Slow Cooker Creamed Fresh Corn transforms fresh corn kernels into delicious, creamy comfort food!
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.
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.
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:
- How to Easily Remove Fresh Corn Kernels Off the Cob
- Grilled Corn on the Cob with Roasted Red Pepper Butter
- Corn and Bacon Casserole
- Sweet Corn Gelato
- Sweet Corn Soup
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PinIngredients
6 cups fresh corn kernels (about 6–7 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
Instructions
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
Remove about 1¼ cups of the cooked mixture and place in a deep bowl. Using an immersion blender
Serve immediately.
Keywords: Slow Cooker Creamed Fresh Corn
Since I’m looking at this at Thanksgiving time and the fresh corn is out of season here, do you think this would work with frozen corn?
Hi Carol – Yes – Frozen or canned corn will work for this recipe! Enjoy!
Thank you so much, Martha, for your prompt response! I have decided on the Slow Cooker Creamed Corn, but I do have 18 people to feed! Is it okay to double this recipe and cook it in a lager slow cooker? Mine is a 6 or 7 quart. And would you make any adjustments when doubling the recipe? Thank you in advance and have a Happy Thanksgiving!
Hi Jeanine – No issues making a double or even triple batch – the cook time might be a little longer as there is more mixture to heat through but other than that, I wouldn’t make any adjustments. Enjoy!
I just cannot decide which of these delicious sounding recipes to try for our Thanksgiving meal this year…please help me Martha! Which one would you say goes best with the traditional roasted turkey, mashed potatoes, gravy and green beans?
LOL – They are all good choices Jeanine! 🙂 This slow cooker corn is great if you are short on oven space or stovetop space. I will say that we get lots of site visits to our Nantucket Corn Pudding recipe – which would also fit nicely into a traditional meal. And our Corn and Bacon Casserole is also a great option if you want something a little more decadent. BTW – if you need any other recipe inspiration, we have a entire archive of Thanksgiving recipes here: https://www.afamilyfeast.com/tag/thanksgiving/ Hope that helps!
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.
★★★★★
Wow Linda! Thank you! So glad you enjoyed the recipe (and you were able to resurrect the corn too)!
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!
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!
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!
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!
LOL – I’m not a fan of the canned version either Heather! (But I love this recipe…)
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!
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.
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!
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!
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.
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!