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–+ servings
Taking a spoonful of creamy corn from a dish.

Crock Pot Cream Cheese Corn

Print Recipe
Course Side Dish, Slow Cooker Side Dishes
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Servings 6 servings
Calories 308
Author Dorothy Bigelow

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).
    A slow cooker with cream cheese, cheese, seasonings, milk, and butter in the bottom.
  • Transfer the cream cheese mixture to the insert of a 6-quart slow cooker.
    A cream cheese mixture in the bottom of a slow cooker insert.
  • 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.
    Corn kernels coated in a creamy mixture in a slow cooker.
  • 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.
    A slow cooker filled with cream cheese corn.
  • Stir well and serve with extra fresh cracked black pepper and chopped parsley (if desired). Taste and adjust salt if necessary.
    A slow cooker insert filled with creamy corn and topped with fresh parsley.

Notes

Jalapeno cream cheese corn: Add 2 minced jalapeno peppers to the corn mixture (seeds and pith removed).
Type of cheese: We like to use pepper jack cheese because it has a nice, smooth melt and has a little kick. You can use cheddar, mozzarella, provolone, or Colby Jack if you prefer – just be sure to grate it fresh from the block for the best results!
Frozen, fresh, or canned corn?: Frozen corn is easy and tastes great, so that’s our top pick, but you can use fresh corn kernels (3 cups) or even canned. If using canned, be sure to drain the corn very well and only cook on LOW. Also, you will want to reduce the cooking time from 4 hours on low to 2-3 hours. Canned corn is pre-cooked and quite soft in comparison.
Storing leftovers: Transfer the leftovers to an airtight container and store in the fridge for up to 5 days, reheating portions as needed in the microwave. For longer storage, you can cool it and freeze it in freezer-safe containers for up to 6 months. Thaw overnight in the fridge before reheating.
*Softening cream cheese: My favorite method for softening cream cheese is to leave it at room temperature (in its packaging) for 1-2 hours. If you do not have enough time, there are alternative methods that work a bit faster. One is to add the cream cheese to an airtight ziploc bag and submerge it in a sink of hot water for about 5 minutes, another is to heat the uncovered block on a microwave safe plate for 15 seconds, flip, and then heating for another 15 seconds; repeat until the cream cheese is easily dented when you press your thumb into it (this shouldn’t take more than 2-3 intervals; do not overheat!).

Nutrition

Calories: 308kcal | Carbohydrates: 19g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 437mg | Potassium: 244mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1023IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 0.5mg