This classic Thanksgiving side is now even easier to make thanks to a little help from your slow cooker! CrockPot creamed corn with cream cheese calls for just 5 ingredients and requires very little prep work.
One Thanksgiving a “few” years back, my husband was intent on making his family’s favorite creamed corn. Somewhere between the champagne being corked and the martini olives poked, he may have lost track of time and his creamed corn turned into creamed corn flambé. Burned to a crisp. He was crushed, his cravings were dashed. Look at that face. We grabbed a camera to snap a pic. I don’t think it made him feel better.
That Thanksgiving will forever be known as the dinner with Creamed Corn Flambé. See? Thanksgiving DOES create memories.
Potentially starting the house on fire is just one reason we’ve migrated to making things easier with this 5-ingredient CrockPot creamed corn recipe. No flambé crackers to forget about and set the smoke alarm ablaze. Just a low, slow cook to create a new generation creamy family fave.
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Another bonus: When Tom Turkey is showing his true colors and taking up residence as the traditional oven hog, and the rolls are patiently waiting in need to be baked and Yam Souffle is waiting on deck, this CrockPot creamed corn won’t be yet another demanding side dish standing in line.
Okay, let’s do this T-day thing.
What’s in Creamed Corn?
In case you didn’t get the memo, this CrockPot creamed corn uses just five ingredients. Here’s what you’ll need to make it:
- Frozen corn
- Half and half
- Cream cheese
- Kosher salt and pepper
How to Make CrockPot Creamed Corn
This creamed corn with cream cheese couldn’t be easier to make. You first add the half and half and some thawed corn into a blender and puree. Then, add everything into the slow cooker and walk away.
This slow cooker creamed corn needs to cook on high for 90 minutes, or on low for 3 to 4 hours.
Before serving, stir the creamed corn to incorporate the melted cream cheese. I like to garnish my CrockPot creamed corn with chives, but that’s optional.
Can I Make This with Canned Corn?
I’ve only made this with frozen corn, so I’m not sure how using canned corn would affect the flavor. If you do use canned corn, I imagine you’d need to thoroughly rinse and drain it before adding it to the slow cooker.
Is There a Half-and-Half Substitute I Can Use?
No, half-and-half is a key ingredient in this slow cooker creamed corn. You may be able to get away with using whole milk instead, but I can’t say for sure.
Tips for Making CrockPot Creamed Corn
You want to use brick-style cream cheese for this Thanksgiving corn recipe and not the whipped kind that comes in a tub. Brick-style cream cheese makes for creamier, thicker CrockPot creamed corn.
Don’t skip the sugar in this recipe. Creamed corn is traditionally a little sweet, but the sugar isn’t overpowering.
Set your CrockPot to the “warm” setting so the creamed corn stays warm throughout the meal. Leftovers reheat well on the stove or in the microwave.
More Easy Thanksgiving Side Dishes to Master
- Green Bean Casserole with Onion Rings
- Creamy Mashed Potatoes Recipe
- My Favorite Ambrosia Salad
- Cheesy Scalloped Potatoes
- The BEST Classic Stuffing Recipe
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
5-Ingredient Slow Cooker Creamed Corn
- 48 ounces frozen corn about 8 cups, thawed
- 1/2 cup half and half
- 10 ounces cream cheese torn into chunks
- 4 tablespoons butter ½ stick, sliced
- 2 tablespoons sugar
- kosher salt and freshly ground pepper
- chives for garnish if desired
- Pour half and half in a blender with 1 cup of corn and puree until smooth. In a 3 ½ to 4 quart slow cooker add the remaining ingredients. Cover and cook over high heat for 1 ½ hours or low heat setting for 3-4 hours.
- Stir the corn to incorporate the melted cream cheese. Season with more kosher salt or pepper to taste and garnish with chopped chives if desired.
More Side Dishes That Feature Corn
- Cheddar and Jalapeño Skillet Cornbread
- Mexican Corn Dip
- Grilled Corn Salad with Tomato and Avocado
- Zucchini and Fresh Corn Salad with Lemon-Basil Vinaigrette
- Southwest Quinoa and Grilled Corn Salad
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