Sweet corn simmered low and slow in a rich, velvety cream sauce with tender potatoes — this Slow Cooker Creamed Corn is the ultimate comfort side dish. It’s sweet, creamy, buttery, and completely effortless: dump everything in the slow cooker and let it work its magic. Perfect for holidays, potlucks, or any cozy family dinner.
Why You’ll Love This Creamed Corn
- Set-it-and-forget-it easy — the slow cooker does everything
- Rich, creamy, and buttery with sweet pops of corn
- A crowd-pleasing side for holidays and potlucks
- Just a handful of simple ingredients
Ingredients
Serves 8.
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- 32 oz frozen corn kernels (about 6 cups, no need to thaw)
- 1.5 lbs Yukon Gold potatoes, peeled and diced small
- 8 oz cream cheese, cubed
- 1/2 cup unsalted butter, cut into pieces
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 tsp sugar (optional, enhances sweetness)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp chopped fresh chives, for garnish
Instructions
- Add the frozen corn, diced potatoes, cubed cream cheese, butter pieces, heavy cream, milk, sugar (if using), salt, and pepper directly to your slow cooker. Stir to combine.
- Cover and cook on LOW for 4–5 hours or on HIGH for 2.5–3 hours, stirring once halfway through, until the potatoes are fork-tender.
- Uncover and stir well — the cream cheese and butter should melt into a luscious, velvety sauce. If you’d like it thicker, leave the lid off for the last 30 minutes.
- For an extra-creamy texture, lightly mash a few spoonfuls of the corn and potatoes against the side of the cooker, then stir back in.
- Taste and adjust salt and pepper as needed.
- Garnish with chopped chives and serve warm straight from the slow cooker.
Tips for the Best Creamed Corn
- Dice the potatoes small and evenly so they cook through at the same rate as the corn.
- Full-fat dairy is key — light cream cheese or skim milk can make the sauce thin.
- Stir once halfway through cooking so the bottom doesn’t scorch and everything melts evenly.
- Like a little kick? Stir in a pinch of cayenne or smoked paprika at the end.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring in a splash of milk or cream to loosen the sauce. Freezing is not recommended, as the dairy can separate.
Nutrition
Estimated per serving: about 340 calories, 6g protein, 38g carbs, 20g fat. Contains dairy.
