The Best Slow Cooker Cheesy Creamed Corn

Many years ago, my mother tried a new recipe for this easy slow cooker creamed corn. As soon as we tasted this delicious cheesy corn, it became a holiday staple in our house. That was over 2 dozen years ago, and I have served it when single and married, to countless holiday gatherings. Everyone loves this cheesy creamed corn recipe!

Slow cooker creamed corn is just what the title says. It’s creamed corn that is made with lots of cheese – creamed cheese for richness and a bit of American for cheesiness. I’m not normally a fan of American cheese but I will buy it for this recipe.

I love this recipe for two reasons. First and foremost, it is the most delicious creamed corn I have ever eaten. Through out any ideas you have a canned creamed corn. This cheesy creamed corn far surpasses anything you have ever tried before!

Second and just as important, it’s a slow cooker creamed corn recipe! I simply have to pour all the ingredients into my slow cooker and wait 4 hours for a perfect side dish. No tying up my stove with this recipe. I love easy slow cooker recipes, especially around the busy holidays.

This corn has become a family tradition at Thanksgiving, Christmas and yes, Easter, too. Even though we serve it regularly at holiday meals, you don’t have to wait for a special occasion to try this easy side.

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Here is how to make cheesy creamed corn in your slow cooker.

Creamed Corn in a Bowl on a  Table

Creamed Corn Ingredients:

  • 48 ounces frozen corn
  • 11 ounces cream cheese
  • 6 slices processed American cheese
  • 1/4 butter
  • 3 tablespoons water
  • 3 tablespoons milk
  • 2 tablespoons sugar

How to Make Slow Cooker Creamed Corn:

Pour one third of frozen corn into your slow cooker. Cut half of your cream cream cheese into chunks and place over the frozen corn. Break two slices of the American cheese over the corn as well. I tear each slice into 6 to 8 pieces.

Pour another third of frozen corn over the previous layer. Cut the rest of your cream cheese into chunks and place over corn. Break another two slices of American cheese into the crock pot.

Pour the remaining frozen corn on top. Break the remaining two slices of cheese over the corn. Slice the butter over the corn. Pour water and milk over the corn. Sprinkle the sugar across the top.

Cover and cook on low for 4 hours or until heated through and the cheese is melted. Stir well before serving.

Additional Tips for Making Cheesy Creamed Corn:

I highly recommend using a slow cooker liner! If you’re never used one, they might be one of my favorite kitchen time savers. It makes cleaning a messy slow cooker an absolute breeze. This is especially nice with this recipe when the American cheese sometimes sticks to to the side.

I often prepare this recipe in my slow cooker the night before. Then, I put the liner of my filled crock pot in the refrigerator until morning. Come early Thanksgiving morning (or whatever holiday it may be), I can quickly plug in my crock pot so we have cheesy creamed corn to enjoy for lunch. It’s okay if the corn thaws in the fridge before cooking. It might take slightly less time but you can always turn it to warm once the corn is cooked through.

If you have leftovers, creamed corn reheats easily in the microwave. We don’t have many leftovers when I serve this corn!

This is a perfect recipe for a holiday meal but would be delicious anytime of year. I hope you enjoy cheesy creamed corn as much as my family does!

Print

Slow Cooker Cheesy Creamed Corn

Cheesy creamed corn is a delicious and easy side dish to prepare. This slow cooker recipe is a perfect holiday side dish!

  • Author: Kristen Whirrett | Joyfully Thriving
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 16 servings 1x
  • Category: Slow Cooker
  • Cuisine: American

Ingredients

Units Scale
  • 48 ounces frozen corn
  • 11 ounces cream cheese
  • 6 slices processed American cheese
  • 1/4 cup butter
  • 3 tablespoons water
  • 3 tablespoons milk
  • 2 tablespoons sugar

Instructions

  1. Pour a third of your frozen corn into the slow cooker.
  2. Cut half of your cream cream cheese into chunks and place over the frozen corn.
  3. Break two slices of the American cheese over the corn as well.
  4. Pour another third of frozen corn over the previous layer.
  5. Cut the rest of your cream cheese into chunks and place over corn. Break another two slices of American cheese into the crock pot.
  6. Pour the remaining frozen corn on top.
  7. Break the remaining two slices of cheese over the corn.
  8. Slice the butter over the corn.
  9. Pour water and milk over the corn.
  10. Sprinkle the sugar across the top.
  11. Cover and cook on low for 4 hours or until heated through and the cheese is melted. Stir well before serving.

Notes

  • This recipe serves a full table from 12 to 24 people, especially with a variety of holiday sides served.
  • I often prepare this recipe in my slow cooker the night before. Then, I put the liner of my filled crock pot in the refrigerator until morning. Come early Thanksgiving morning (or whatever holiday it may be), I can quickly plug in my crock pot so we have cheesy creamed corn to enjoy for lunch.
  • If you have leftovers, creamed corn reheats easily in the microwave. We don’t have many leftovers when I serve this corn!

Nutrition

  • Serving Size: 16 servings
  • Calories: 218
  • Sugar: 5.9g
  • Sodium: 220mg
  • Fat: 12.2g
  • Saturated Fat: 7.3g
  • Carbohydrates: 21.1g
  • Fiber: 2.8g
  • Protein: 5.8g
  • Cholesterol: 36mg

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15 Comments

  1. This has become a holiday staple for us when we host or bring food to a gathering. It always gets gobbled up and if there are any left, leftovers are just as delicious!

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  3. Kristen,
    going to try this for our family Easter dinner. I love how your recipes are always simple. Teaching doesn’t leave a lot of time for cooking. Your baked oatmeal has become a breakfast staple at our house. Kelsey even makes it at college. She didn’t even like oatmeal till she ate the baked oatmeal. Thanks for sharing your recipes.

    1. You are so welcome, Jennifer! Easy recipes that taste good are what I always strive for. Baked oatmeal is one of my favorites, and even Joey eats seconds of creamed corn every Easter! It’s nice to have a recipe where you don’t need to tie up your oven either.

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  10. Hi Kristen, This recipe looks delicious and I was going to make it for a potluck tomorrow. However, do you put the last 2 slices of cheese on top of the final bag of corn? I couldn’t seem to find what to do with the last two slices on your recipe.

    1. Ack! Yes. So sorry about that oversight, Krista! I’m going to update the recipe now. It’s a perfect potluck recipe. I hope you all enjoy it!

  11. Kristen, try it without the american cheese. I have a similar recipe that just has the creamed cheese. It’s great.

    1. Hmm. I will have to give it a try, Judy! I never thought about that. Thanks for the tip!

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