Crockpot creamed corn made from scratch with frozen corn is a buttery, sweet and savory treat perfect for weeknights or special occasions.
Crock Pot Creamed Corn
While creamed corn is certainly easy enough to make on the stovetop or in the oven, there is something awesome about just putting everything in the crock pot, turning it on low, and not having to think about it again until you’re ready to eat.
There are many versions of creamed corn some with just heavy cream, cream cheese, or even cheesy creamed corn recipes. However, my family considers this take on the famous Rudy’s Creamed Corn to be their absolute favorite.
This crock pot creamed corn with frozen corn uses a combination of butter, cream cheese, and heavy cream makes this oh-so-good! I am usually a fresh corn fan but I have to say frozen works extremely well to make the best ever crock pot creamed corn.
Besides how easy it is to make, the beauty of this recipe is its sheer versatility. It can be doubled and tripled with no issue at all, just adjust the salt and pepper as needed or add some bacon.
If you want, you can also make a crock pot version of creamed corn with fresh corn. Just follow the recipe below and simply reduce the cooking time.
Not only do slow cookers make mealtimes easier on a busy weeknight, but they’re fantastic during the holidays when the oven and stove top are constantly in demand.
Creamed Corn in Crock Pot
Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:
First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.
My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?
For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.
Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers.
If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.
How To Make Creamed Corn
Ingredients:
- frozen corn
- cream cheese
- heavy cream
- butter
- sugar
- freshly ground black pepper
- kosher salt
Instructions
- Combine all ingredients in the crock-pot and cook on low for 4 hours. Stir to combine and make sure the cream cheese has completely melted into the sauce.
- The finished corn will hold nicely on low (or on warm, if your Crock-Pot has that setting) for another hour or two without a problem. Enjoy!
Crock Pot Side Dishes
Cooking and/or holding side dishes in the crockpot is one of my hacks to feeding a crowd. Admittedly, I own over half-dozen crock pots and can proudly say I have used them all at the same time before.
Green bean casserole can easily be made in advance and cooked in the crockpot for a simple side dish.
If you are meal planning for any occasion I have found this timeline and guide to be full of make-ahead tips as well as delicious recipes.
Crock Pot Creamed Corn
Ingredients
- 32 ounces frozen corn
- 8 ounces cream cheese cut into 1″ cubes
- ⅓ cup heavy cream
- ¼ cup butter
- 2 tablespoons sugar
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt be careful not to over salt
Instructions
- Combine all ingredients in the crock-pot and cook on low for 4 hours. Stir to combine and make sure the cream cheese has completely melted into the sauce.
- The finished corn will hold nicely on low (or on warm, if your Crock-Pot has that setting) for another hour or two without a problem. Enjoy!
Nutrition
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