Crockpot Creamy Corn

A Comforting and Easy Side Dish

When you need a simple, creamy, and delicious side dish, crockpot creamy corn is a perfect choice. This dish takes minimal effort but delivers big on flavor. It’s rich, buttery, and slightly sweet, making it a great addition to any meal. Whether you’re serving it for a holiday dinner or just a regular weeknight, it’s sure to be a crowd-pleaser.

What makes this recipe special is how easy it is. With just a few ingredients and your slow cooker doing all the work, you get a creamy, cheesy, and slightly sweet corn dish without standing over the stove.

It’s also budget-friendly, requiring pantry staples like canned or frozen corn, cream cheese, butter, and milk. Plus, it’s perfect for feeding a crowd—double the recipe, and you’ll have plenty for everyone.

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I love making crockpot creamy corn because it’s so versatile. It pairs beautifully with BBQ, roasted meats, or even a simple grilled chicken dinner. It’s also one of those recipes that make holiday meal prep stress-free.

Just dump the ingredients in the crockpot, stir occasionally, and let it cook while you focus on other dishes. The result? A rich, creamy, and slightly sweet side dish that’s impossible to resist.

Want to make your family’s dinner extra special with minimal effort? This crockpot creamy corn is just the thing!

About Crockpot Creamy Corn

Crockpot creamy corn is a warm, buttery, and cheesy corn dish made in the slow cooker. It’s incredibly easy to prepare and comes together with just a few simple ingredients. Unlike traditional creamed corn, which requires stovetop cooking and constant stirring, this version is completely hands-off. The slow cooker does all the work, blending the flavors beautifully while keeping the texture perfectly creamy.

Compared to other corn side dishes, this one stands out because of its rich, velvety consistency. It’s not just corn mixed with cream—it’s thick, cheesy, and melt-in-your-mouth delicious. Plus, since it’s made in a crockpot, it stays warm for hours, making it a fantastic option for potlucks, family gatherings, and holiday dinners.

Why You’ll Love It

1. Ridiculously Easy to Make – Just toss everything into the crockpot and let it cook! No stirring, no stovetop mess, and no extra dishes to wash.
2. Creamy, Cheesy, and Comforting – The combination of cream cheese, butter, and milk makes this dish extra rich and indulgent. It’s like a warm hug in a bowl!
3. Perfect for Any Occasion – Whether it’s a holiday feast, a summer BBQ, or a cozy family dinner, this side dish fits right in.
4. Kid-Approved – Even picky eaters love this creamy, slightly sweet corn. It’s a great way to get kids excited about eating their veggies!
5. Great for Feeding a Crowd – Since it stays warm in the crockpot, it’s perfect for potlucks and parties. Plus, you can easily double the batch!

Ingredients

• 4 cups corn (frozen, canned, or fresh)
• 1 (8 oz) package of cream cheese (cubed)
• ½ cup unsalted butter (cubed)
• ½ cup milk
• ¼ cup heavy cream (optional, for extra richness)
• 2 tbsp sugar (adjust based on sweetness preference)
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder (optional, for extra flavor)
• ½ cup shredded cheddar cheese (optional, for a cheesy version)

Ingredient Notes

• Corn: You can use frozen, canned, or fresh corn. If using canned, drain it first. If using frozen, no need to thaw—it will cook perfectly in the slow cooker.
• Cream Cheese: Full-fat cream cheese makes the dish extra creamy, but you can use a lower-fat version if preferred.
• Butter: Unsalted butter is best so you can control the saltiness, but salted butter works too—just reduce added salt.
• Sugar: Adjust the amount based on how sweet you like your corn. Some brands of canned corn are naturally sweeter, so you may need less.
• Heavy Cream: This is optional but adds extra richness. If you like a thinner consistency, you can skip it or replace it with more milk.
• Cheese: Adding cheddar cheese makes it even more indulgent, but it’s totally optional. Try pepper jack for a little kick!

Kitchen Tools Needed

• Crockpot (Slow Cooker) – The star of the show! A 4 to 6-quart crockpot works best for this recipe. If you’re making a larger batch, go for an 8-quart size.
• Cutting Board & Knife – For cubing the cream cheese and butter. A non-slip cutting board makes prep easier.
• Measuring Cups & Spoons – To get the right amounts of milk, butter, and seasonings.
• Wooden Spoon or Silicone Spatula – For stirring the ingredients before and after cooking. A silicone spatula is great for scraping every last bit of creamy goodness from the crockpot.
• Serving Spoon – To scoop out the creamy corn when it’s ready to serve.

Personal Recommendation

I love using a programmable crockpot with a “keep warm” setting—it’s a lifesaver for meal prepping and potlucks. If you’re looking for a good one, the Crockpot 6-Quart Cook & Carry is a great option because it has a locking lid for easy transport!

Cooking Instructions

Step 1: Prep the Ingredients

Cut the cream cheese and butter into small cubes. This helps them melt evenly and blend smoothly into the corn mixture.

Step 2: Add Everything to the Crockpot

Place the corn, cream cheese, butter, milk, heavy cream (if using), sugar, salt, pepper, and garlic powder (if using) into the crockpot. Give it a quick stir to distribute the ingredients.

Pro Tip: If you’re using frozen corn, no need to thaw—it will cook perfectly in the slow cooker!

Step 3: Cook on Low for 3-4 Hours or High for 1.5-2 Hours

Cover the crockpot with the lid and let it do its magic. Stir once or twice during cooking to help the cream cheese and butter melt evenly.

Pro Tip: If you want the creamiest texture, cook on low—this gives the flavors time to blend beautifully!

Step 4: Stir and Adjust Seasoning

Once the cooking time is up, stir everything well to make sure the cream cheese and butter are fully incorporated. Taste and adjust seasoning if needed—add a little more salt or a sprinkle of sugar if you like it sweeter.

Step 5: Add Cheese (Optional)

If you’re making a cheesy version, stir in ½ cup shredded cheddar cheese at the end. Cover and let it sit for 5 minutes until the cheese melts into the creamy sauce.

Step 6: Serve Warm & Enjoy!

Scoop the creamy corn into a serving dish or serve it straight from the crockpot. If you’re hosting a gathering, leave it on the “Keep Warm” setting so it stays hot and ready to enjoy!

I love serving this with BBQ chicken, roasted turkey, or even just a simple grilled steak. It’s such a versatile side dish that works with almost anything!

Tips and Tricks for Success

• Use Full-Fat Ingredients for Maximum Creaminess – While you can use low-fat cream cheese and milk, the full-fat versions make this dish ultra-rich and delicious. If you’re making it for a special occasion, go all in!
• Don’t Skip the Occasional Stir – Stirring once or twice during cooking helps the butter and cream cheese blend smoothly. If you forget, don’t worry—it will still be delicious, but a good stir makes it even better.
• Make It Ahead for Stress-Free Meals – This dish reheats beautifully! Store leftovers in an airtight container in the fridge for up to 3 days. Warm it up on the stove or in the microwave, adding a splash of milk to bring back the creamy texture.
• Turn It Into a Casserole – Pour the finished creamy corn into a baking dish, sprinkle with breadcrumbs and extra cheese, and broil for a few minutes until golden and bubbly. Perfect for holidays!
• Want a Thicker Sauce? – If the mixture is too thin for your liking, remove the lid during the last 30 minutes of cooking to let some of the liquid evaporate.

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Ingredient Substitutions and Variations

• Dairy-Free Version: Swap the cream cheese for a dairy-free alternative like cashew cream, use plant-based butter, and replace the milk with unsweetened almond or oat milk.
• Spicy Kick: Add ½ tsp cayenne pepper or stir in diced jalapeños for a little heat. Pepper jack cheese also adds a nice kick!
• Sweet and Savory Twist: Replace white sugar with honey or maple syrup for a natural sweetness that pairs beautifully with the buttery corn.
• Bacon Lovers’ Version: Stir in crispy crumbled bacon at the end for a smoky, salty twist.
• Mexican-Style Creamed Corn: Add ½ tsp chili powder, a squeeze of lime juice, and crumbled cotija cheese for a fun flavor variation.

This dish is super flexible, so don’t be afraid to get creative with flavors!

Serving Suggestions

• With BBQ or Grilled Meats – This creamy corn pairs perfectly with BBQ chicken, pulled pork, or grilled steak. The sweet and savory flavors balance out smoky meats beautifully.
• Alongside Holiday Dishes – Serve it with roasted turkey, glazed ham, or prime rib for a stress-free holiday side that everyone will love.
• Over Mashed Potatoes – Spoon some of this creamy corn over a bed of fluffy mashed potatoes for the ultimate comfort food experience. Trust me, it’s so good!
• With a Hearty Casserole – This dish makes a great side for baked casseroles like meatloaf or chicken and rice. The creamy texture adds a nice contrast.
• Topped with Crushed Crackers or Bacon – Sprinkle some crushed Ritz crackers or crispy bacon bits on top for extra crunch and flavor!

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Storage and Reheating Instructions

Storing Leftovers:
Let the creamy corn cool completely before transferring it to an airtight container. Store it in the fridge for up to 3 days.

Reheating:

• Stovetop: Heat over low heat, stirring occasionally. Add a splash of milk or cream to bring back the creamy consistency.
• Microwave: Warm in 30-second intervals, stirring in between, until heated through.
• Slow Cooker: If you’re reheating for a crowd, place it back in the crockpot on low for about an hour, stirring occasionally.

Freezing Tips:
While you can freeze this dish, the texture may change slightly. If you do freeze it, thaw it in the fridge overnight and reheat it slowly, adding extra milk to smooth it out.

I love making extra and using leftovers as a topping for baked potatoes—it’s an easy way to turn leftovers into something new and exciting!

Frequently Asked Questions

Can I use fresh corn instead of canned or frozen?

Absolutely! Fresh corn adds a wonderful natural sweetness. Just cut it off the cob and use it as you would frozen or canned corn. No need to pre-cook it—the crockpot will do all the work!

Can I make this on the stovetop instead?

Yes! Combine all ingredients in a large pot over medium-low heat. Stir frequently and cook for about 15–20 minutes until the mixture is creamy and heated through.

How can I make this dish thicker?

If you prefer a thicker consistency, remove the crockpot lid during the last 30 minutes of cooking to let excess moisture evaporate. You can also stir in a little extra cream cheese or a tablespoon of cornstarch mixed with milk.

Can I double this recipe?

Definitely! Just use a larger crockpot (at least 6–8 quarts) to ensure everything cooks evenly. It’s perfect for feeding a crowd at holidays or potlucks!

What if my creamy corn turns out too thick?

No problem! Stir in a little warm milk or heavy cream until you reach your desired consistency. This trick works great when reheating leftovers too!

Can I make this ahead of time?

Yes! You can cook it a day in advance, store it in the fridge, and reheat it in the crockpot on low before serving. Just add a splash of milk to keep it creamy!

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I’d love to hear how this turns out for you! Did you add any fun twists, like extra cheese or bacon? Let me know in the comments—I can’t wait to hear what you think!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!