This Crock Pot Creamed Corn Recipe is the easiest and most delicious side dish for any meal. Sweet corn with butter and cream cheese, lightly seasoned and ready to serve with chicken, pork, fish, roast beef, or turkey.
Crock Pot Creamed Corn
We absolutely love this Crock Pot Creamed Corn Recipe for a super easy to prepare corn side dish that everyone always enjoys. During the holidays, sometimes the oven and stove top are filled with other dishes, so it’s nice to know the corn can be slowly cooking in a Crock Pot while we make the turkey or ham and other sides. I also like to make this corn to bring to a potluck or picnic because it stays warm and ready to serve in the Crock Pot.
Here’s what you’ll need to make the Crock Pot Creamed Corn Recipe (the exact measurements and full recipe instructions are below in the printable recipe card):
- Frozen corn – no need to even thaw!
- Butter – I use regular salted butter, but you can use unsalted instead if you need to reduce salt intake.
- Cream cheese
- Granulated sugar
How to Make Crock Pot Creamed Corn
This really could not be easier! Just pour the corn into a 4 or 5-quart slow cooker. Place the butter and cream cheese on top.
Sprinkle the sugar and salt over the ingredients in the slow cooker. Set the slow cooker to low heat and cook for 4 hours.
Stir once after the butter is completely melted.
Corn for a Crowd
This recipe serves 12 people, but you can very easily double or triple the ingredients to make enough to serve more. In the recipe card below you will see buttons to double (or more) the recipe ingredients.
Quick Skillet Method
Although one of the perks of this recipe is that you can throw everything into a slow cooker and not mess with it for a few hours until it’s done, you might want to cook this recipe quickly on the stove top. To do this, simply add all of the ingredients to a large skillet (you may want to cut the butter and cream cheese into cubes so they melt quicker), cover with a lid, and cook over medium heat stirring occasionally until the sauce is creamy.
How to Store Leftovers
Keep the leftover corn in an airtight food storage container. It will stay fresh in the refrigerator for up to three days.
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Crock Pot Creamed Corn
- 30 ounces frozen whole-kernel corn
- 8 ounces cream cheese
- 1/2 cup (1 stick) butter
- 2 tablespoons granulated sugar (or honey)
- 1/2 teaspoon salt
- Pour the corn into a 4 or 5-quart slow cooker.
- Place the butter and cream cheese on top.
- Sprinkle the sugar and salt over the ingredients in the slow cooker.
- Set the slow cooker to low heat and cook for 4 hours.
- Stir once after the butter is completely melted.
- Stir well and serve warm.
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