Crock Pot Creamed Corn

Whether it's for a family get-together, Thanksgiving dinner, or anytime your creamed corn craving hits, this Crock Pot Creamed Corn recipe is absolutely delicious -- and absolutely about as easy as can be to make.  Whip up a tasty batch with just 5 simple ingredients and all of about 5 minutes hands-on prep time.
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Creamed corn is comfort food at its best, am I right?  And what could be better than to be able to whip up a big batch with slow cooker convenience?

Whether it's for a family get-together, Thanksgiving dinner, or anytime your creamed corn craving hits, this Crock Pot Creamed Corn recipe is absolutely delicious -- and absolutely about as easy as can be to make.

Made with just 5 simple ingredients and all of about 5 minutes hands-on prep, Crock Pot Creamed Corn comes together super easy.  Just pop everything in the crock pot, then let the slow cooker do its thing.  Stir the mixture every so often and you're good to go.  Truly, that's all there is to it.

Whip up a tasty batch of Crock Pot Creamed Corn with just 5 simple ingredients and all of about 5 minutes hands-on prep.

We will note the texture of this creamed corn is more that of whole kernel corn in a creamy sauce than it is truly creamy creamed corn with bits of smooshed corn forming the sauce.  We love the texture since our preference is a more textured, chewy corn.

If you prefer more the texture of canned creamed corn, however, where the corn kernels themselves are broken down into forming the creamy sauce, you can achieve closer to that texture with this recipe if you'd like.  Puree some of the finished cooked corn with a food processor, or mash some of it with an immersion blender -- probably about 2 cups or so.  Then add that back into the pot and give it a good stir to disperse it throughout.  That should do the trick!

Now as for the flavor? -- The flavor of this slow cooker creamed corn is divine.

In the words of our 10-year-old daughter, "it tastes like corn on the cob with lots of butter on it."  And in her and our eyes, that's a beautiful thing.  A truly beautiful thing, indeed.

Crock Pot Creamed Corn Ingredients

Crock Pot Creamed Corn is made with just 5 very simple ingredients.

• Frozen corn - Use 2 pounds (32 ounces, total) frozen corn.  We use cut sweet yellow corn, but white corn, shoepeg, or a combination of any of these works as well.  Canned corn can work if you'd like, but we prefer the firmer texture of frozen corn.  

• Cream cheese - Cream cheese forms the creamy base of the corn's sauce.  Use regular full-fat cream cheese for the best, creamiest result.  Reduced fat cream cheese melts more thinly and doesn't create sauce that's as thick and creamy.

In the words of our 10-year-old daughter, "it tastes like corn on the cob with lots of butter on it."  And in her and our eyes, that's a beautiful thing.

• Butter - Butter brings fabulous flavor and richness to the creamed corn.  And as our 10-year-old daughter says, makes the creamed corn taste like corn on the cob with lots of butter on it!  This recipe calls for one full stick (1/2 cup) of butter, which may seem like a bunch.  But the flavor result is worth it.

• Sugar - Using granulated sugar in this crock pot creamed corn recipe truly amps up the flavor.  For quite-sweet creamed corn, use the full 1/3 cup sugar called for.  For a little less sweet, use 1/4 cup sugar.  I prefer the less-sweet corn with 1/4 cup sugar, but the rest of our family likes it sweeter with the full 1/3 cup.  Vary the sugar to your taste preference.

• Salt - A touch of salt nicely rounds out and enhances the corn's flavor.

How to Make Crock Pot Creamed Corn

There truly aren't many dishes easier to make than creamed corn in the crock pot.  It takes about 5 minutes to dump the ingredients in the crock pot, and then the slow cooker pretty much takes it from there.

Start by thawing some frozen corn.

I usually set the bag of frozen corn in the refrigerator to thaw overnight, and it's good to go when I'm ready.  If it's still got a few frozen kernels or is super cold (like, almost frozen), that's no big deal.  You just don't want to put rock-hard, just-out-of-the-freezer frozen corn in the crock pot. -- Because then the crock pot has to do the job of thawing the corn before it can start actually cooking it.

The cooked creamed corn "holds" nicely on the crock pot WARM setting for up to a couple of hours.

If I forget to put the bag of frozen corn in the refrigerator to thaw overnight, I just pop the corn in the microwave for a couple of minutes to thaw it out.

Place the thawed corn in a crock pot.  Then, add in some granulated sugar and a bit of salt and give it a good stir.

Cut a stick of unsalted butter (1/2 cup) and an 8-ounce package of cream cheese into cubes.  Place the cubes on top of the corn, and don't stir.  Just let the cubes perch on top for the first bit of cooking while they soften and melt.

Cover the crock pot and cook the corn on the LOW setting for 4-6 hours.  After about 2 hours of cooking, stir the corn to distribute the melted butter and cream cheese.  

Then stir the mixture several times throughout the remaining cooking time to keep the cream cheese sauce from scorching on the bottom and sides of the crock pot.

The corn can be cooked on the HIGH setting for 2-3 hours, if you prefer. Stir it more frequently and watch the corn closely, as the mixture is more prone to scorching when cooked on HIGH.  I much prefer cooking the corn on LOW for this reason.

When its done, the corn will be cooked up tender and surrounded in sweet buttery creamy sauce.

Not ready to serve the full meal yet?  

No worries -- The cooked creamed corn "holds" nicely on the crock pot WARM setting for up to a couple of hours.  Just continue to stir it every so often until serving time.

At mealtime, spoon the creamed corn into a serving dish, or serve it up buffet-style straight from the crock pot.  Then get ready to dig into the deliciousness!

With its creamy, buttery, sweet taste, this Crock Pot Creamed Corn recipe is one that will keep you and your family coming back for more.  

And it's such a beautiful thing that its creamy deliciousness is so easy to make, don't you think?  Its ease of prep, tasty crowd-pleasing result, and crock pot convenience makes slow cooker creamed corn a perfect family-dinner and Thanksgiving side.

Check out these other tasty vegetable side dish recipes:

• Crock Pot Green Bean Casserole
• Broccoli-Rice Casserole
• Creamy Broccoli Casserole
• The BEST Honey Glazed Carrots
• Boiled Onions
• Boiling Corn On the Cob
• Glazed Sweet Potato Coins
• More side dishes

 Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

crock pot creamed corn, slow cooker creamed corn, creamed corn with cream cheese, frozen corn in crock pot

Slow Cooker Side Dishes

American

Yield: about 16-18 servings

Author: Tracey | The Kitchen is My Playground

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Crock Pot Creamed Corn

Whether it's for a family get-together, Thanksgiving dinner, or anytime your creamed corn craving hits, this Crock Pot Creamed Corn recipe is absolutely delicious -- and absolutely about as easy as can be to make.  Whip up a tasty batch with just 5 simple ingredients and all of about 5 minutes hands-on prep time.

Prep time: 5 MCook time: 4 hourTotal time: 4 H & 5 M

Ingredients:

• 2 (16 oz.) packages frozen corn, thawed
• 1 (8 oz.) package cream cheese
• 1/2 c. unsalted butter
• 1/4 to 1/3 c. granulated sugar
• 1/2 tsp. salt

Instructions:

1. Place corn in crock pot.  Add sugar and salt; stir.
2. Cut cream cheese and butter into cubes.  Place cubes on top of corn; DO NOT STIR.
3. Cover, and cook on LOW setting for 4-6 hours.  After about 2 hours of cooking, stir to distribute the melted butter and cream cheese.  Stir several times throughout the remaining cooking time.  

TRACEY'S NOTES:

1. The corn can be cooked on HIGH setting for 2-3 hours, if you prefer. Stir more frequently and watch the corn closely, as the mixture is more prone to scorching when cooked on HIGH.  I much prefer cooking the corn on LOW for this reason.
2. The cooked corn "holds" nicely on the crock pot WARM setting for up to a couple of hours.  Just continue to stir it every so often until serving time.
3. For quite-sweet creamed corn, use the full 1/3 cup sugar.  For a little less sweet, use 1/4 cup sugar.  I prefer the less-sweet corn with 1/4 cup sugar, but the rest of our family likes it sweeter with the full 1/3 cup.  Vary the sugar to your preference.
4. Store leftover corn in the refrigerator for up to about 5 days.

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You might also like these other tasty corn recipes:

Cheesy Fiesta Corn Casserole

Corn Fritter Casserole

Corn Pudding

Cheesy Hot Corn Dip

Roasted Corn, Black Bean, & Mango Salsa

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