This creamy, dreamy side dish is so easy, it practically cooks itself.
Crock Pot creamed corn is made with sweet corn, cream cheese, and cheddar cheese for an irresistibly creamy addition to any meal.
- This is a set-it-and-forget-it version of creamed corn that needs very few ingredients!
- It’s great for holidays since it’s prepped ahead and saves oven space.
- This creamed corn recipe pairs well with almost any meal.
What You’ll Need For CrockPot Creamed Corn
- Corn: I use frozen corn in this recipe, but you can replace it with fresh corn off the cob or drained canned corn.
- Cream Cheese: This recipe uses a block of cream cheese. If using spreadable cream cheese, reduce the milk to ¼ cup. Do not use whipped cream cheese.
- Milk: Milk thins out the cream cheese. Use any type.
- Jalapeno: Diced jalapeno is optional and can be replaced with 4oz mild green chiles if desired.
Variations
- Crumbled bacon is a great addition to crockpot creamed corn.
- Flavored cream cheese, like onion and chive, is great.
- Cheddar can be replaced with other cheeses, such as Colby Jack.
- Garnish with chives or fresh parsley.
How to Make Crock Pot Creamed Corn
- If using, soften jalapeno in butter.
- Blend some of the corn with milk and cream cheese.
- Add cream cheese mixture and remaining ingredients to a crockpot.
- Stir in butter and cheese and enjoy.
Garnish with extra diced jalapenos, bacon crumbles, or cheddar cheese.
Storing Creamed Corn
Keep leftover slow cooker creamed corn in a covered container for up to 3 days. Reheat on the stovetop or in the microwave with a little milk to loosen the sauce.
Freeze in quart-sized zippered bags for up to one month and reheat on low on the stovetop.
More Slow Cooker Holiday Side Dishes
Slow cookers are the perfect way to make extra space on the stovetop and in the oven!
Did you make this Crock Pot Creamed Corn? Be sure to leave us a rating and a comment below!
Crock Pot Creamed Corn
This Crock Pot Creamed Corn is cheesy, creamy, and has just the right touch of spice, making it the perfect side dish for your holiday table.
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If using jalapeno, melt 1 tablespoon of butter in a skillet over medium heat. Add jalapeno and cook until tender. If not using jalapeno, add 1 tablespoon of butter to the slow cooker.
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Combine 1 cup of corn with milk and cream cheese in the blender. Blend until smooth.
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Add the cream cheese mixture, remaining corn kernels, jalapenos, salt, pepper, and garlic powder to a 4 qt. slow cooker. Mix well.
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Turn the slow cooker on to high and cook on high for 2-3 hours (or on low for 4-5 hours) or until melted and creamy.
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Stir in remaining butter and cheddar cheese and cook for an additional 5-10 minutes.
Diced jalapeno can be combined with the sauce mixture in Step 3 or it can be set aside and used as a garnish at the end.
Mild chiles can be substituted for jalapenos if preferred.
Crumbled bacon can be added before serving.
Crock Pot creamed corn can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop.
Freeze in a zip-top bag for up to 4 weeks, reheat on the stovetop from frozen on low heat.
Serving: 0.5cup | Calories: 222 | Carbohydrates: 23g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 388mg | Potassium: 317mg | Fiber: 3g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 8mg | Calcium: 112mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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