This crockpot creamed corn is rich and creamy with buttery corn and cream cheese. It takes just 5 minutes of prep and frees up oven space for Thanksgiving dinner.

More corn side dishes we love include corn casserole, corn pudding with Jiffy mix and honey butter skillet corn.

Creamed corn in a white bowl with a spoon.

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Key Takeaways: Crockpot Creamed Corn

  • Just 5 minutes of prep: Add the ingredients to the crockpot and let it do the cooking.
  • Rich and creamy: Cream cheese, butter and half-and-half create a creamy sauce for the sweet corn.
  • Canned or frozen corn: Use drained canned corn or frozen kernels for a convenient side dish.
  • Perfect for Thanksgiving: This crock pot creamed corn recipe frees up oven space and stays warm in the slow cooker until dinner.

Why I Love This Recipe

This crockpot creamed corn is a family favorite on our Thanksgiving menu alongside roasted turkey, and we love serving it with baked ham at Christmas, too.

It’s a slow cooker twist on my grandma’s classic creamed corn recipe, with tender sweet corn in a buttery cream cheese sauce. There’s always a spot for it on our holiday table!

XO - Jamielyn
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“This recipe is so delicious. I’m not a big corn fan, but I loved it. It was super easy to make to on a busy Thanksgiving day. Thanks.”

Alena

Ingredients for Creamed Corn with Cream Cheese

Creamed corn ingredients including canned corn, butter, cream cheese and seasonings in the base of a slow cooker.

Find the full printable recipe with specific measurements below.

  • Corn: Canned corn in the crockpot works best. Make sure to drain it first before adding to the crockpot.
  • Half-and-half: I love the rich flavor half-and-half adds. You can also use heavy cream or milk, if preferred.
  • Butter: I used salted butter, but you can also use unsalted and sprinkle in a little more salt for flavor.
  • Cream cheese: This makes the texture super creamy and delicious.
  • Sugar: Add a few Tablespoons sugar to give the dish a subtle sweetness.
  • Nutmeg: This is the secret ingredient in this recipe. It’s not over powering, but adds the perfect subtle flavoring to the traditional version.
  • Salt and pepper: You don’t need a lot, just enough to add a little more flavor. Give your creamed corn a taste once it’s done, add more salt and pepper if needed.

Variations and Additions

  • Bacon: Sprinkle crispy, crumbled bacon over the corn just before serving.
  • Fresh herbs: Top with chopped chives, green onions or parsley.
  • Cheese: Stir in shredded cheddar during the last 30 minutes of cooking.
  • A little heat: Add a dash of hot sauce or finely diced jalapeños.
  • Honey: Swap the sugar for honey, adjusting the amount to taste.

How to Make Crockpot Creamed Corn

It just takes adding a few ingredients to the slow cooker and walking away. It is super simple to make the best cream corn with cream cheese!

Crockpot creamed corn in the slow cooker with a wooden spoon.
  1. Add to crockpot. Add corn and half-and-half to crock pot. Place cream cheese and butter on top, then add in the rest of the spices.
  2. Cook. Turn crockpot to low and cook for 2 to 3 hours. Make sure to stir halfway in between.
  3. Season and keep warm. Salt and pepper to taste, then turn crockpot to warm until serving.
A close up of creamed corn being served from the slow cooker with a wooden spoon.

Alternate Stovetop Cooking Method

You can also make this creamed corn on the stove. I prefer frozen corn for this method.

Melt the butter in a pan over medium heat. Add the half-and-half and cream cheese, stirring until melted and smooth, about 7 minutes.

Stir in the seasonings, sugar and corn. Reduce the heat to low and simmer for 15 to 20 minutes, stirring occasionally, until thickened.

Crockpot Creamed Corn FAQs

Can I use frozen or fresh corn instead of canned?

Yes, substitute 4½ cups of frozen or fresh corn kernels for the drained canned corn.

How do I thicken crockpot creamed corn?

Stir well once the cream cheese has melted. The sauce will continue to thicken as it sits before serving.

Can I mash the corn for a different texture?

While I love that the corn stays firmer with this method, you could use a potato masher or even immersion blender to make it a bit more creamed.

A bowl of crockpot creamed corn in a rich sauce with cream cheese.

More holiday crockpot recipes include crockpot mashed potatoes, slow cooker carrots and crockpot mac and cheese with cream cheese!

More Holiday Side Dish Recipes

creamed corn

Crockpot Creamed Corn

5 from 13 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 12
An easy crockpot creamed corn made with canned corn and a rich, buttery cream cheese sauce, perfect for the holidays
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Equipment

  • 1 small crockpot

Ingredients 

  • 4 ½ cups sweet corn (3 cans, drained)
  • ⅓ cup half-and-half , can also use heavy cream
  • 4 Tablespoons salted butter
  • 1 (8-ounce) package cream cheese
  • 2 Tablespoons granulated sugar
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt , plus more to taste
  • ¼ teaspoon ground black pepper , plus more to taste

Instructions

  • Add ingredients to slow cooker: In a crockpot (I used a smaller 2 1/2 quart size), add 4 1/2 cup drained canned corn and 1/3 cup half-and-half. Place 8 ounce cubed cream cheese and 4 Tablespoons butter on top of the corn. Add 2 Tablespoons sugar, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cover. 
  • Cook on low. Cook on low 2 to 3 hours, stirring halfway in between. 
  • Set crockpot to warm. Salt and pepper, to taste. Set crockpot to warm until ready to serve. It will thicken as it sits. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Cook on stove: Use frozen corn instead of canned. Melt butter in pan over medium heat, then add half-and-half and cream cheese cubes. Stir for about 7 minutes until thickened, then mix in spices and sugar. Add the corn and turn heat to low. Simmer for about 15-20 minutes, or until the mixture has thickened. 
Make-ahead: Store it in a sealed container in the refrigerator for up to 3 days. Warm it in your slow cooker (or in the microwave) before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave, stirring in a splash of milk or cream to loosen the sauce.

Nutrition

Calories: 172kcal, Carbohydrates: 15g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 31mg, Sodium: 191mg, Potassium: 162mg, Fiber: 1g, Sugar: 6g, Vitamin A: 546IU, Vitamin C: 3mg, Calcium: 29mg, Iron: 0.3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.