I’ll never forget the first time I tasted this Crock Pot Creamed Corn at a friend’s Thanksgiving potluck. It was tucked away in a slow cooker, quietly bubbling, while everyone clamored for the turkey. But one spoonful convinced me—this was the sleeper hit of the day. Creamy, sweet, with a surprising savory depth, it was miles away from the canned stuff. When I make it now, my kitchen fills with the comforting, buttery scent of corn and cream, and that slow cooker becomes a magnet for hungry spoons. It’s the easiest, most crowd-pleasing side dish I’ve ever made.
Why You’ll Love This Recipe
You will absolutely love this recipe because it takes a humble ingredient and transforms it into a luxurious, hands-off side dish that steals the show at every gathering. It requires about five minutes of active effort, frees up your oven and stove, and can happily keep warm for hours, making it the most stress-free addition to any holiday table or weeknight dinner. From my experience, its rich, comforting flavor, with the perfect balance of sweet and savory, is something both kids and adults devour with equal enthusiasm.
Ingredients
- 4 cups frozen corn kernels (about two 16 oz bags)
- 1 (8 oz) block cream cheese, cut into small cubes
- ½ cup (1 stick / 113g) unsalted butter, cut into tablespoons
- ½ cup (120ml) whole milk or heavy cream
- ¼ cup (50g) granulated sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Let’s talk ingredients, as the quality makes a real difference here. First, use a good quality frozen corn, not canned. Frozen corn has a better texture and fresher flavor. The cream cheese is the secret to that ultra-creamy, luscious body—use full-fat for the best results. I tried using low-fat once, and it made the sauce a bit grainy. The black pepper is not optional; it’s the ingredient that keeps this dish from being cloyingly sweet and adds a wonderful, sophisticated warmth. Trust me, don’t skip it.(See the next page below to continue…)