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Most Loved Slow Cooker Creamed Corn

Servings: 10 servings
Author: Jurga


  • 2-3 Tablespoons sugar
  • 1 teaspoon salt
  • ½ stick of butter, (4 Tablespoons)
  • 4 ounces cream cheese
  • 1 cup milk, whole or 2%
  • ½ cup half and half
  • Pinch cayenne pepper
  • 2 pounds frozen petite white and golden corn kernels, thawed (32 ounces)
  • Grated fresh Parmesan cheese, optional for topping


  • In a medium sized saucepan, combine all ingredients except the corn and the Parmesan cheese.
  • Cook on low heat until well blended.
  • Stir in the corn. Mix well.
  • If a creamier consistency is desired, use the immersion blender now to blend some of the lumps away.
  • Pour all ingredients into a 3 ½ - 6 quart slow cooker.
  • Cover and cook on high for 3-4 hours, stirring occasionally, until thickened and bubbly.
  • Serve and enjoy!


Gr8 Tips:

Use Reynolds Slow Cooker Liners for easy cleanup.
For a pretty presentation, pour corn mixture into an oven proof pie plate or dish and sprinkle freshly grated Parmesan cheese on top; then broil for a few seconds until lightly browned.
Tried this recipe?Mention @Great8Friends or tag #gr8food!