Slow Cooker Creamed Corn – Made with a secret ingredient to give this classic dish a twist! Super creamy, rich and has amazing flavor. This creamed corn recipe is delicious and so easy to make!
If you’re looking for an easy slow cooker dish to bring for Thanksgiving, this creamed corn is perfect for you! Prep time is just 5 minutes and you can throw it in and forget it. You’ll also love crockpot spiral ham, slow cooker mac & cheese and crockpot mashed potatoes.
Creamed corn
Today I’ll be sharing a twist on one of my favorite Thanksgiving recipes that my grandma always made. Creamed corn is one of those foods that I’m picky about. I don’t like my corn mashed and I definitely don’t like it to taste bland. This creamed corn recipe is definitely far from bland! It combines all of the delicious flavors, making it nice and creamy with an amazing taste.
If you do happen to like your creamed corn more on the mushy side…you can mash it up a little bit with a masher. But trust me, definitely try it this way! And yes, there may be half and half, butter and cream cheese. Shh…don’t tell!
You won’t regret making this creamed corn recipe. Definitely always a family favorite for the holidays. Can’t wait to enjoy Thanksgiving with family and friends. So much to be grateful for this year!
Ingredients for crock pot creamed corn
The secret ingredient that I added to this crock pot creamed corn is nutmeg. It’s not over powering, but adds the perfect subtle flavoring to the traditional creamed corn recipe (which can sometimes be a little bland).
- Corn
- Half and half (or heavy cream or milk)
- Butter (salted)
- Cream cheese
- Sugar
- Nutmeg
- Salt and pepper
How to make creamed corn
Scroll down for the printable creamed corn recipe.
- Add corn and half and half to crock pot (I used this 2 1/2 quart). Then place cream cheese and butter on top of corn, then add the rest of the spices.
- Turn crockpot to low and cook for 2 to 3 hours. Make sure to stir halfway in between.
- Salt and pepper to taste, then turn crockpot to warm until serving.
Stove top creamed corn
You could easily make this homemade cream corn in a pan on the stove if you prefer. If cooking creamed corn on the stove, I’ve found that using frozen corn works best. To start, simply add butter to a pan over medium heat and melt. Then add the half and half and cream cheese. Stir until the mixture has thickened and melted (about 7 minutes). Add in the spices and sugar and mix. Then add in the corn and turn heat to low. Simmer for about 15 to 20 minutes, until creamed corn has thickened.
Toppings for creamed corn recipe
- Bacon
- Chives
- Fresh parsley
- Shredded cheese
- Additional salt and pepper to taste
Creamed Corn Recipe
Ingredients
- 4 1/2 cups corn (3 cans, drained)
- 1/3 cup half and half (can also use heavy cream or milk)
- 4 Tablespoons salted butter
- 8 ounces cream cheese
- 2 Tablespoons sugar
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon pepper (more to taste)
Instructions
- Place the corn and half and half into the slow cooker (I used a smaller 2 1/2 quart size). Then place the cream cheese and butter on top of the corn. Add the sugar, nutmeg, salt and pepper and cover.
- Cook on low for 2-3 hours, stirring half way in between.
- Salt and pepper to taste. Turn to warm until ready to serve. The creamed corn will thicken as it sits.
Nutrition
This creamed corn recipe is the perfect side dish for Thanksgiving because it literally takes 5 minutes to put together and then the slow cooker will do all the work for you. ;)
So let’s hear it… what is your favorite side dish for Thanksgiving?
Creamed corn is one of my favorites! Love that I can just through it in my slow cooker!
So creamy and delicious, it’s a great side dish!
I’ve been cookingbseveral years, but did not understand the amount of corn listed in the post. 45.75 ounces 15.25 oz ???? Was itsupposed to read four, 15.25o.z cans of corn, drained?
Hi Pat! I’m sorry for the confusion. It is supposed to be 3 (15.25 oz) cans. I will change that mistake right now! :)
Sorry for the new comment, Jamielyn – it won’t let me reply to your comment. That does help – a lot. The picture looked like the smaller crock pot, I just wanted to be sure my eyes weren’t deceiving me. Can’t wait to try this!
Sorry I’m a little late to the post, I just found it via Yellow Bliss Road. I’m curious – what sized crock pot did you use for this recipe?
Hi Bonnie! To be honest, I am not certain what size was used – I think it might be a one-and-a-half quart slow cooker.
The key to using a slow cooker is to fill it at least halfway. If yours are too big, you can put the food in a ceramic dish that fits inside, add about an inch of water, and call it good! That way, too, you can remove the dish (carefully!) dry it off, and then add it to your table or buffet (perhaps with a trivet under it). Hope that helps! :)
I’m an American living in Iceland. In 12 yrs, I’ve found 1 sml can of creamed corn on a grocery store shelf & none since. I decided to live w/o it until I had a serious craving for cornbread & my favorite recipe for it uses creamed corn. Altho not the purpose of your post, your recipe worked great for me! Made as written, but I added a kitchen towel over the crockpot before putting the lid on to stop water condensation dripping into the pot. I let it cook the full 3 hrs & will shorten the time in the future as there was separation of the creamy & butter ingredients. For you, it’s ready-to-eat & delicious. For me, I got the perfect consistency for my cornbread using my immersion blender. (Sorry this was lengthy) Great recipe!
I’m so glad this recipe worked for your cornbread recipe! Sounds delicious.
Just put this on my list for Thanksgiving this year! YUM!
So excited to give this a try!
This looks delicious! I love the all-spice addition. YUM
Your recepe look very easy and delicious, when i try some of then i will comment again…
Thanks Sara! Hope you enjoy this, it is one of my favorites for Thanksgiving! :)