Go Back

Slow Cooker Creamed Corn

Slow cooker creamed corn combines frozen corn, cream, butter, and cream cheese for a creamy, gently sweet side dish. Mash some of the corn against the slow cooker to thicken the sauce and give it a rich texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Standing 10 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 bags (16 oz) corn frozen
  • 0.5 cup heavy cream
  • 0.25 cup granulated sugar
  • 0.5 tsp salt kosher
  • 0.25 tsp black pepper
  • 0.5 cup butter unsalted, cut into pieces
  • 1 package (8 oz) cream cheese softened and cut into cubes

Equipment

  • 1 4- to 6-quart slow cooker

Method
 

  1. Add the corn, heavy cream, sugar, salt, pepper, butter, and cream cheese to a 4- to 6-quart slow cooker.
  2. Cover and cook on LOW for 3 to 4 hours or HIGH for 1 1/2 to 2 1/2 hours, stirring once halfway through, until the corn is hot and the cream cheese has melted.
  3. Mash about 1 cup of the corn against the side of the slow cooker.
  4. Stir until the sauce is creamy and evenly combined.
  5. Cover and let stand for 10 minutes before serving so the sauce thickens.

Notes

For the creamiest sauce, mash about 1 cup of the corn against the slow cooker before stirring. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dairy sauce may separate. For a dairy-free version, use plant-based heavy cream, butter, and cream cheese.