Slow Cooker Creamed Corn Recipe – Perfect for Holidays & Gatherings

Looking for an easy, crowd-pleasing side dish? This Crock Pot Creamy Corn is one of my go-to recipes for family gatherings, potlucks, and holidays. It’s always requested, and the best part is—you can throw it together with just a few ingredients and let the slow cooker do the work. No exact measuring required—you can eyeball the ingredients and it still turns out delicious every time!

Make Ahead Tip: You can use fresh summer corn in this recipe too! If you’ve stocked up using my How to Freeze Corn Guide, just grab a bag from your freezer and toss it straight into the slow cooker—no thawing required.

I have no pictures just proof how delicious this recipe is!

Ingredients (with suggested amounts)

• 1 Frozen Package of Corn
• I Package of Cream Cheese
• 2 Tablespoons of Butter
• 1 can diced green chilies
• 2 Tablespoons cumin or taco seasoning
• salt and pepper to taste
• 2 cups of shredded cheese
• Salt & Pepper to Taste

Instructions

1. Add all the ingredients except the shredded cheese to the slow cooker.
2. Stir to combine.
3. Cover and cook on low 3–4 hours or high 2 hours, stirring occasionally.
4. Season with salt, pepper. Serve warm!

Pair with lime tortilla chips for a delicious flavor combination!

🌽 Tip: This recipe works beautifully with frozen corn. If you’ve followed my guide on How to Freeze Corn, you can grab a bag straight from your freezer—no thawing required! It’s the perfect way to enjoy summer sweetness year-round.

Slow Cooker Creamed Corn Recipe – Perfect for Holidays & Gatherings

• Author: Briana Carter

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Description

This Crock Pot Creamy Corn is a crowd-pleasing side dish made with just a few ingredients. Perfect for holidays, gatherings, or weeknight dinners—rich, creamy, and always requested!

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Ingredients

Scale 1x2x3x

• 1 Frozen Package of Corn
• I Package of Cream Cheese
• 2 Tablespoons of Butter
• 1 can diced green chilies
• 2 Tablespoons cumin or taco seasoning
• salt and pepper to taste
• 2 cups of shredded cheese
• Salt & Pepper to Taste

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Instructions

1. Add corn, cream cheese, butter, and milk to the slow cooker.
2. Stir to combine.
3. Cover and cook on low 3–4 hours or high 2 hours, stirring occasionally.
4. Season with salt, pepper, and optional cheese.
5. Serve warm with chips or bread!

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Best occasions: Thanksgiving, Christmas, summer BBQs, weeknight dinners.

Storage: Store leftovers in an airtight container for 3–4 days; reheat gently to avoid curdling.

Freezer option: Freeze in airtight containers up to 2 months; thaw overnight and reheat in slow cooker.

FAQ

Can I use canned corn instead of frozen? Yes—just drain well before adding.
Can I double this recipe for a crowd? Absolutely. Use a 6- or 7-quart slow cooker.
Can I make creamy corn ahead of time? Yes! Store in the fridge up to 3 days; reheat on low in the slow cooker.
Can I use fresh corn? Definitely. Cut kernels from fresh cobs (or use frozen from your summer stash).

See my past post on How to Freeze Corn.

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