A family tradition for generations, this Slow Cooker Creamed Corn recipe is perfect for any holiday meal! Only 5 ingredients and your slow cooker make this recipe so easy, you’ll never use canned creamed corn again!

This is the recipe that first inspired me to start my blog, and I’m proud to finally give it a much needed update so that you can share it with your family this holiday season!

Slow Cooker Creamed Corn is so much better than the stuff in a can, and is so easy to make! There’s probably as many versions of this recipe out there as there are families, and mine usually starts with the one that we find printed under my grandmothers name in a now yellowing and faded church cookbook.

This version includes cream cheese, heavy cream, and butter plus a little sugar. The recipe can be easily scaled up to feed a large crowd and heats up easily in the slow cooker for a low-maintenance side dish perfect for a holiday meal or any dinner where you want an extra delicious side dish.

What kind of corn should you use for creamed corn?

I recommend a frozen whole kernel corn and look for one that says super sweet or extra sweet on the package. Not all frozen corns are made equal, and you don’t want one that’s tough or chewy. While I’ll swap brands on most grocery items without a second thought, in this case I get picky. My favorite frozen corn to buy is from Aldi and you can see the package in the photo above.

How to make creamed corn in the slow cooker:

Canned creamed corn is made by blending up some of the corn in order to thicken or make it creamy. This creamed corn uses cream cheese and cream and in my opinion is much more delicious and decadent. While it might not be the best as an everyday side, it is certainly a worthwhile treat for holiday or other special meals.

Making this creamed corn is as easy as adding the frozen corn right to the slow cooker and then adding the cream cheese, butter, cream and sugar.

Make sure to stir occasionally so that it doesn’t scorch and to ensure the cream cheese melts smoothly. You can cook either on high or low, but if cooking on high, please ensure you keep a close eye on it.

You can also use block cream cheese or whipped cream cheese. If in a rush, whipped cream cheese melts quicker and a little smoother.

What size slow cooker do I need for this recipe?

A 16oz package of corn makes about 4 servings and requires a 1 1/2 – 2 quart slow cooker. Using a larger one could cause the corn to cook to quickly and burn.

You can easily double this recipe or even triple or quadruple. Simply adjust the serving size in the recipe card by increments of 4. I don’t recommend trying to make half a recipe.

Keep in mind that while it states that 16oz makes 4 servings, you may get more servings out of this if it’s one of many side dishes. People tend to take less in a buffet setting.

Can I make this recipe ahead of time? Freeze leftovers?

In the case of this recipe, I don’t recommend prepping ahead of time. Freezing the cream cheese could cause curdling and on the other hand thawing the corn could cause it to overcook.

Leftovers are best stored in the fridge and gently heated in the microwave.

This is one of my favorite recipes to make for holidays, and if you need even more inspiration for Thanksgiving check out my full Thanksgiving Guide!

I’ll also be posting some new holiday recipes over the next few weeks, so make sure to sign up for my email list so you don’t miss any of them!