Crock Pot Creamed Corn is a rich, creamy side dish that frees up much-needed oven space during the holidays! Made with cream cheese, frozen corn, cheddar, and optional jalapeños (my family loves adding these in!), it’s a total crowd-pleaser that takes just minutes to prep.
Serve with holiday favorites like an easy roast turkey recipe or baked ham with a brown sugar glaze, alongside mashed potatoes and a green bean casserole.
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Holly’s Recipe Highlights: Crock Pot Creamed Corn
- Flavor: Sweet corn combines with rich cream cheese and melted cheddar for a savory side dish, with an optional spicy kick.
- Why It Works: Blending a portion of the corn naturally thickens the sauce while leaving plenty of whole kernels for a delicious texture.
- Tools: A 4-quart slow cooker and blender are ideal for this recipe, but an immersion blender can also be used after cooking.
Total Time: 2 Hrs 20 Mins (Just 15 Mins Prep) Yields: 4 cups Cooking Method: Crockpot
Ingredient Notes
- Frozen Corn: Frozen kernels keep prep quick and provide plenty of sweet corn flavor year-round. Thaw the corn before using to prevent excess moisture from thinning the sauce.
- Milk: Whole milk adds the most richness, but any milk, including non-dairy options, works in this recipe.
- Cream Cheese: Full-fat cream cheese adds richness, body, and a subtle tang while helping the sauce stay smooth and creamy.
- Jalapeño (Optional): Remove the seeds and membrane for a milder heat, then sauté the jalapeño to soften its texture and mellow its bite. Replace with mild green chiles for less heat.
How to Make Crock Pot Creamed Corn
- Prep the jalapeños, if using. Then blend corn and cream cheese.
- Add cream cheese mixture, corn, jalapeños, and seasonings to the slow cooker.
- Cook until melted and creamy (full recipe below).
- Add grated cheese and butter and cook until the cheese is melted.
Don’t have time to make this slow cooker recipe? Try my stovetop creamed corn recipe that’s ready in just 30 minutes.
Save Every Creamy Scoop
- Keep leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 4 weeks. Dairy-based sauces may change texture after freezing.
- Thaw in the refrigerator, then reheat over low heat, adding a splash of milk if the sauce has thickened.
More Slow Cooker Holiday Sides
Did you enjoy this Crock Pot Creamed Corn Recipe? Leave a comment and rating below.
Equipment
Ingredients
- ¼ cup salted butter divided
- 1 jalapeno seeded and finely diced, or mild green chiles (optional)
- 2 pounds frozen corn kernels thawed, divided
- ½ cup milk
- 4 ounces cream cheese cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese
Instructions
- 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.
- Combine 1 cup of corn with milk and cream cheese in the blender. Blend until smooth.
- Add the cream cheese mixture, remaining corn kernels, jalapenos, salt, pepper, and garlic powder to a 4 QT slow cooker. Mix well.
- Turn the slow cooker on to high and cook on high for 2 to 3 hours (or on low for 4 to 5 hours) or until melted and creamy.
- Stir in the remaining 3 tablespoons of butter and cheddar cheese and cook for an additional 5 to 10 minutes, until the cheese has melted.
Video
Notes
- Blending is optional but will make a creamier dish. If preferred, this can be partially blended with an immersion blender after cooking.
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish, Slow Cooker Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Hi Holly! I have an older copy for this recipe and have noticed a few changes. In the older version the notes indicate that the crumbled bacon, if using, could be added before serving. This version seems to indicate that the bacon can be added when cooking and/or added as a garnish. Also, the older version included a note that a 4qt slow cooker is recommended for this recipe. Please clarify. Thanks!
This recipe still uses a 4qt slow cooker, this information is listed under “equipment” as well as in step 3. You can add the crumbled bacon when cooking or for serving—either works. Enjoy!
Loving all the recipes!! Thank you!!
So glad you’ve loved them Laura.