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Slow Cooker Creamed Corn

Slow cooker creamed corn turns frozen corn, cream cheese, butter, and heavy cream into a rich, smooth side dish with tender kernels. Cook it on LOW or HIGH, then let it stand for 10 minutes to thicken before serving.
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Prep Time 10 minutes
Cook Time 4 hours
Standing 10 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 2 bag (16 oz) frozen corn
  • 4 oz cream cheese cut into cubes
  • 0.25 cup unsalted butter cut into pieces
  • 0.33 cup heavy cream
  • 1 tbsp granulated sugar
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 4-quart slow cooker

Method
 

  1. Add the corn, cream cheese, butter, heavy cream, sugar, salt, and pepper to a 4-quart slow cooker and stir to combine.
  2. Cover and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, stirring once halfway through, until the corn is hot and the cream cheese has melted.
  3. Stir until the sauce is smooth.
  4. Let the creamed corn stand for 10 minutes to thicken before serving.

Notes

For the smoothest sauce, stir thoroughly after cooking to help the melted cream cheese blend evenly. Refrigerate leftovers for up to 4 days; freezing is possible, though the creamy texture may change slightly after thawing. For a lower-fat variation, use reduced-fat cream cheese.