5-Star Reader Comment
“When ever I make one of your recipes I get rave reviews and this one did not disappoint. I took this for the Staff Winter luncheon at my child’s school. Several people asked for the recipe and the crock pot was cleaned out. Thank you!”
Shannon
Creamed corn served with Brown Sugar Baked Ham and Southern Green Beans is a classic Southern meal perfect for any special occasion or Sunday Supper.
A Simple Southern Side with a Whole Lot of Memories
Creamed corn has been a favorite side dish at our family gatherings for years. When my boys were little, they would “wolf” down a bowl of this yummy corn and beg for more.
Now here’s the real story: my sister makes the best creamed corn you’ll ever taste. Naturally, I couldn’t let her have all the glory, so I set out to make my own version. After testing and tweaking numerous recipes — some too sweet, some too runny — I finally landed on this one. It’s rich, creamy, and perfectly balanced. This is THE creamed corn recipe you want…I promise.
XO,
Donya’s Tips & Things To Know
1. Use real butter for that classic flavor – Butter gives creamed corn its signature richness and depth. I’ve tried substitutes, but nothing compares to the flavor real butter adds as it melts slowly into the corn.
2. Don’t skip the cream cheese – This is the secret to that velvety, thick texture that makes everyone go back for seconds. It blends beautifully with the butter and milk, giving you that rich, creamy finish every time.
3. Balance the sweetness – A touch of sugar brings out the natural sweetness of the corn without making it overly sweet. If you like a more savory flavor, you can reduce it slightly or add a sprinkle of smoked paprika for balance.
4. Keep an eye on the consistency – If your creamed corn looks a little thin, remove the lid during the last 15–20 minutes of cooking. The steam will escape, and the sauce will thicken perfectly.
5. Stir gently before serving – This simple step ensures every bite is creamy and smooth. It blends all those melted ingredients—cream cheese, butter, and milk—into one irresistible dish.
6. Taste and adjust at the end – Every slow cooker cooks differently, so give your creamed corn a taste before serving. Add a little salt, pepper, or even a splash of milk if it needs a touch more creaminess.
Ingredients You’ll Need
- Corn: You can use frozen or canned corn that’s been drained.
- Creaminess: You will need cream cheese (low-fat is fine), butter, and whole milk.
- Granulated Sugar: Just a little bit of sugar helps to bring out the natural sweetness of corn.
- Salt and Fresh Cracked Black Pepper
Variations And Additions
- Make it cheesy by adding cheddar cheese, Parmesan cheese, or smoked Gouda.
- Toppings like chopped cooked bacon and green onion are great for flavor and texture. They’re also yummy tossed on Southern Fried Corn!
- Garnish with chopped fresh parsley and chives for a pretty finish.
- Add a kick of heat by mixing in a de-seeded and thinly sliced jalapeno.
How To Make The Best Creamed Corn In A Crock Pot
- Place the corn kernels in the crock pot. Add sugar, milk, water, salt and pepper. Mix to blend everything.
- Add the butter and cream cheese cubes to the top of the corn. Place the lid on the slow cooker and cook on high for 4 hours or low for 6 hours.
- When done, stir gently to incorporate all ingredients. Taste and adjust seasoning.
How To Make Creamed Corn On The Stove Top
Follow these steps to make this corn recipe on the stovetop instead of in a slow cooker.
- Add sugar, milk, water, salt, and pepper to a large pot. Mix to blend everything and bring the mixture to a low simmer. It can’t be too hot, or it will burn the milk.
- Once warm, add in the butter and cream cheese and stir to melt.
- Keep on a low simmer and cook for 30 minutes, stirring often.
More Side Dish Recipes You’ll Love
Equipment
Ingredients
- 1 bag (16 oz) frozen yellow corn
- 1 bag (16 oz) frozen white corn
- ½ cup (1 stick) butter, cubed
- 8 oz cream cheese, cubed
- 1 tablespoon sugar
- ½ cup milk or half & half
- ½ cup water
- 2 teaspoons salt
- 1 teaspoon pepper
Instructions
- Place corn in crock pot. Add milk, water, salt and pepper. Mix together
- Add butter and cream cheese cubes to top of corn. Cover with lid and cook on high for 4 hours or low for 6 hours. When done, stir well to incorporate all ingredients. Taste and adjust seasoning.
Video
Nutrition
Commonly Asked Questions
Yes, you sure can! If you’re using canned corn, just drain it well before adding it to the crock pot. Frozen corn works beautifully too—no need to thaw it first.
Just a little sugar brings out the natural sweetness of the corn and balances the richness from the butter and cream cheese. It’s not overly sweet—just that classic Southern touch that makes this side dish so good.
Absolutely. You can cook it a day in advance, then store it in the refrigerator. When ready to serve, warm it on low in the slow cooker or on the stovetop, stirring in a splash of milk if it’s too thick.
If your creamed corn looks a little thin, remove the lid during the last 15–20 minutes of cooking. That lets some of the moisture evaporate and helps the sauce thicken up perfectly.
Yes! This recipe doubles beautifully—just make sure you’re using a large enough crock pot (6–7 quarts works great). It’s one of those sides that disappears fast at holiday dinners or church suppers.
What To Serve With Easy Crock Pot Creamed Corn
This delicious side dish is required in my family at Thanksgiving, Christmas, and Easter. It’s also a recipe that I often take to potlucks and parties. But it’s so easy to make and great to serve any time of the year.
Serve it with main dishes like Crock Pot Balsamic Brown Sugar Pork Roast, Air Fryer Whole Chicken, or Easy Glazed Meatloaf.
At the holidays or at parties, serve it with Crock Pot Turkey Breasts, Copycat Honey Baked Ham, or Easy Marinated London Broil.
If you tried this Crock Pot Creamed Corn or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
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There are just 2 of us at home now. So most recipes make too much so I freeze leftovers. That being said do you know if this recipe can be frozen?
I’ve never personally frozen this recipe, but you could absolutely cut the ingredients in half if you’re cooking for just two. That way, you can enjoy a fresh meal without worrying about leftovers — though many folks do say it tastes even better the next day! Let me know if you’d like help scaling it down.
~Donya
Yesterday was Thanksgiving and I made a double batch. It could not have been any better. Loved it.
So happy to hear it turned out so well—especially for a holiday! Thank you for making the recipe part of your Thanksgiving celebration.
~Donya
Thank you! Finally a recipe my in-laws actually loved. Everything I have made over the years is never eaten due to it’s not what they usually eat….Hawaiian rolls vs homemade yeast for example. My family laughs. But this….they ate and loved. Now onto finger foods for Christmas. What recipe(s) will I try. Can’t wait!
Wonderful! Thanks so much.
~Donya
Thank you for sharing this with us. This recipe was a game changer for my family. They all loved, loved, loved it! I doubled the recipe & it was so easy which is what I like. This is now a new staple at our gatherings. Thanks again
Hi, Charlene! Thank you so much for sharing. This is what A Southern Soul is all about and I’m thrilled you are cooking with me.
~Donya