Like
Okay, maybe you’re a fan of slow cooker creamed corn and now you’re obsessed? Good news: You don’t have to stop here. If you love lazy, fuss-free recipes, give slow cooker mac and cheese a try – also embarrassingly simple and just as rich. I also swear by loaded mashed potatoes cooked in a slow cooker when I’m feeding a crowd. They soak up all that extra butter (yum).
For the veggie lovers, creamed spinach cooked low and slow is a sleeper hit. Oh, and don’t sleep on crockpot baked beans. Comfort food is basically my birthright at this point.
Common Questions
Can I use canned corn instead of frozen?
Yep, you sure can. Just be sure to drain it well first. It might cook a sling faster so keep an eye on it.
How do I make it less sweet?
Easy. Just use less sugar, or swap some out for a sprinkle of paprika for a twist. I sometimes skip the sugar if serving with sweet BBQ.
Can I double this recipe?
For sure. Just make sure your slow cooker is big enough. Might need to add a half hour or so to the cooking time.
Is it gluten free?
Absolutely. All the ingredients in traditional slow cooker creamed corn are naturally gluten free.
What if I want extra flavor?
Toss in a little garlic powder, chopped jalapeno, or shredded cheddar near the end. Get creative – why not?
Wrap Up and Try It Yourself!
So that’s it. Slow cooker creamed corn is pretty much foolproof and will make everyone at your dinner table super happy – or wildly impressed, if I’m being real. My advice? Bookmark this, and if you ever want to tweak it, try checking out recipes like the Slow Cooker Creamed Corn Recipe or dig into tips from the folks behind The BEST Crock-Pot Cream Corn Recipe – Barefeet In The Kitchen. Don’t wait for the holidays either. Heck, make it just because it’s Tuesday. Trust me, your kitchen (and your stomach) will thank you.
Slow Cooker Creamed Corn
Ingredients
Main Ingredients
- 4 cups frozen corn No need to thaw.
- 8 oz cream cheese, cut into chunks Just plop it in.
- 1 cup whole milk
- 1/2 cup unsalted butter, sliced
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Preparation
- Dump everything into your slow cooker in the order you like; corn goes in first.
- Cover with the lid, set your slow cooker to low, and cook for four hours.
- After four hours, give it a good stir to combine.
- Taste and adjust seasoning with extra salt or pepper if necessary. Serve hot.
