Slow Cooker Cream Cheese Corn

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 10/30/23
Creamy Corn in a Slow Cooker

The Spruce Eats / Diana Rattray

Prep: 10 mins
Cook: 2 hrs
Total: 2 hrs 10 mins
Servings: 6 to 8 servings

While you might think of creamed corn as the food that comes in a can, this cream cheese corn will have you thinking about creamed corn in an entirely new way. Frozen corn on its own can be tasty, but it's not exactly an inspired side dish. If you put it in the slow cooker with butter, cream, sugar, and salt, though, the corn transforms into a vegetable dish that the whole family will love.

Ingredients

  • 8 ounces cream cheese

  • 4 ounces (1/2 cup) unsalted butter

  • 4 cups frozen corn kernels

  • 1/2 cup cream

  • 1 teaspoon sugar

  • 1 teaspoon kosher salt, or to taste

  • 1/2 teaspoon freshly ground black pepper, or to taste

  • Paprika, to taste

Steps to Make It

  1. Melt cream cheese and butter in the microwave. Stir to blend.

  2. Spray the bottom and sides of the slow cooker with nonstick cooking spray.

  3. Put the melted cream cheese and butter in the slow cooker. Add corn, cream, sugar, salt, and pepper. Stir to blend ingredients until the corn is totally coated with the other ingredients.

  4. Cover and cook in the slow cooker for two hours on low. Stir and check the consistency. At first, it might look the sauce is separated, but if you gently stir it, it will all come together nicely. If you want the sauce to be a little thinner, add a couple more tablespoons of cream.

  5. Taste and season with salt, pepper, and paprika. Serve immediately.

Tips

  • For extra color and flavor, sautéed chopped bell peppers and onions may be added to the corn. Some other ingredient ideas include chopped pimiento, green onions, snipped chives, bacon, or diced ham.
  • The sauce will thicken as it stands. If you're serving this at a party and letting it remain in the slow cooker on the "warm" setting, occasionally stir the corn and add a bit of cream or water to thin it back out.
  • Substitute three cans (12 to 15 ounces each) of drained whole kernel corn for the frozen corn.
  • Whole milk or half-and-half can be substituted for heavy cream.

Recipe Variations

  • Stovetop creamed corn: Melt the butter and cream cheese in a medium-sized pot over medium heat. Add the cream, corn, salt, and pepper, and cook until everything is melted, combined, and warmed through.
  • Baked creamed corn: Combine all the ingredients in a greased 9 x 13 baking dish. Use a spatula to even it out on the top. Bake at 350 F until the sauce is bubbly around the edges.
  • Bacon creamed corn: Sauté four slices of bacon and add them, plus the drippings, to the slow cooker. Stir well to combine before cooking.
  • Cheesy creamed corn: Add 1 cup of shredded cheddar cheese to the slow cooker.
  • Spicy creamed corn: Add 2 tablespoons of fresh jalapeños with the stems, seeds, and membranes removed. Mix well into the slow cooker to combine.
  • Southwestern creamed corn: Add one 4-ounce can of diced green chiles, two diced bell peppers of any color, 1 tablespoon chili powder, and 1 teaspoon ground cumin.
Nutrition Facts (per serving)
335 Calories
27g Fat
22g Carbs
5g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 335
% Daily Value*
Total Fat 27g 35%
Saturated Fat 17g 83%
Cholesterol 76mg 25%
Sodium 346mg 15%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 9%
Total Sugars 5g
Protein 5g
Vitamin C 6mg 30%
Calcium 45mg 3%
Iron 1mg 4%
Potassium 306mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)