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Slow Cooker Creamed Fresh Corn transforms fresh corn kernels into delicious, creamy comfort food!

Slow Cooker Creamed Fresh Corn - I've been told this is the best creamed corn recipe around! Simple to make using fresh corn.

At our local supermarket this past week, fresh corn was priced at a bargain price of $1.97 for twelve ears – so we stocked up! We’ve been enjoying some of our favorite fresh corn recipes like this, this and this – as well as this delicious Slow Cooker Creamed Fresh Corn.

Can you cook fresh corn in the slow cooker?

When it comes to cooking fresh corn, typically I’m not one to recommend a long cook time because fresh corn can get tough and even a little rubbery when it’s over cooked. But this Slow Cooker Creamed Fresh Corn is an exception – the low, slow, indirect heat of the slow cooker allows the starches in the fresh corn to break down, creating a wonderful creamy texture while still allowing the corn kernels to remain crisp.

Slow Cooker Creamed Fresh Corn - I've been told this is the best creamed corn recipe around! Simple to make using fresh corn.

How do you make Slow Cooker Creamed Fresh Corn?

You’ll start by cutting the kernels off the corn cob.  Click on over here to this easy method.

Next, we added a pinch of nutmeg and a small amount of dry mustard to a simple cream sauce made from light cream cheese, butter and milk. (Those extra spices really transform the cream sauce and are a perfect complement to the flavor of the corn!) Everything is combined in a small slow cooker, and because this recipe is made from fresh corn (rather than canned or frozen kernels) the cook time is just two hours.

Once cooked through, you’ll take out a portion of the cooked corn and puree it – then add it back to the rest of the corn mixture.  This extra step helps create an even creamier sauce for your Slow Cooker Creamed Fresh Corn.

Slow Cooker Creamed Fresh Corn - I've been told this is the best creamed corn recipe around! Simple to make using fresh corn.

My husband Jack is a huge fan of creamed corn – and his standards are high! He is thrilled anytime I make this Slow Cooker Creamed Fresh Corn recipe, and he says it’s the best creamed corn he’s ever eaten. Enjoy!

You may also like these other summer corn recipes:

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Slow Cooker Creamed Fresh Corn - A Family Feast

Slow Cooker Creamed Fresh Corn

  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings
  • Category: side dish
  • Method: slow cooker
  • Cuisine: American


6 cups fresh corn kernels (about 67 large ears)

1 8-ounce package light cream cheese

½ cup (1 stick) unsalted butter

½ cup milk

1 tablespoon sugar

1 teaspoon salt

¼ teaspoon white pepper

Pinch of nutmeg

¼ teaspoon Colman’s dry mustard


Cut corn kernels from the cob (see this easy method) and set aside.

In a large saucepan over medium heat, melt cream cheese and butter, and stir to combine. Add milk, sugar, salt, white pepper, nutmeg and mustard, stirring again to combine.

Add corn kernels to the pot with the cream cheese mixture and stir to coat. Pour entire mixture into a small slow cooker and cook on high for 2 hours (be careful not to overcook – the fresh corn kernels will lose their tenderness if overcooked).

Remove about 1¼ cups of the cooked mixture and place in a deep bowl. Using an immersion blender, pulse until the corn has been slightly pureed. Pour the pureed mixture back into the corn mixture and stir to combine.

Serve immediately.

Keywords: Slow Cooker Creamed Fresh Corn

Slow Cooker Creamed Fresh Corn

 Slow Cooker Creamed Fresh Corn - I've been told this is the best creamed corn recipe around! Simple to make using fresh corn.
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  • Linda Fox wrote:

    This is the best creamed corn we have ever eaten. We had company and they raved about it. I would give it ten stars if I could. Its so easy and so delicious. Thank you for such a great dish. I was given old corn and it made it soft and worthy of eating. I will make more.

    • Martha wrote:

      Wow Linda! Thank you! So glad you enjoyed the recipe (and you were able to resurrect the corn too)!

  • Nutmeg Nanny wrote:

    My SIL just gave us a giant bag of sweet corn. I made some that we just ate on the cob style but I need to use up the rest and this looks perfect! I have always loved creamed corn….yum!

  • Kirsten/ComfortablyDomestic wrote:

    Creamed corn is one of my favorites, but I’ve never made it because I don’t like to heat up the house much in the summer. OK, that’s not entirely true. We’re usually pretty boring with sweet corn and simply boil or grill it. Pinned!

  • Cookin Canuck wrote:

    I can’t wait until my favorite farm stand starts selling corn…a couple more weeks to wait! I’ve never thought to cook corn in the slow cooker. What a great idea!

  • Heather | girlichef wrote:

    There’s not a single person in my house who likes canned creamed corn, but I guarantee we would all devour this homemade version. It is crave-worthy!

    • Martha wrote:

      LOL – I’m not a fan of the canned version either Heather! (But I love this recipe…)

  • Renee – Kudos Kitchen wrote:

    Creamed corn is like comfort food to me, but I know what you mean about it gettin tough if it’s cooked too long. This recipe looks wonderful, especially with the addition of nutmeg and dry mustard. YUM!

  • Ginny McMeans wrote:

    This is such a smart idea and a great way to handle lots of corn. I hope I get to make this soon especially I am all about the slow cooker.

  • Nancy P.@thebittersideofsweet wrote:

    I just bought a bunch of ears of corn but never would of thought to make them in my slow cooker! This recipe would be a hit in my house!

  • christine wrote:

    Oh my heavenly corn does this look dreamy! I love creamed corn and there is such an abundance of corn around here right now, I know I will try this one for sure!

  • Mitch B wrote:

    Hi Martha
    How do you think this will hold up if frozen. Thinking of making a bunch and saving it for the “non-fresh corn” season.

    • Martha wrote:

      Hmmm…good question Mitch! I’m not sure how the cream cheese sauce will hold up after it’s been frozen – dairy tends to crystallize when it is frozen and I don’t think it will be the same. I’d be more inclined to freeze the fresh corn kernels and then cook up a batch as you want it. But – if you try it – we’d love to hear how it comes out after it’s been thawed!

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