Crock Pot Creamed Corn is a beloved family recipe that’s incredibly simple to prepare. With just a few minutes of prep, your slow cooker does the rest. A small secret ingredient adds a subtle, savory note that makes this the best creamed corn you’ll ever serve. It’s ideal for weeknight dinners, summer barbecues, potlucks, and holiday tables—especially when you want to free up oven space on Thanksgiving.
“Served this for a group of picky eaters — risky, I know! It was a HUGE hit. Even the pickiest kept commenting on how good it was!”
– KP
Creamy, buttery corn is a comfort-food favorite, and this crock pot version makes it effortless. This creamed corn uses simple pantry ingredients and comes together in minutes. We often make it year-round because it pairs beautifully with a wide range of main dishes.
This slow-cooker creamed corn is versatile: serve it at summer barbecues, add it to a Mexican-inspired spread, or bring it to your holiday table. The prep takes about five minutes, and then the slow cooker finishes the work. Because it stays warm in the crock pot, it’s perfect for busy entertaining and potlucks.
Instructions
- Add corn to the slow cooker. Use canned or frozen corn—either white shoepeg corn or yellow sweet corn works. Shoepeg corn tends to be a little sweeter, but canned sweet corn or frozen corn are both fine alternatives.
- Add a can of diced green chiles. This is the family’s secret ingredient. It adds bright, savory flavor without noticeable heat in most mild varieties.
- Top with cubed butter and cream cheese. Place cubed unsalted butter and cubed cream cheese on top of the corn; they’ll melt during cooking and create a rich, creamy sauce.
- Season with salt and pepper. Sprinkle about ½ teaspoon of salt and ½ teaspoon of black pepper over the mixture to balance the sweetness.
- Slow cook until creamy. Cover and cook on high for 1 hour or on low for 2–3 hours. When the butter and cream cheese have melted, stir everything together. Keep the pot on warm if you need to hold the dish for service.
Frequently Asked Questions
- What size slow cooker should I use? A 3–3.5 quart crock pot is a comfortable size for this recipe, but any medium slow cooker will work. For smaller gatherings, a 2.5 quart cooker can work if you halve the recipe.
- Can I use fresh corn? Absolutely. About 5 cups of fresh kernels (roughly 5–7 ears, depending on size) replaces the canned or frozen amount. Grilling the ears first for 8–10 minutes and then removing the kernels adds a pleasant smoky flavor.
- Can I make this on the stovetop? Yes. Melt the butter and cream cheese in a medium saucepan over medium heat, stir until combined, then add corn, diced green chiles, salt, and pepper. Simmer on low 10–15 minutes until heated through.
- How long do leftovers last? Store leftover creamed corn in an airtight container in the refrigerator for up to 7 days. Reheat in the microwave for a couple of minutes, or warm on the stove for 8–10 minutes for larger portions.
What to Serve It With
This creamed corn pairs well with many mains. Try these combinations:
- Thanksgiving: Mashed potatoes and roasted or bacon-wrapped turkey breast.
- Christmas: Smoked prime rib with creamy mashed potatoes.
- Summer BBQ: Grilled or barbecued chicken and a cool potato salad.
- Mexican Fiesta: Grilled chipotle-lime chicken skewers and seasoned rice.
- Southern Dinner: Crispy fried chicken and buttery corn bread or loaded potato bread.
No matter the season, this creamed corn is a crowd-pleasing side that complements many menus. It’s a favorite in the family because it’s easy, comforting, and versatile.
More Easy Side Dishes
Try these other simple, delicious sides to round out any meal:
Roasted Carrots
Broccoli Cheese Casserole
Instant Pot Mashed Potatoes
Maple Bacon Brussels Sprouts
Crock Pot Creamed Corn
6 servings
5 minutes
1 hour (high) or 2–3 hours (low)
1 hour 5 minutes (approx.)
Whitney Bond
Ingredients
- 44 ounces white shoepeg corn (about 4 x 11 oz cans), drained
- 1 can (4 ounces) diced green chiles
- ¼ cup butter, cubed
- 8 ounces cream cheese, cubed
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Add the drained corn and the diced green chiles to the slow cooker. Place the cubes of butter and cream cheese on top.
- Sprinkle the salt and black pepper evenly over the corn.
- Cover and cook on high for 1 hour, or on low for 2–3 hours.
- Remove the lid and stir thoroughly so the butter and cream cheese blend into a smooth, creamy sauce.
- Serve right away, or keep the slow cooker on warm for up to 4 hours for easy entertaining.
Notes
- Swap with canned yellow corn: If using canned yellow sweet corn (usually 15.25 oz cans), use three cans to equal the same volume.
- Use frozen corn: Frozen corn works well too. Most bags are 10–14 oz; you’ll need about 40–45 oz total (three to four bags, depending on size).
Nutrition Facts (per serving)
Calories: 367 kcal • Carbohydrates: 40 g • Protein: 7 g • Fat: 23 g • Saturated Fat: 12 g • Cholesterol: 62 mg • Sodium: 832 mg • Fiber: 5 g • Sugar: 8 g
Did you make this recipe?
If you tried it, consider leaving a rating or sharing your experience.