The sweet, creamy taste of this crock pot creamed corn is nearly identical to the baked dish but this no-hassle recipe takes a fraction of the time and effort.

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Simple recipe for making cream corn in the slow cooker.

About Crock Pot Creamed Corn

Creamed corn is one of those perfect fall side dishes, and nothing makes it easier to fit it in your busy holiday cooking schedule than whipping it up in the crock pot.

And the best part?

It tastes very similar to traditional baked creamed corn, so it won’t feel like you’re sacrificing any flavor by making good use of your slow cooker.

You can totally have delicious cream corn and an oven full of baked eats, too.

Recipe for slow cooker creamed corn.

What is creamed corn?

Historically, creamed corn was created by Native Americans, which traditionally calls for “pulping” corn kernels and collecting the milky residue from the corn.

This classic side dish has changed a little over time, and many modern-day variations simply mean corn that’s baked, cooked, or stewed in a creamy sauce.

The recipe featured here is more like the latter. It’s meant to have the classic creamy taste of creamed corn but made in a simple, no-hassle way.

What’s in creamed corn?

While slightly different than the traditional casserole version of this recipe, you’ll need many of the same ingredients to make this in a crockpot, such as:

  • Corn – The star of the show! I typically use standard or sweet yellow corn for this recipe, but feel free to use whatever type you’d like. You can also use fresh, frozen, or canned corn.
  • Cream cheese, milk, and unsalted butter – For creating the “creamed” part of the cream corn.
  • Granulated sugar – Adds a touch of trademark sweetness while also curbing the tartness of the cream cheese.
  • Salt and black pepper – Classic seasonings you can adjust to your tastes.

Why make this in a crock pot?

I’m a bit of a connoisseur of creamed corn (yes, I’ll gladly claim that title) so I know just how good a baked dish of creamed corn fresh out of the oven can be.

However, I also know that oven (and kitchen) space can be limited, especially during the holiday season. So if there’s any dish I can make in a portable crock pot, I’ll gladly do it, and especially if the crock pot version rivals what I like about the classic dish.

And, you guys, this recipe hits both of those marks. This crock pot version has a very similar taste to my favorite baked cream corn while also freeing up my oven for other dishes that simply don’t cut it in a crock pot. The consistency isn’t as thick as the baked version, but that’s an easy tradeoff for the time and space this method saves me.

How long does creamed corn last?

Once prepared, this creamed corn recipe should last up to three to four days when stored in a sealed container in the refrigerator.

To reheat the creamed corn, you can either warm it up in your slow cooker or nuke it in the microwave. When reheating, be sure to stir the creamed corn well before serving.

Can you freeze creamed corn?

Bad news here, guys. This recipe utilizes cream cheese to create the sauce, and because of this, I can’t recommend freezing this recipe. The consistency of cream cheese changes considerably upon freezing and thawing, ruining the creaminess of this creamed corn.

What to serve with creamed corn

I tend to think of this as a holiday side dish, so here are some of my absolute main courses to pair it with!

How to make creamed corn with canned corn or frozen corn.

Notes & tips for creamed corn

  • Once this side dish is made, I highly recommend either turning the crock pot off OR transferring the creamed corn to another dish for serving. I do not recommend leaving the creamed corn in the crock pot on the “keep warm” setting for any length of time. I’ve tried this in the past and the cream always burned around the edges.
  • In the recipe instructions, this recipe is cooked on HIGH. I have only ever made it this way and have not tried cooking it on the LOW setting. Usually I would say a dish can be cooked on HIGH or LOW, but due to the cream in this recipe, I’m worried that a longer cook time might make the cream burn. Please keep this in mind if you choose to cook on the LOW setting.
  • I recently upgraded my crock pot to one that comes with bowls for 2.5 Quart, 4 Quart, and 6 Quart and I highly recommend it! It’s so nice to have one unit that can make fabulous dinners and heat up party dips. You can pick one up here: Choose-A-Crock Programmable Slow Cooker, 6 quart/4 quart/2 x 1.5 quart.

Other great side dishes

More great recipes with veggies

How to make creamed corn

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a crock pot that’s 2.5 quarts or larger, add the corn, cream cheese, butter, milk, sugar, salt, and pepper. You can skip stirring the ingredients (it’s not needed at this stage) and just cover the crock pot.

Step 2 – Cook the creamed corn, stirring halfway through.

Step 3 – Serve and enjoy!

Recipe Details

Simple recipe for making cream corn in the slow cooker.
4.50 from 28 votes

Crock Pot Creamed Corn

5 minutes prep + 2 hours cook
388 kcal
Yields: 6 servings
The sweet, creamy taste of this crock pot creamed corn is nearly identical to the baked dish but this no-hassle recipe takes a fraction of the time and effort.


  • 4 cups corn, frozen or drained from a can
  • 8 ounces cream cheese, cut into cubes
  • 1/3 cup milk
  • 1/2 cup unsalted butter, cut into cubes
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon black pepper, plus more for serving


  • In a 2.5 quart or larger crock pot, add corn, cream cheese, milk, butter, sugar, salt, and pepper. Don't worry about mixing at this point.
    4 cups corn, 8 ounces cream cheese, 1/3 cup milk, 1/2 cup unsalted butter, 2 tablespoons granulated sugar, 1 teaspoon salt, 1 teaspoon black pepper
  • Cover crock pot and cook on HIGH for 1 hour.
  • Remove lid and stir ingredients until thoroughly combined. Cover and cook on HIGH for 1 more hour.
  • Turn off crock pot and either serve directly from the crock pot or transfer to a serving bowl of your choice. Do not let the creamed corn sit in the crock pot on the "warm" setting; the cream will burn around the edges.


Serving: 1serving | Calories: 388kcal | Carbohydrates: 27g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 517mg | Potassium: 293mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1270IU | Vitamin C: 5.6mg | Calcium: 60mg | Iron: 0.6mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating


    • Mel
    • 5 stars

    So good. I love your recipes! My favorite is the crock pot Zuppa Toscana. Taste better than Olive Garden

    • Tatiana
    • 5 stars

    It was very easy to make, my daughter helped me. And it was delicious!

    • wilhelmina
    • 5 stars

    This is a winner! So easy to make and always a hit!

    • frances d cousins
    • 4 stars

    I’m cooking for 20 people. How much corn or other ingredients should I use.

    • Linda Christensen

    I love your recipes but you can’t print any of them off without printing 17 pages

      • Rosemarie

      Linda Christensen, what I do is copy and paste the recipe on a word document. I can then make the print larger if I wish.