Crock Pot Creamed Corn
Smooth, creamy, and just a little extra special, this Cheesy Creamed Corn recipe cooks up effortlessly in the crock pot.
Slow Cooker Cream Cheese Corn Recipe
Firm, full size, frozen kernels of corn that were harvested at just the right ripeness hold up best and taste nice with the creamy sauce coating. This easy slow cooker corn recipe reminds you of something you’ve enjoyed before.
A cross between a classic corn casserole and a basic version of our Mexican Corn Dip with Cream Cheese, this cheesy corn has a fresh vegetable feel that is creamy and corny. The name truly says it all.
Great to share at a holiday meal along with Slow Cooker Mashed Potatoes, Old Fashioned Cornbread Dressing, Roaster Oven Ham and Lime Jello with Cottage Cheese.
Why This Cheesy Creamed Corn Recipe Works:
- Toss a few ingredients into the slow cooker, give it a stir or two, and enjoy perfectly creamy, flavorful corn.
- Our cheesy corn travels well in a locked slow cooker.
- Creamed corn holds well on warm when stirred frequently for a holiday like Thanksgiving, Christmas, Easter or for a funeral meal.
Ingredients Needed
- Frozen Corn – use whole kernels for best results – we have found store brand works just as well as name brand and is often half the price.
- Cream Cheese – store brand is fine.
- Butter
- Milk & Water – create the sauce that allows the cream cheese to lightly coat each kernel.
- Sugar – just a pinch, it doesn’t take much at all.
- Cheddar Cheese – I like to use a block and shred right into the crock pot – it melts so beautifully.
Step By Step Instructions
Add frozen corn into a lightly greased crock. We use a 6 or 7 quart slow cooker, but smaller would work fine.
Add all ingredients except for cheddar cheese.
Cover and cook on low. Stir every 45 minutes for best results.
When you start with cubes of cream cheese it cooks a bit faster, but the block works too – it can just be cut up when stirring.
Keep cooking and stirring. Try to stir before the edges get too brown.
When the cream cheese is melted stir and then sprinkle the sharp cheddar cheese on top.
Once the cheese is melted the corn is ready to serve. Turn down to keep warm and enjoy!
To double this batch of creamed corn, started with softened cream cheese and butter and slice them up well to make mixing into the corn faster.
Stir more often to keep the kernels and dairy products on the edge of the crock from burning. We recommend only using the low setting to allow the corn to cook evenly.
Here are the notes to make Sweet Corn for 100 people.
More Easy Side Dish Recipes
- Crock Pot Mac and Cheese No Boil
- Fruit Salad with Cool Whip and Pudding
- Ramen Noodle Salad with Apple Cider Vinegar
- Lima Bean Casserole recipe
Crock Pot Creamed Corn
Ingredients
- 48 ounces frozen corn
- 8 ounces cream cheese cubed
- 1/4 cup butter sliced
- 1/4 cup milk
- 1/4 cup water
- 2 tablespoons sugar
- 1/2 cup sharp cheddar cheese
Instructions
- Lightly coat a crock with non-stick cooking spray. Add 48 ounces frozen corn.
- Add cubes of 8 ounces cream cheese and slice of 1/4 cup butter.
- Pour 1/4 cup milk and 1/4 cup water in and sprinkle 2 tablespoons sugar over the top. Cover and cook on low.
- After 45 to 60 minutes stir well.
- Total cooking time is 3 to 4 hours on low. Stir every 30 to 45 minutes until cooked through. Sprinkle 1/2 cup sharp cheddar cheese on top and stir gently 15 minutes before serving. Enjoy!
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