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This Slow Cooker Creamed Corn recipe is an easy, classic side dish for your holiday table, made even more special with a savory sprinkle of crispy bacon and chopped chives to complement the natural sweetness of the creamy corn.
My family loves corn, especially in the summer when we can get it fresh from the farmer’s market.
The girls enjoy helping to shuck it for grilled Mexican street corn, or sometimes we just keep it classic and slather the grilled or boiled corn on the cob with butter, salt and pepper.
But once the summer corn season is over, we can still enjoy one of our favorite starchy sides with this delicious slow cooker cream style corn recipe. There is a whole debate about whether corn is a vegetable or a grain, but really for nutrition purposes, corn should be considered a grain on your plate.
Creamed corn makes an appearance on many Thanksgiving tables around the country, even though it’s nothing like what the original pilgrims would have eaten since they didn’t have access to cream or sugar. And maize was no longer in season so the corn present at the first Thanksgiving was most likely served in bread (cornbread anyone?) or porridge form.
This slow cooker creamed corn isn’t porridge by a long shot, but we’ll pretend.
I think that making slow cooker creamed corn from scratch is worth the extra five minutes of effort than just opening a can of creamed corn because it is so much better and you can control how creamy you like it.
You actually get more of both the cream and corn flavors, rather than an unbalanced sweetness that comes from the stuff in a can. And it’s a set-it and forget-it crock pot creamed corn recipe it doesn’t take up precious oven space while you are preparing the rest of the meal.
This recipe makes a big batch already, but if you want extra for leftovers or to have creamed corn to add to cornbread, you can easily double the recipe.
I like the extra texture and salty addition of crumbled bacon bits on top of the creamed corn. I usually just make extra bacon using my oven baked bacon for a crowd recipe a couple days in advance and then chop it up rather than taking the time to dirty another pan and cook bacon up special for this. Anything to save time and effort on Thanksgiving Day!
How to Make Creamed Corn
This recipe could hardly be simpler. Just dump frozen corn kernels (no need to thaw!) into your slow cooker, then pour in some milk, sugar, salt and pepper and give it a stir. Then top with cubed cream cheese and butter and let it cook for 2-3 hours on HIGH or 4-5 hours on LOW.
At that point, you just stir the corn vigorously to get it to come together to create a silky, creamy sauce.
Some of the corn will break down, but if you want an even creamier creamed corn, use an immersion blender or transfer part of the cooked corn mixture to a food processor and pulse a few times before adding it back to the slow cooker and stirring everything together.
Tips for Making Slow Cooker Creamed Corn
- If the creamed corn is too thick, add a little more milk to thin it out.
- Alternatively, if the creamed corn is too thin and soupy, just take the lid off and cook on HIGH for 15 minutes to allow some of the excess liquid to evaporate off until the creamed corn reached your desired consistency.
- You can freeze leftover creamed corn by place in ziplock bags and squeezing excess air out. Then just reheat in a pot on the stove when you are ready to eat it, or thaw and use it in cornbread or other recipes!
More Side Dishes to Complete Your Thanksgiving Meal
- Fresh Green Bean Casserole
- Roasted Brussels Sprouts with Bacon & Apples
- Sweet Potato Casserole with Marshmallows and Pecans
- Winter Pear, Pomegranate and Swiss Salad with Poppy Seed Dressing
- Copycat Costco Mac & Cheese
- Cranberry Jello Salad with Cream Cheese Topping
- Easy Homemade Cranberry Sauce
- Fall Panzanella Salad
- Lion House Dinner Rolls
- 2 pounds frozen corn
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 cup whole milk
- 4 tablespoons butter, cubed
- 8 ounces cream cheese, cubed
- 1/4 teaspoon pepper
- 6 slices bacon, cooked and crumbled
- 1/4 cup chives, chopped
- Combine the corn, sugar, salt, and milk in a slow cooker and stir. Top with the butter and cream cheese, then cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours.
- Remove the lid and stir to mix everything together well. It should start to get creamy just by stirring, but to make it even creamier, use an immersion blender to blend some of the corn until it is the consistency you desire. This can also be done by transferring about half of the corn to a blender and pulsing it a few times, then returning to the slow cooker.
- Stir in the pepper and top with bacon and chives to serve.
Amount Per Serving: Calories: 350 Saturated Fat: 11g Cholesterol: 60mg Sodium: 559mg Carbohydrates: 30g Fiber: 3g Sugar: 3g Protein: 8g
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