Slow Cooker Creamed Corn is rich, creamy, and full of real corn texture, with a mix of blended corn and whole kernels in every spoonful. Cream cheese, butter, and cream melt together into a smooth sauce while the slow cooker does all the work. It’s an easy side dish you can set up ahead of time, especially when the stove is already full.

A black bowl filled with creamy, pepper-topped corn sits on a folded beige cloth, with a vintage serving spoon and sprig of eucalyptus nearby on a blue textured surface. — *Rich and creamy slow cooker creamed corn with a mix of smooth and whole kernels, an easy, hands-off side dish that’s perfect for busy holiday meals.*

When You Need One Less Thing on the Stove

This is one of those side dishes you can truly dump in the slow cooker and forget about. No sautéing, no extra steps, just add everything and let it turn into something rich and creamy. Blending part of the corn at the end gives it a smooth, velvety base while still leaving plenty of whole kernels, so it actually tastes like corn and not just a puree. It’s simple enough for a weeknight, but rich enough to earn a spot on a holiday table.

The combination of cream cheese, butter, and cream melts into the corn as it cooks, creating a smooth, velvety sauce. But what really makes this work is blending just part of the corn at the end. It thickens the mixture without turning it into a puree, so you still get plenty of whole kernels in every bite.

It’s creamy without being overly heavy, and it fits right in next to a holiday ham, turkey, standing rib roast, or just about anything else you’re serving for a holiday meal. I love it served with candied sweet potatoes for a contrast of flavors. And since it’s all done in the slow cooker, it frees up both your time and your stovetop when you need it most.

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It’s a great choice for a potluck or when you want to bring an impressive side dish. There’s no comparison to the canned version. It makes enough to feed a crowd, but you can easily half the recipe, or freeze it so you can just pull it out for a side on a busy weeknight.

// These are my favorite for storing leftovers/

Corn & Cream Cheese Make This Dish

You’ll find exact amounts in the recipe card at the bottom of the post.

A bag of frozen cut corn, a bag of granulated sugar, a carton of heavy whipping cream, a stick of unsalted butter, and a block of Philadelphia cream cheese on a blue surface.

Frozen corn: Frozen corn works best for this recipe and keeps it simple. No need to thaw it first.
Cream cheese: Cut it into cubes so it softens more evenly as it cooks. Full-fat, block-style cream cheese gives the smoothest texture.

Let the Slow Cooker Do the Work

Step One: Add Everything To The Slow Cooker

Slow cooker creamed corn features corn kernels topped with a creamy blend of milk, black pepper, and seasonings, all ready to be cooked to perfection. — Place the frozen corn, heavy cream, sugar, salt, and pepper in the slow cooker.

A slow cooker filled with corn kernels, perfect for making slow cooker creamed corn, is topped with chunks of cream cheese and butter and sits on a gray countertop with an unwrapped cream cheese package in the background. — Scatter the cream cheese and butter cubes over the top.

Step Two: Cook and Blend

Stir once midway: That one stir helps break up the cream cheese before it fully melts into the corn.

A slow cooker filled with creamy corn, showing yellow corn kernels in a thick, creamy sauce against a blue background. — Cover and cook until the corn is soft and the dairy has melted into the mixture.

A close-up of slow cooker creamed corn being stirred with a silver spoon. An immersion blender, coated with the creamy mixture, rests nearby on a light gray surface. — Blend part of the corn mixture, then return it back to the slow cooker.

Creamy, buttery, and almost effortless, this slow cooker creamed corn is the kind of side dish you’ll find yourself making more than just for the holidays. It’s simple, dependable, and always a crowd favorite.

A collage of four cooked dishes, with text reading "Just getting started in the kitchen? Shop my favorite cooking essentials to help find everything you’ll need!" and icons of a shopping cart and whisk at the bottom.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

A bowl filled with creamy yellow corn pudding, topped with a sprinkle of black pepper, sits on a cloth napkin with a spoon nearby.

Crock Pot Cream Style Corn (Ultra Creamy, Hands-Off Side Dish)

Author: Barbara Curry

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PREP: 5

COOK: 4

TOTAL: 4 5

Servings:

Ingredients

Equipment

Slow Cooker

Instructions

Add corn, cream, sugar, salt and pepper to a slow cooker. Cut cream cheese into cubes and place on top of the corn mixture. Cut butter into cubes and place on top of the mixture.
Cook on low for 4-5 hours, stirring after 2 hours, or on high for 2-3 hours. The corn should be soft but not mushy. Stir to combine.
Use an immersion blender or a regular blender to blend about half of the mixture then add it back to the slow cooker and combine.

Barbara’s Tips + Notes

You can also use fresh corn.

Nutrition

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