Slow Cooker Creamed Corn is such an easy recipe made with sweet corn green chiles and lots of cheddar cheese. If you are a fan of canned creamed corn, you will be blown away by this sweet corn with thick cream sauce. You will never want to use canned again.
Serve this delish dish with our BBQ Chicken Taquitos or for another crock pot recipe, try our decadent Slow Cooker Corn Casserole seasoned with brown sugar and sour cream. If your slow cooker is on the fritz or you are using it for some other delicious dish, this Creamed Corn recipe is easily made on the stove.
If this is your first time making one of our new recipes, do not be intimidated. This is one of the easiest dishes you can make, and it is so delicious you will want to make it often.
This is one of those perfect Thanksgiving recipes that allows you to have more oven space for the turkey.
Crockpot creamed corn is one of our favorite recipes for special occasions like for our Thanksgiving menu or another one of our holiday meals
This recipe may be rich and creamy, but it also has some health benefits. For example, it provides 5 grams of protein, 20% of your daily value of vitamin C, and is a good source for vitamin A, iron, and fiber.
Remember, just because it tastes good, does not mean it is bad for you.
For the exact measurements, scroll down to our handy recipe card. But here are the simple ingredients you need for this slow cooker recipe:
- Frozen corn: Alternatively, you could use canned or fresh corn.
- Butter: Unsalted, room temperature.
- Cream cheese: Cubed.
- Cheddar cheese: Shredded.
- Heavy cream: You can also use sour cream or Greek yogurt.
- Diced green chiles: Also, you can add less or skip them if you prefer the dish less spicy.
- Garlic powder
- Kosher salt
- Black pepper
How do you make slow cooker creamed corn?
- Combine: First, mix the cream cheese, one cup of the corn, and the heavy cream in a food processor or in a large bowl with an immersion blender.
- Cook: Next, pour the cream mixture into the slow cooker with the chilis, spices, and the rest of the corn. Mix well and cook for two to three hours on high until it is melted and creamy.
- Serve: Finally, stir in the butter and cheese and cook for another five to 10 minutes before serving.
How to serve:
This crock pot creamed corn is a family favorite in our house with its creamy sauce and sweet flavor. Serve with our savory oven roasted turkey for Thanksgiving dinner or try one of these serving ideas:
- Sprinkle green onions and chopped red bell peppers for a festive look and delicious taste.
- This goes great with other side dishes like green bean casserole and mashed potatoes.
- With this comfort food, you can just sit by the fire and enjoy a bowl for a light lunch or dinner.
- This is a delicious side dish for main courses like our tangy cranberry orange pork tenderloin or this scrumptious pumpkin pot roast.
- Use leftovers to make slow cooker corn casserole.
- Enjoy this delicious Starbucks pumpkin spice latte copycat recipe with your corn.
Frequently Asked Questions
What is cream corn?
Also known as cream style corn, cream corn is an easy side dish served commonly in America. The kernels are partially pureed, which allows the milky substance to blend with the heavy cream or cream cheese.
Then, it simmers for a while until tender, sweet, and creamy.
What kind of corn should I use?
As long as you use whole kernel corn, you can use whatever type you like. But for the best creamed corn, fresh is preferred. However, frozen corn kernels or canned sweet corn are both fine too.
Just remember to drain the juice if you use canned.
How do I fix runny creamed corn?
If your dish is too runny, you can try to thicken it up by adding more cream cheese. Alternatively, a tablespoon of cornstarch mixed with a teaspoon of cream or water added to the mix can thicken it up nicely.
You could also use a bit of flour, I recommend making a roux from flour and butter and adding it to the mixture.
How to store leftovers:
- Store: Leftovers can be stored in an airtight container in the fridge for up to five days.
- Freeze: To freeze, let it cool to room temperature and then put it in a freezer bag or container for up to three months.
- Thaw: Thaw overnight in the fridge before serving for best results.
- Reheat: You can reheat in the microwave or on the stove top in just a few minutes.
More side dishes:
Slow Cooker Creamed Corn
- 1/4 cup butter (cut into small cubes)
- 4.5 oz can diced green chiles
- 4 ounces cream cheese (cubed)
- 2 pounds frozen sweet corn kernels (thawed)
- 3/4 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Combine 1 cup of corn kernels with heavy cream and cream cheese in a blender. Blend until smooth.
- Add the mixture mixture from the blender, the remaining corn, green chilis, salt, pepper, and garlic powder to a crockpot. Stir to combine.
- Cook on high for 2-3 hours or on low for 4-5 hours.
- Stir in the butter and cheddar cheese and cook an additional 5-10 minutes, or until fully melted and creamy.
- Serve immediately and or keep warm and serve later.