Silky, buttery Slow Cooker Creamed Corn - the easiest side you’ll make this year and a perfect carry for that potluck, holiday or church supper.
An easy corn side dish that tastes like home.
Every table needs at least one dish that doesn’t demand attention - the kind you can start early, forget about for a while, and trust completely. For me, that’s this Slow Cooker Creamed Corn.
It’s humble, comforting, and quietly irresistible, the sort of side that people spoon onto their plate “just to try” and then circle back for a second helping.
This one is a bit of a cross between two recipes I saw on TikTok - one was called "None Left Corn" from kristencreativekids and the other is based on multiple copycat recipes for a Ritz Carlton's Creamed Corn recipe that's been floating around the web for a while.
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It is especially perfect for a holiday meal because it frees up your oven, plays well with ham or roasted meats, and holds beautifully on warm while everything else finishes.
Frozen corn, a stick of butter, and a little cream come together into something silky and spoon‑tender, with just enough seasoning to make it feel special without overshadowing the rest of the meal.
Frozen corn, a stick of butter, and a little cream come together into something silky and spoon‑tender, with just enough seasoning to make it feel special without overshadowing the rest of the meal.
It’s the definition of easy, cozy, and dependable and the kind of recipe that becomes a family staple without ever making a fuss about it and it's great as a carry for that event, church supper or potluck!
Why You’ll Love This Recipe
- Hands‑off magic - the slow cooker does all the work.
- Perfect for any holiday - frees up oven space and stays warm for hours.
- Uses simple ingredients - frozen corn, butter, cream, and pantry staples.
- Crowd‑friendly - mild, creamy, and familiar, even picky eaters love it.
- Make‑ahead friendly - reheats beautifully without breaking or separating.
Variations
-Cheesy Creamed CornStir in 1–1½ cups shredded cheddar, Monterey Jack, or pepper jack during the last 30 minutes.
-Smoky Southern Twist
Add 1/4 teaspoon smoked paprika or a splash of liquid smoke.
-Sweet Corn Forward
Increase sugar to 2 tablespoons and definitely go with white corn for a sweeter profile.
-Spicy Cajun Version
Use the full 1/4 teaspoon Creole seasoning but also add a pinch of cayenne.
-Creamed Corn with Bacon
Stir in 4 to 6 slices of cooked, crumbled bacon just before serving, because, bacon.
Tips & Troubleshooting
- Too thick? Add a splash of milk and stir.
- Too thin? Let it cook uncovered for 20–30 minutes or stir in a teaspoon of flour whisked into cold milk.
- Corn still firm? Give it another 30 minutes since frozen corn varies by brand, or start with partially thawed corn.
- Want it silkier? Use an immersion blender to pulse 2–3 times for a cream‑style texture.
- Need to hold it for hours? Keep on WARM with the lid cracked slightly to prevent thinning.
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Here's what you'll need to make my Slow Cooker Creamed Corn:
- 2 (22 ounce) bags frozen white or yellow corn
- 1/2 cup (1 stick) unsalted butter, cut into chunks
- 1 cup heavy whipping cream
- 1 cup whole milk
- 1/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher, sea or spring salt, or to taste
- 1/2 teaspoon freshly cracked black pepper, or to taste
- 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
- 1/2 teaspoon all-purpose seasoning, (I used Goya Sazonador Total (#ad)), or to taste
Note: There are two sticks of butter pictured below, but in the end, I felt it was just too much fat so suggest reducing it down to one stick.
Here's how to make it!
You'll need 2 (22 ounce) bags of frozen corn. I prefer the texture of frozen over canned. To let your slow cooker get right to work you can let the corn partially thaw, but it works fine going in frozen as well.
I really love this Pictsweet Farm white corn for this recipe but use your own favorite.
Add the frozen corn to a 4‑quart or larger slow cooker (#ad) and scatter the butter pieces over the top.
Add the heavy cream, milk, and flour to a separate container.
Whisk until smooth. I love this rotary whisk (#ad) y'all! Much easier on the hands.
Pour this mixture around the edges of the slow cooker.
To season you'll want some sugar, salt, pepper, and Creole/Cajun seasoning (if using). If not using the Creole or Cajun seasoning, increase the salt.
Mix together and sprinkle that all over the top of the butter. Cover and set slow cooker to LOW for 4 hours, stirring after 1 hour and a couple of times after to combine. If you're at home and able to monitor your slow cooker, set it for HIGH for that first hour, give it a stir and turn it down to LOW.
After tasting I decided to adjust by adding some additional all-purpose seasoning (#ad) to give the dish an extra lift and to brighten the flavor and it really just added that extra little something I felt it needed. I'm using some Goya Sazonador Total (#ad). It's become quite a favorite for me but use what you love! You're looking for a blend of garlic, onion and a mix of herbs and/or spices, so Dan O's original, Badia Complete, Lawry's, Season-All, Mrs. Dash and Kinder's are all good options.
Add, taste and adjust all seasonings as needed.
Enjoy!
There’s something special about a recipe that asks so little of us yet gives so much in return. This creamed corn is one of those small blessings — humble ingredients, slow heat, and a dish that tastes like it’s been part of the family forever. Whether you’re cooking for a crowd or keeping things simple this Easter, I hope this brings a bit of comfort to your table and a moment of rest to your day.
For more of my favorite corn recipes, check out the collection on my Pinterest page!
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