This slow cooker creamed corn is ultra delicious and topped with crispy bacon and chives. The BEST easy side dish!
This easy creamed corn recipe is slow cooked in a rich and creamy sauce, a classic that’s always on my holiday table. I take this crock pot dish one step further by adding smoky bacon and a sprinkling of fresh chives for a side dish that will earn you rave reviews!
When most people think of creamed corn, they think of the canned version. This slow cooker creamed corn is like ten million times better than anything you’d get in a can. It’s got corn cooked in a creamy sauce, which is great on its own. But when you add bacon and chives to the mix, it really makes this dish something special. This southern creamed corn is a must-have for the holidays, and it’s so very easy to make too!
How to make creamed corn
It’s probably no surprise to you that this recipe starts with corn. I use frozen corn, and you don’t even have to thaw it! Simply pour it into a slow cooker with some milk, seasonings, cream cheese and butter. Cook for a few hours and you’re ready to go! When you first take the lid off the slow cooker, the cream cheese may look a bit curdled. This is normal, all you need to do is stir the corn until the sauce comes together. If you feel like your creamed corn is too thick, you can always add a splash of milk to thin it out. If it’s too thin, simply cook, uncovered, on high for about 15 minutes or until thickened to your desired consistency. Add some bacon and chives and you’ve got an amazing side dish that doesn’t take up any space in the oven!
No one will guess that this slow cooker creamed corn is so easy to make; people will think you’ve spent hours in the kitchen! No one needs to know that this recipe only has 10 minutes of prep time, simply sit back, relax and let the compliments roll in!
More delicious sides
- Broccoli and Cheese Casserole
- Sweet Potato Casserole with Marshmallows
- Ambrosia Salad
- Loaded Mashed Potato Casserole
- Twice Baked Sweet Potatoes
Slow Cooker Creamed Corn
- 2 lbs frozen corn
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 cup milk
- 4 tablespoons butter cut into cubes
- 8 ounces cream cheese cut into cubes
- 1/4 teaspoon pepper
- 6 slices bacon cooked and crumbled
- 1/4 cup thinly sliced chives
- Place the corn, sugar and salt into a slow cooker; stir to combine.
- Pour the milk into the slow cooker, then arrange the pieces of butter and cream cheese on top of the corn.
- Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours.
- Remove the lid and stir the corn mixture until it comes together into a creamy sauce. Just keep stirring until it's smooth!
- Stir in the pepper.
- Top the creamed corn with bacon and chives and serve.
We have sweet corn most years in the field behind our house. I cut corn off the cob and freeze it for the year. Can I use this frozen corn in the recipe?
Yes that works!
Easy and delicious!
Made this for Christmas. Sad to say the bacon I made I. The morning for it was eaten by guests!!! But even without it it was so good!! Thanks for the recipe!!! Was easy and freed up oven and stop stop space! Highly recommend!!
This has become a must for me to cook at all Big dinners we have. It never gets old and I crave it sometimes as well. I’m always asked by more than one person for the recipe.
Can I can jars of this? Thanks!
I wouldn’t recommend it because of the bacon and cream cheese!
This will be our new holiday staple. We didn’t have chives so just added scallions, worked out perfectly. And can’t go wrong with bacon. It was my boyfriends favorite dish at the table
Yay so glad to hear you enjoyed it!! Thanks for reporting back!
Should I add time on for doubling the recipe?
You shouldn’t need to add more time! But if it looks under done (ie the cream cheese is not melted and stir-able), then add on another 30-60 minutes.
Does the cook time change if I cut the recipe in half?
Cook for 1-2 hours on high or 3-4 hours on low. Enjoy!
How well does cream corn freeze haven’t tried the recipe yet so I can’t give it a rating
I wouldn’t recommend freezing this recipe because dairy typically does not thaw well. You could make it a day or two in advance and reheat it in a skillet if needed. Hope that helps!
A new crockpot idea. Thanks look delish great presentation.