Slow Cooker Creamed Corn

This comforting Slow Cooker Creamed Corn is an easy recipe I make with sweet corn, green chiles, cream, simple seasonings, and plenty of cheddar cheese. If you enjoy canned creamed corn, this homemade version will surprise you in the best way. I am confident once you try this thick and creamy sweet corn, canned creamed corn will no longer have a place in your kitchen.

Who else loves corn? In my case I absolutely enjoy cooking with it because it is naturally sweet and becomes tender as it cooks. That balance makes corn perfect for creamy side dishes with both texture and rich flavor. My family absolutely adores when I make side dishes with corn, and honestly, I can not blame them. Recipes like my corn casserole and my easy corn pudding casserole are always requested at our table. Corn makes everyday meals comforting and familiar, which is why I use it as the main ingredient in my slow cooker creamed corn recipe.

To make this recipe, I blend corn with heavy cream and cream cheese, then combine it with green chiles and simple seasonings to create a rich and delicious mixture. I cook everything in the slow cooker for a couple of hours on high, and once it is done, I stir in butter and cheddar cheese for a comforting side dish that pairs perfectly with holiday mains. Since it stores very well, I enjoy it all year round, which is the main reason I love it so much, and I hope you give it a try.

Why you will love this recipe

• Hands off cooking that saves time: I add everything to the slow cooker, stir it once, and then let it cook. This works so well for busy days, holidays, and family dinners when oven space and time matter.
• Creamy texture made from real ingredients: I blend part of the corn with heavy cream and cream cheese, which creates a thick and smooth base instead of relying on canned creamed corn.
• Mild flavor everyone enjoys: The sweetness of the corn pairs nicely with green chiles, butter, salt, and pepper for a balanced flavor that works for kids and adults.
• Easy to serve now or later: I typically make this ahead because it stores well and reheats easily for another dinner or gathering. Having a go-to side dish ready in the fridge makes meal planning much easier during busy weeks with kids.

What you will need

• Frozen corn: You can also use fresh or canned corn, depending on what you have on hand.
• Dairy ingredients: I use butter, cream cheese, heavy cream, and shredded cheddar cheese to create a creamy and rich texture. Sour cream or Greek yogurt can be used in place of heavy cream if needed.
• Seasonings: Garlic powder, kosher salt, and black pepper are what I use.
• Green chiles: These add mild heat, and you can reduce the amount or skip them if you prefer a softer flavor.

How to make

1. Combine the creamy base: I add the cream cheese, one cup of the corn, and the heavy cream to a food processor or a large bowl. I blend everything together until the mixture is smooth and creamy.

2. Cook in the slow cooker: Next, I pour the cream mixture into the slow cooker along with the green chiles, seasonings, and the remaining corn. I stir everything together so the ingredients are well mixed before cooking.

3. Finish cooking: I mix everything well, then cook it on high for 2 to 3 hours until the mixture is fully melted and creamy.

4. Serve: Finally, I stir in the butter and shredded cheddar cheese, then let it cook for another 5 to 10 minutes before serving.

Expert tip

Creamy base matters

I recommend you to always blend a portion of the corn with the cream cheese and heavy cream until completely smooth before adding it to the slow cooker. This is key because it creates a creamy texture from the corn itself and keeps the sauce thick and rich without needing any extra thickening.

More tips to consider:

• I always use brick style cream cheese because the whipped version does not thicken the sauce enough.
• When heavy cream is not available, whole milk or half and half both work well as substitutes.
• If I want to adjust sweetness or lower carbs, I swap sugar for honey or a sugar substitute like monk fruit.
• For quick cleanup, I line the slow cooker with a liner or lightly coat it with cooking spray before adding the ingredients.
• I keep the slow cooker on the warm setting if dinner is delayed. The creamed corn stays smooth and ready to serve without drying out.
• I taste the corn near the end of cooking and adjust the salt and pepper before serving.

Recipe variations and add-ins:

• No chiles: I leave out the green chiles completely and let the sweetness of the corn and cream stand on their own for a very classic side dish.
• Mild family style: I use half the amount of green chiles or skip them completely for a softer flavor. This works well when I am serving kids or guests who prefer simple side dishes.
• Light dairy swap: I replace the heavy cream with 1 cup of whole milk or half and half. The corn still cooks up creamy while keeping the texture a little lighter.
• Sweeter corn touch: I add about 1 to 2 tablespoons of honey or sugar substitute to enhance the natural sweetness of the corn.
• Thick creamy base: I skip the heavy cream and use a full 8 ounce brick of cream cheese. The sauce cooks thicker and stays rich, which makes it great for serving at gatherings.

Serving suggestions:

This crock pot creamed corn is a family favorite in our house thanks to its creamy sauce and sweet corn flavor. I love serving it with my savory oven roasted turkey for any holiday dinner, but it also pairs well with other meals throughout the year. Sometimes I sprinkle green onions and chopped red bell peppers on top for a festive look and added flavor, especially when serving it alongside classics like green bean casserole and mashed potatoes.

I also like serving this creamed corn alongside my slow cooker pineapple pork loin because the sweet corn pairs so nicely with the savory and fruity flavors of the pork. When I am hosting friends or planning a holiday meal, I like to serve it with my snowflake martini on the side for a simple drink that completes the meal.

How to store leftovers:

• Store: I store leftovers in an airtight container in the fridge for up to 5 days, which makes meal planning much easier during the week.
• Freeze: I let the creamed corn cool to room temperature, then transfer it to a freezer safe bag or container and freeze it for up to 3 months.
• Thaw: I thaw it overnight in the fridge so the texture stays creamy and smooth before reheating.
• Reheat: I reheat it in the microwave or on the stove top, stirring occasionally, until warmed through in just a few minutes.

Frequently asked questions

More easy side dishes: