Go Back

Slow Cooker Creamed Corn with Cream Cheese

Slow cooker creamed corn with cream cheese turns frozen corn into a creamy side dish with a smooth sauce that coats every kernel. Let it cook low and slow, stir once halfway through, and finish with a short covered rest before serving.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
standing 10 minutes
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (32 oz) corn frozen
  • 1 block (8 oz) cream cheese cut into cubes
  • 0.25 cup unsalted butter cut into pieces
  • 0.33 cup milk
  • 1 tbsp granulated sugar
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the corn, cream cheese, butter, milk, sugar, salt, and pepper to a 6-quart slow cooker, then cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, stirring once halfway through.
  2. Stir until the cream cheese and butter form a smooth sauce that coats the corn, then cover and let stand for 5 to 10 minutes before serving.

Notes

Stir well halfway through so the cream cheese melts evenly. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the dairy sauce may separate. For a dairy-free version, use plant-based cream cheese, butter, and milk.