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Creamy slow cooker creamed corn garnished with fresh parsley in a white bowl.

Slow Cooker Creamed Corn

Creamy slow cooker creamed corn made with sweet corn, butter, and a rich, creamy sauce. This easy side dish cooks hands-off in the crockpot and is perfect for holiday dinners, BBQs, and family meals.
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Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: Shilpa

Equipment

  • 6-quart slow cooker
  • Microplane or fine grater

Ingredients

  • 32 ounces frozen corn two 16-ounce bags, not thawed
  • 8 ounces full-fat cream cheese block cut into 1-inch cubes
  • ½ cup heavy cream
  • 4 tablespoons unsalted butter cubed
  • 1 tablespoon granulated sugar
  • ¼ cup Parmesan cheese finely grated
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt or to taste
  • 1 tablespoon fresh parsley chopped

Instructions

  • Add the frozen corn to a 6-quart slow cooker. Scatter the cream cheese and butter cubes over the corn.
  • Pour the heavy cream over the top, then sprinkle with the sugar, Parmesan, and black pepper. Do not stir yet.
  • Cover and cook on LOW for 2 hours, then stir well to break up the softened cream cheese.
  • Cover and cook on LOW for 2 more hours, until the sauce is thick and creamy.
  • Stir well, taste, and season with salt.
  • Garnish with parsley and serve, or hold on WARM for up to 2 hours, stirring before serving.

Notes

  • Do not thaw the corn. Thawed corn releases water and thins the sauce.
  • Salt last. The butter, cream cheese, and Parmesan are already salty, so taste before adding any.
  • HIGH setting: Cook on HIGH for 2 to 3 hours, stirring every hour.
  • Holding: Keep on WARM for up to 2 hours; it thickens slightly as it sits. Stir in a splash of heavy cream to loosen it.
  • Fresh or canned corn: Use about 6 cups fresh kernels (roughly 8 ears), or four 15-ounce cans drained well and patted dry. Same cook time.
  • Doubling: Double everything in a 6- to 7-quart slow cooker. Stir at 2 and 4 hours and allow 5 to 6 hours on LOW.
  • Make ahead: Refrigerate fully cooked corn for up to 3 days. Reheat on LOW for 1½ to 2 hours, stirring every 30 minutes, with a splash of cream.
  • Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months; thaw overnight in the fridge and reheat gently with a splash of cream.

Nutrition

Calories: 260kcal | Carbohydrates: 31g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 405mg | Potassium: 435mg | Fiber: 3g | Sugar: 4g | Vitamin A: 480IU | Vitamin C: 9mg | Calcium: 154mg | Iron: 1mg
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