A creamy, buttery corn side dish slowly cooked in a crockpot until tender and luxurious. This crockpot creamed corn is rich, comforting, and the perfect accompaniment to just about any meal—from holiday spreads to casual weeknight dinners. It’s simple to make and absolutely irresistible once served warm and melty.

Why You’ll Love This Recipe

I love this dish for how hands-off and reliable it is. I just toss everything into the crockpot, let it cook low and slow, and end up with a velvety, rich side that feels like I put in way more effort than I actually did. The cream and butter create a dreamy base, and the option to add cheese takes it to the next level. It’s also super versatile—great with grilled meats, baked dishes, or as part of a holiday feast. And whether I use fresh or frozen corn, it turns out perfect every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups corn kernels (fresh or frozen)
1 cup heavy cream
½ cup sour cream
2 tablespoons butter
1 tablespoon sugar (optional, for a touch of sweetness)
Salt and pepper, to taste
1 cup shredded cheese (cheddar or your choice, optional)

Directions

I start by spraying the inside of the crockpot with non-stick spray or lightly buttering it.
Then I add the corn, heavy cream, sour cream, butter, and sugar (if I’m using it) into the crockpot.
I stir everything together to combine well, making sure the butter is evenly distributed.
I cover the crockpot and let it cook on LOW for about 2–3 hours, or until the corn becomes tender and the flavors meld beautifully.
About 15 minutes before serving, I stir in the cheese (if using), then adjust with salt and pepper.
I let it stay covered for those last few minutes so the cheese melts fully, and then I serve it hot.

Servings and timing

This recipe makes about 6 servings.

Prep Time: 10 minutes
Cook Time: 2–3 hours on LOW
Total Time: 2 hours 10 minutes to 3 hours 10 minutes

Variations

I like to switch things up occasionally to suit the meal or my mood. For a sharper bite, I mix in sharp cheddar or even smoked cheese. If I want a lighter version, I swap out the heavy cream for half-and-half or even milk, and use reduced-fat sour cream. Sometimes I’ll add a dash of paprika or cayenne for a gentle kick. And if I’m using frozen corn, I don’t even bother thawing—it still cooks perfectly.

storage/reheating

If I have leftovers, I let them cool completely before storing them in an airtight container in the fridge. They stay fresh for up to 4 days. To reheat, I warm the corn on the stovetop over low heat or in the microwave, stirring occasionally to keep the creamy texture. If it thickens too much, I just stir in a splash of milk or cream to loosen it up.

FAQs

How do I make this creamed corn thicker?

If I want a thicker texture, I reduce the cream slightly or leave the lid off for the last 30 minutes to let some moisture evaporate. Adding cheese also naturally thickens the mixture.

Can I use canned corn instead of fresh or frozen?

Yes, I can use canned corn. I just make sure to drain it well before adding it to the crockpot to avoid excess liquid.

Can I double the recipe for a crowd?

Absolutely. I’ve doubled this recipe in a larger crockpot with great success. I just increase the cook time slightly and give it a stir halfway through.

Is it possible to make this dairy-free?

I haven’t tried a fully dairy-free version, but I could substitute the cream and sour cream with plant-based alternatives and use vegan butter and cheese. The texture might change slightly, but it should still be delicious.

Can I cook it on high to save time?

Yes, I’ve cooked it on HIGH for about 1 to 1.5 hours when I’m in a hurry. It still turns out creamy, but I make sure to check and stir it so it doesn’t stick or overcook.

Conclusion

This crockpot creamed corn is one of those dishes I keep coming back to—simple, satisfying, and packed with flavor. Whether I’m making it for a cozy dinner at home or a big family gathering, it’s always a hit. It’s the kind of comfort food that quietly steals the show, and I love how little effort it takes to make something this good.