This classic Thanksgiving side is now even easier to make thanks to a little help from your slow cooker or Crock Pot. You only need 5 ingredients and very little prep, and it’s made extra creamy and delicious with the addition of cream cheese.


There’s always a lot to do on Thanksgiving, so I love having at least one or two dishes that require little effort. This creamed corn recipe is one of them. It’s sweet and creamy, and so simple to make. It’s my husband’s specialty, and year after year it’s a must-have for my family’s Thanksgiving dinner, right along with my favorite stuffing, green bean casserole, and of course, cranberry sauce.

The best part is when Tom Turkey is busy taking his sweet time in the oven, the rolls are patiently waiting to be baked, and Yam Souffle is waiting on deck for oven space, this creamed corn cooks away in the Crock Pot, instead of taking up more coveted real estate in the oven. I love that you can let the Crock Pot do all the work while you tend to other Thanksgiving tasks. And, the result is a sweet and creamy, slightly tangy, smooth, and rich creamed corn so good you’ll want to close your eyes upon taking that first, savory bite.

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What’s in The Best Creamed Corn

In case you didn’t get the memo, this Crock Pot creamed corn uses just five ingredients. Here’s what you’ll need to make it:

  • Frozen sweet corn
  • Half and half (you could also use heavy cream)
  • Cream cheese (the block variety, not the whipped stuff that comes in a container)
  • Butter
  • Sugar
  • Kosher salt and pepper
  • Chives (you could also use green onions, thyme, or rosemary)

Creamed Corn Mix-Ins

I love this creamed corn exactly as is, but there are some other ingredients you could add that would be delicious:

  • Bacon or pancetta (cook separately, then stir in at the end)
  • Cheddar or Parmesan cheese
  • Cayenne pepper or red pepper flakes, for a bit of heat
  • Onion or shallot, for a bit of a bite


How to Make Crock Pot Creamed Corn

This creamed corn with cream cheese couldn’t be easier to make.

Blend, baby, blend. First, add the half and half and some thawed corn into a blender (or use an immersion blender) and puree. Then, add everything to the slow cooker and walk away.

Cook it low and slow. This slow cooker creamed corn needs to cook on high for 90 minutes, or on low for 3 to 4 hours.

Stir it up. Before serving, stir the creamed corn to incorporate the melted cream cheese. I like to garnish my Crock Pot creamed corn with chives, but that’s optional.


Can I Make This with Canned Corn?

I’ve only made this with frozen corn, so I’m not sure how using canned corn would affect the flavor. If you do use canned corn, I imagine you’d need to thoroughly rinse and drain it before adding it to the slow cooker.

How do You Thicken up Creamed Corn?

This creamed corn recipe is thickened with half and half and cream cheese

Is There a Half-and-Half Substitute I Can Use?

Half and half is a key ingredient in this slow cooker creamed corn. You could use heavy cream for an even richer flavor and texture, and you may be able to get away with using whole milk instead, but I can’t say for sure.


Tips for Making Crock Pot Creamed Corn

Blocks of cream cheese are best. You want to use brick-style cream cheese for this Thanksgiving corn recipe and not the whipped kind that comes in a tub. Brick-style cream cheese makes for creamier, thicker Crock Pot creamed corn.

Don’t skip the sugar in this recipe. Creamed corn is traditionally a little sweet, but the sugar isn’t overpowering.

Keep it warm. Set your Crock Pot to the “warm” setting so the creamed corn stays warm throughout the meal. Leftovers reheat well on the stove or in the microwave.


What to Serve With Creamed Corn


More Easy Thanksgiving Side Dishes to Master

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