We were pleasantly surprised by how delicious this slow cooker creamed corn turned out. Using high-quality sweet corn makes a big difference—when corn is at its peak it lends a natural sweetness and creamy texture that truly tastes like summer.
A Few Thoughts
If fresh corn isn’t available, drained canned corn works fine. For a spicier twist, swap half of the cream cheese for pepper jack (about 1/2 cup cubed) or add just a pinch of cayenne. Keep the heat subtle so you don’t mask the corn’s natural sweetness.
If you like richer results, substitute heavy cream for the milk. This dish reheats well and makes a comforting side for weeknight dinners or holiday gatherings.
Also try my southern creamed corn for a slightly different take with more traditional Southern flavors.
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Slow Cooker Creamed Corn
Equipment
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Slow cooker
Ingredients
- 6 cups corn kernels (about 3 cans drained or scraped from 8 ears fresh)
- 1 cup whole milk
- 1 tablespoon sugar
- 8 ounces cream cheese cubed
- Kosher salt
- Ground black pepper
- 1 stick unsalted butter
Instructions
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Place corn, milk, sugar and cream cheese into the slow cooker.
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Sprinkle with salt and pepper. Cook on low for 5 hours, stirring occasionally.
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Add the stick of butter and cook another hour, stirring occasionally until the mixture is creamy and heated through.
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Taste and adjust seasoning as needed. Serve warm.
Notes
Nutrition
Nutritional values are approximate.