Slow Cooker Creamed Corn

A large serving bowl of creamed corn with bacon next to a striped cloth napkin and spoon.

4.91 from 10 votes

Crockpot Creamed Corn is a classic American side dish that is perfect for your holiday table. This homemade creamed corn is so easy as it is made in the slow cooker. Made with simple ingredients, it is topped with a sprinkle of crispy bacon and chopped chives to complement the natural sweetness of the creamy corn.

Prep Time10

Cook Time3

Total Time3 10

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 350kcal

Author: Amy Nash

Ingredients

2 pounds frozen corn
2 teaspoons granulated sugar
1 teaspoon salt
1 cup whole milk
4 Tablespoons salted butter, cubed
8 ounces cream cheese, cubed
¼ teaspoon black pepper
6 slices bacon, cooked and crumbled
¼ cup chives, chopped

Instructions

Add frozen corn kernels (no need to thaw!) into your slow cooker, then pour in some milk, sugar, salt and pepper and give it a good stir.
Next, 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.
Stir in the pepper and (optional) top with bacon and chives to serve.

Notes

Make-ahead instructions: You can make this recipe up to 2 days in advance and store it in an airtight container in the refrigerator.
Storage instructions: Store in an airtight container in the refrigerator for up to 3 days from freshly made.
Freezing instructions: Freeze leftover creamed corn for up to 3 months, by spooning it into zip lock bags, and squeezing excess air out.
Optional Garnish: Top with small pieces of crispy bacon and finely chopped chives or green onion.

Nutrition