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Crockpot Creamed Corn

Crockpot creamed corn cooks slowly in a 6-quart slow cooker until the corn is hot and coated in a smooth, creamy sauce. Cream cheese and butter melt right into the corn for a rich, easy side dish.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 bag (16 oz) frozen corn
  • 0.5 cup heavy cream
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 block (8 oz) cream cheese cut into cubes
  • 0.25 cup unsalted butter 4 tablespoons, cut into pieces

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the frozen corn, heavy cream, sugar, salt, and black pepper to a 6-quart slow cooker and stir to combine.
  2. Scatter the cream cheese and butter over the top.
  3. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 2 1/2 hours, stirring once about halfway through, until the corn is hot and the cream cheese and butter have melted.
  4. Stir until the sauce is smooth and coats the corn, then serve.

Notes

For the smoothest sauce, stir thoroughly after the cream cheese and butter have melted. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the texture may soften after thawing. For a dairy-free variation, use plant-based cream, cream cheese, and butter.