Slow Cooker Creamed Corn

crockpot creamed corn

The Spruce Eats / Leah Maroney

Prep: 5 mins
Cook: 4 hrs
Total: 4 hrs 5 mins
Servings: 8 servings
Yield: 5 cups
Nutrition Facts (per serving)
339 Calories
20g Fat
38g Carbs
9g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 339
% Daily Value*
Total Fat 20g 25%
Saturated Fat 11g 53%
Cholesterol 49mg 16%
Sodium 647mg 28%
Total Carbohydrate 38g 14%
Dietary Fiber 4g 14%
Total Sugars 11g
Protein 9g
Vitamin C 11mg 53%
Calcium 91mg 7%
Iron 1mg 5%
Potassium 435mg 9%
*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.)

Creamed corn is an easy tasty side dish that works in every season. It’s even simpler when you complete it from start to finish in the slow cooker. Just mix everything in the crock pot, set it, and forget it. It’s a side dish you won’t have to watch closely and you can use that time to prep other dishes. It’s also perfect for someone new to cooking since there are no special skills involved. Bring it to a potluck and it’s sure to please even the pickiest palates.

We added some Parmesan cheese for extra salty punch and topped it all with freshly chopped parsley or chives. The variations for this side dish are endless, from adding bacon to jalapenos, so you won’t get bored changing up this recipe.


  • 3 (15-ounce) cans whole kernel corn, drained

  • 3/4 cup whole milk

  • 1 tablespoon sugar

  • 1 tablespoon chicken bouillon

  • 1 teaspoon salt

  • 1/2 teaspoon freshly freshly ground black pepper

  • 8 ounces cream cheese

  • 4 tablespoons salted butter

  • 1/4 cup grated Parmesan cheese, more for serving

  • Fresh coarsely chopped parsley, for garnish

Steps to Make It

  1. Gather the ingredients.

    creamed corn ingredients on a marble board
    The Spruce Eats / Leah Maroney
  2. Combine the corn, whole milk, sugar, chicken bouillon, salt, and black pepper in the insert of your slow cooker. Stir until all of the ingredients are combined and evenly dispersed.

    corn and milk inside a crock pot insert
    The Spruce Eats / Leah Maroney
  3. Top the corn with dots of the cream cheese and butter. Put the lid on the crock pot and cook on high for 4 hours.

    creamed corn topped with cream cheese and butter
    The Spruce Eats / Leah Maroney
  4. Stir the corn to evenly distribute the cream cheese and butter. Stir in the parmesan cheese and adjust the salt and pepper to taste.

    creamed corn stirred in a crock pot
    The Spruce Eats / Leah Maroney
  5. Top with chopped parsley or chives and more grated parmesan cheese if you wish.

    creamed corn in a bowl topped with chives
    The Spruce Eats / Leah Maroney

Recipe Variations

  • Ranch creamed corn: Add two tablespoons of ranch seasoning to the crockpot before you start cooking. 
  • Elote Mexican street creamed corn: Add in 2 teaspoons of sweet paprika and a 1/2 teaspoon of garlic powder to the corn before cooking. Top with chopped parsley and crumbled cotija cheese before serving.
  • Cheddar bacon creamed corn: Stir in 1/2 cup of freshly cooked bacon crumbles and 1 cup of cheddar cheese when the creamed corn is done cooking. 
  • Bacon jalapeno creamed corn:  Add 1 diced and seeded jalapeno the slow cooker before cooking. Top with crumbled bacon and chopped chives. 
  • You can use frozen or fresh corn instead of canned corn. 
  • If you want to make this dish vegetarian, you can substitute the chicken bouillon with vegetable bouillon. You can also just omit this ingredient and add more salt to taste.


  • If you don’t want all of the kernels to be whole you can pop an immersion blender into the cooked creamed corn and pulse it through the mixture a few times so that some of the kernels remain whole and some are pureed. 
  • You can add a few more tablespoons of butter for extra decadence.