Crock Pot Creamed Corn Recipe

Crock Pot Creamed Corn is an easy side dish that is perfect for Thanksgiving, Christmas, potlucks or any family dinner. Frozen corn cooks with cream cheese, butter and a few simple seasonings until it becomes warm, creamy and slightly sweet.

Although you can buy canned creamed corn, this homemade version has a much better texture and flavor. The corn kernels remain tender instead of turning mushy, and the creamy sauce coats every kernel.

Best of all, the recipe requires very little preparation. Add the ingredients to the crock pot, let everything cook and stir the mixture before serving. It is an easy way to prepare a holiday side dish without using valuable space on the stove or in the oven.

This is especially helpful on Thanksgiving when the kitchen is already busy. The turkey may be roasting in the oven, potatoes are cooking on the stove and several other side dishes still need to be heated.

By making the creamed corn in a crock pot, you can prepare it early and keep it warm until everyone is ready to eat.

Why Make Creamed Corn In A Crock Pot?

The biggest benefit of making creamed corn in a crock pot is convenience. There is no need to stand over a saucepan or worry about the cream scorching on the bottom.

The corn slowly heats while the cream cheese, butter and milk melt together. Once everything is stirred, the mixture becomes thick and creamy.

It is also a good recipe to take to a potluck or holiday gathering. Once the corn is cooked, switch the crock pot to the warm setting and serve it directly from the pot.

This makes it easy to transport and eliminates the need to find another serving dish when you arrive.

However, be sure to stir the corn occasionally while it is being kept warm. The sauce will continue to thicken as it sits.

If it becomes thicker than you prefer, stir in a small amount of milk until it reaches the desired consistency.

What Type Of Corn Is Best?

Frozen corn is my preferred choice for this Crock Pot Creamed Corn recipe. It holds its shape well and has a fresh flavor without requiring any cutting or draining.

There is no need to thaw the corn before adding it to the crock pot. Pour it directly from the bag into the pot.

Fresh corn can also be used when it is in season. Remove the husks and silk and then slice the kernels from the cobs. You will need approximately 5 to 6 cups of kernels.

Although canned corn can be used, it must be drained thoroughly. Any liquid left in the cans can make the sauce thin and watery.

For the best texture, use three or four 15-ounce cans of corn, depending on how creamy you want the finished dish. Drain the corn in a colander and allow it to sit for several minutes before adding it to the crock pot. I prefer to save my canned corn for my Jiffy Corn Casserole recipe.

Crock Pot Creamed Corn Ingredients

Frozen Corn

Use approximately 32 ounces of frozen corn. White, yellow or a combination of both can be used.

Sweet corn provides the best flavor, especially because this recipe includes only a small amount of added sugar.

Cream Cheese

A standard 8-ounce block of cream cheese creates the rich and creamy base.

Full-fat cream cheese will provide the smoothest sauce. Reduced-fat cream cheese can be used, although the sauce may be slightly thinner.

Cut the cream cheese into cubes before placing it over the corn. The smaller pieces will melt more evenly.

Butter

Butter adds flavor and helps create a smooth sauce.

I prefer to use unsalted butter so that I can control the amount of salt in the recipe. However, salted butter can be used. Simply reduce the added salt and adjust it after the corn has finished cooking.

Milk

Milk thins the cream cheese and butter mixture so it can coat the corn.

Whole milk produces the creamiest results, but 2 percent milk will also work. Heavy cream or half-and-half can be used for an even richer side dish.

Sugar

A small amount of sugar brings out the natural sweetness of the corn.

You can reduce or leave out the sugar if your corn is already very sweet. It is best to start with a small amount because additional sugar can always be added before serving.

Salt And Pepper

Salt balances the sweetness and brings the other flavors together.

Black pepper adds a little flavor without making the dish spicy. White pepper can be used if you do not want to see black specks in the finished corn.

How To Make Crock Pot Creamed Corn

Begin by spraying the inside of a 4-quart or larger crock pot with nonstick cooking spray. This will make cleanup easier and help prevent the creamy sauce from sticking around the edges.

Add the frozen corn to the crock pot and spread it into an even layer.

Place the cubed cream cheese and butter over the top of the corn. Then pour in the milk and sprinkle the sugar, salt and black pepper over the other ingredients.

There is no need to stir the ingredients at this point. Cover the crock pot and cook on low for 3 to 4 hours or on high for 1½ to 2 hours.

After the first hour of cooking, remove the lid and stir the corn. The cream cheese may still look lumpy, but it will continue to soften as the mixture cooks.

Replace the lid and continue cooking until the corn is hot and the cream cheese and butter have completely melted.

Stir the mixture well before serving. As you stir, the cream cheese mixture will become smooth and coat the corn kernels.

Taste the creamed corn and add additional salt, pepper or sugar as desired.

How To Thicken Creamed Corn

The sauce will thicken naturally as it cooks and as it sits after cooking. Therefore, give it a few minutes before deciding whether it needs to be thicker.

If the sauce is still too thin, remove the lid and cook the corn on high for another 15 to 20 minutes. Stir it occasionally so the sauce does not stick around the edges.

You can also mash some of the corn kernels against the side of the crock pot. This releases some of their natural starch and gives the dish a texture that is closer to traditional creamed corn.

For a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of cold milk. Stir the slurry into the hot corn and cook for another 10 to 15 minutes.

Do not add dry cornstarch directly to the crock pot because it can form small lumps in the sauce.

What If The Creamed Corn Is Too Thick?

Creamed corn will continue to thicken while it is being kept warm.

If the sauce becomes too thick, add milk 1 tablespoon at a time. Stir well after each addition and allow the mixture to heat before adding more.

Avoid adding too much milk at once. It is easy to thin the sauce, but it takes longer to thicken it again.

Recipe Variations

This basic recipe has a mild flavor that pairs well with almost any main dish. However, there are several ways to change it.

For a cheesy version, stir in ½ cup of shredded cheddar cheese during the last 20 minutes of cooking.

For a little heat, add a finely diced jalapeño or a small can of drained diced green chiles. We call this Angry Creamed Corn.

Cooked and crumbled bacon can be stirred into the corn just before serving. Save a little bacon to sprinkle over the top.

For a savory version, leave out the sugar and add ½ teaspoon of garlic powder and ½ teaspoon of onion powder.

You can also garnish the finished corn with sliced green onions, chopped chives or a light sprinkle of smoked paprika.

Can You Make It Ahead Of Time?

Crock Pot Creamed Corn can be prepared a day or two before it is needed.

Cook the corn as instructed and allow it to cool. Transfer it to a covered container and store it in the refrigerator.

To reheat it in the crock pot, add the corn to the pot with a splash of milk. Cover and heat on low for 1 to 2 hours, stirring occasionally.

If you are reheating a smaller amount, place it in a saucepan over low heat or use the microwave. Add a little milk as needed to loosen the sauce.

Keeping Creamed Corn Warm

Once the corn has finished cooking, turn the crock pot to the warm setting.

It can remain on warm for approximately 2 hours. Stir it every 20 to 30 minutes so that the sauce remains smooth and the edges do not dry out.

Keep the lid on between servings. Every time the lid is removed, heat escapes and the surface of the corn begins to cool.

How To Store Leftovers

Allow leftover creamed corn to cool and then transfer it to a covered container. Store it in the refrigerator for up to 4 days.

The sauce will become thick when it chills. Add a small amount of milk before reheating it.

Creamed corn can be frozen, although the texture of the cream cheese sauce may change slightly. Place the cooled corn in a freezer-safe container and freeze it for up to 2 months.

Thaw it overnight in the refrigerator and reheat it slowly. Stir frequently to help the sauce become smooth again.

Enjoy! Mary

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