If you're looking for the perfect hands-off side dish for your holiday meals, you NEED to try this cream cheese corn recipe! Best of all? It's made in the slow cooker for easy prep.
If you've ever hosted Thanksgiving dinner (or Christmas dinner), you know this much is true: you WILL run out of oven space. How you manage your oven space makes ALL the difference.
Over the years, one of my solutions has been to use my slow cooker(s) as much as possible! Many years ago, I shared my recipe for slow cooker glazed carrots, and it's been popular every holiday season since. It's a family favorite and the perfect holiday side dish.
This year, I wanted to share a new comforting side dish. Introducing this Crock Pot creamed corn recipe! Made with cream cheese and sweet corn, it's the perfect indulgent side dish for a special occasion.
While not the same as traditional creamed corn, it's every bit as good as the original. With an easy cream sauce made from simple ingredients, this slow cooker cream cheese corn is sure to impress your guests at the dinner table.
Why You'll Love It:
- Easy to make. With just a handful of ingredients, you can transform boring ol' frozen corn into pure comfort food.
- The perfect side dish. Whether you're hosting the big holiday dinner or want some hands-off help for Sunday dinner, this creamy corn is the perfect fit and pairs well with all of your favorite main courses.
- Great for special occasions. Christmas, Thanksgiving, potlucks, and more. This versatile side dish pairs well with everything at the table. Best of all? It cooks and stays warm in a slow cooker for easy prep while you keep your hands busy with the important stuff.
Ingredients
- Corn: We recommend using frozen corn, but you can use fresh corn kernels (or even canned) if you prefer. Frozen corn is our favorite because the quality is preserved, it's easy to keep on hand, and it's budget-friendly.
- Cream cheese: You'll want to use a brick-style cream cheese for this (not the whipped kind that comes in a tub). It will need to be softened first, or you can warm it as you mix it to smooth out any lumps.
- Milk (or heavy cream): This is added to the cream cheese mixture to thin it out a bit. You can use whole milk or heavy cream - both work great!
- Unsalted butter: A little bit of softened butter makes this corn super dreamy! If you didn't have the foresight to leave a stick on the counter, you can melt it before mixing. Easy peasy!
- Cheese: You can use any type of block-style cheese you like (cheddar, Colby, Monterey Jack, etc.), but we must insist that you shred it fresh from the block. Our favorite is pepper jack, as it adds a subtle kick.
- Note: If you like a little extra spice, you can easily make this recipe into cream cheese jalapeño corn by adding 2 minced jalapeño peppers (we like to remove the seeds and pith first).
- A bit of Parmesan cheese added at the end can give a subtle nuttiness that tastes great!
You will also need:
- Salt and pepper
- Garlic
- Fresh parsley, for garnish (optional)
How to Make Cream Cheese Corn in a Slow Cooker
This delicious side dish makes for the best creamed corn with minimal ingredients. With its creamy texture and easy preparation, it's the perfect addition to your Thanksgiving menu or weeknight meal!
- Add the softened cream cheese, butter, milk (or cream), salt, pepper, garlic, and shredded cheese to a large bowl.
- Use an electric mixer (or a silicone spatula and some elbow grease) to mix everything together until smooth and lump-free. Note that you can do this in your crock pot, but you run the risk of scratching the surface, so I recommend mixing it in a bowl first.
Tip: Use a slow cooker liner for easier cleanup. - Add 3 cups of corn kernels to the cream cheese mixture.
- Fold the corn into the cream cheese mixture until it's fully coated. The cold corn will cause the cream cheese to clump up a bit, but that's okay - it will smooth out again during the cooking process!
- Cook on LOW for 4 hours, or on HIGH for 2 hours. If possible, stir the corn mixture once during the cooking time to promote even cooking (and prevent the edges from overcooking).
- Once the cooking time is up, taste and adjust salt and pepper as needed. Garnish with fresh chopped parsley or chopped green onions (if desired), serve, and enjoy!
Holiday Dinner Hack
Make a double batch of corn and leave it plugged in, switching the setting to WARM once the cooking process has finished. Your side dish will stay warm until it's ready to serve.
If it dries out a bit during serving, you can add a splash of milk and stir to keep the consistency smooth.
Flavor Variations
Crispy bacon corn: Bacon and corn go together better than mac and cheese or peanut butter and jelly! Cook 5-7 slices of bacon until crisp, drain, and crumble. Stir it into the corn during the final 30 minutes of cooking. Yum!
Jalapeño corn: Seed and mince 2 jalapeño peppers and stir them into the corn mixture. Pair with bacon for the ultimate jalapeño popper-inspired side dish.
Different cheeses = different flavors: We like the subtle kick and creaminess of Monterey Jack, but cheddar cheese works incredibly well too! In fact, you can try different types of cheeses for different flavors. If you really like cheese, feel free to add more! I'm not sure how I feel about American cheese, but go ahead and give it a try if you like!
Expert Tips
- Soften the cream cheese and butter first. For a nice creamy base, I like to soften the cream cheese and butter at room temperature for about 1-2 hours. This prevents lumps, but if you don't have time to think ahead, you can soften those ingredients in the microwave for 15 seconds, stir, and continue until they blend perfectly.
- The type of corn matters. The fresher and crisper, the better! We recommend frozen corn because it is frozen at the peak of freshness, is already removed from the cob, and is budget-friendly. A close runner-up is fresh corn, but you'll have to remove the kernels from the cob before measuring.
- Get creative. Feel free to add different mix-ins or cheeses to make this recipe your own! We love it with some fresh jalapeno, but the possibilities are endless.
Storing Leftovers
Transfer any leftovers to an airtight container and keep in the refrigerator for up to 5 days. Reheat in portions (as needed) in the microwave until hot and steamy.
We do not recommend freezing cream corn made with cream cheese, as it tends to separate during freezing.
If you loved this easy side dish recipe for creamy Crock Pot corn, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Ingredients
- 8 ounces cream cheese, softened* softened* (brick style)
- ¼ cup butter softened
- ¼ cup whole milk or heavy cream
- ½ cup shredded cheese more as desired (we recommend pepper jack cheese)
- ½ tablespoon minced garlic about 2 cloves
- ½ teaspoon salt plus more to taste
- ½ teaspoon ground black pepper
- 16 ounces frozen sweet corn kernels (about 3 - 3 ½ cups)
- Chopped parsley for serving (optional)
Instructions
- Add the cream cheese, softened butter, milk, cheese, garlic, salt, and pepper to a large bowl. Use an electric mixer to beat the ingredients until they are smooth and uniform (or mix by hand using a silicone spatula and/or whisk).
- Transfer the cream cheese mixture to the insert of a 6-quart slow cooker.
- Pour the frozen corn kernels into the cream cheese mixture and fold them in until they are evenly coated. Note that it will start to look clumpy; this is from the cold corn causing the butter and cream cheese to clump, but once it warms in the slow cooker it will smooth out.
- Cover and cook on HIGH for 2 hours, or on LOW for 4 hours. If possible, stir it once during the cooking process (scraping around the edges) to promote even cooking.
- Stir well and serve with extra fresh cracked black pepper and chopped parsley (if desired). Taste and adjust salt if necessary.
Notes
Nutrition
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Dorothy Bigelow says
This was really yummy and really easy! I recommend mixing the cream cheese mixture in a bowl and adding it to the slow cooker. It just keeps the edges of the slow cooker neater and you don't end up with as many crispy edges.