Slow Cooker Creamed Corn

Slow Cooker Creamed Corn


A tasty side dish for any fall meal.


  • 2 ½ pounds corn kernels
  • 1 cup heavy cream
  • 8 ozs (1 pkg.) cream cheese, room temperature
  • ½ cup parmesan cheese, grated
  • 6 tbsps unsalted butter, room temperature
  • 1 tbsp sugar
  • kosher salt and freshly ground pepper, to taste


  1. Whisk together heavy cream, cream cheese and butter in slow cooker until mostly smooth.
  2. Stir in corn, parmesan cheese and sugar, then season with salt and pepper.
  3. Cover slow cooker and cook on low for 4-5 hours, stirring occasionally, or until mixture is smooth and creamy and corn is tender-crisp.
  4. Serve hot and enjoy!