Slow Cooker Creamed Corn

A ladle of creamed corn above the slow cooker showing the creamy texture.

5 from 1 vote

This rich and creamy slow cooker corn combines yellow and white corn with cream cheese, butter, heavy cream, and Parmesan for an easy holiday side dish.

Prep Time10

Cook Time4 30

Total Time4 40

Course: Entertaining, Side Dish

Cuisine: American

Servings: servings

Calories: 382kcal

Author: Jami Powell

Equipment

7-quart slow cooker
Measuring cups and spoons
Wooden spoon or silicone spatula
Blender or immersion blender
Cheese grater

Ingredients

3 (16-ounce) bags frozen corn, unthawed (2 yellow and 1 white)
2 cups heavy cream
1 cup whole milk
1 cup unsalted butter sliced
8 ounces cream cheese cut into cubes
¼ cup granulated sugar
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ cup freshly grated Parmigiano-Reggiano

Instructions

Add the sliced butter and cream cheese to a 7-quart slow cooker. Add the frozen yellow and white corn, then pour in the heavy cream and whole milk. Sprinkle with the sugar, kosher salt, black pepper, and garlic powder. Cover and cook on LOW.
Cook for 4 hours, stirring once about halfway through, until the corn is tender and the butter and cream cheese have melted into the cream mixture.
Remove 1 to 1½ cups of the corn mixture and transfer it to a blender. Pulse briefly until creamy but not completely smooth. Alternatively, use an immersion blender to pulse a small portion of the corn directly in the slow cooker.
Return the blended corn to the slow cooker and stir until combined. Add the freshly grated Parmesan and stir well.
Cover and continue cooking on LOW for 20–30 minutes, or until the Parmesan has melted and the creamed corn is hot and creamy.
Taste and adjust the seasoning with additional salt, black pepper, or a pinch of sugar, if needed. Garnish with crumbled bacon, sliced green onions, or smoked paprika before serving, if desired.

Video

Notes

Cooking Notes

Blend only a small portion of the cooked corn to thicken the sauce without turning the entire dish into a purée. Add the freshly grated Parmesan near the end and give everything a thorough stir before serving.

Tips for Best Results

Stir halfway through cooking so the melting butter and cream cheese combine evenly with the cream.
Blend 1 to 1½ cups of the corn mixture just until creamy, leaving some texture.
Add the Parmesan near the end so it melts smoothly into the finished dish.
Keep the finished corn on WARM for up to 2 hours and stir occasionally before serving.

How to Know It's Ready

The corn should be tender and coated in a creamy sauce with plenty of whole kernels remaining. After the Parmesan is added, cook another 20 to 30 minutes, until the cheese has melted smoothly into the sauce.

Nutrition