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Crock-Pot Creamed Corn


  • 3 19 ounce family size frozen bags sweet corn
  • 1 cup milk
  • 1 tablespoon sugar
  • 8 ounces cream cheese cubed
  • 1/2 cup 1 stick unsalted butter, cut into thin slices
  • salt and black pepper to taste


  • Add frozen corn to the Crock-pot.
  • Stir in milk and sugar then add salt and pepper (about 1/4 tsp or so) until well combined.
  • Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
  • Uncover and stir until butter and cream cheese are well combined.
  • Cover and cook on high heat for an additional 15 minutes.
  • Serve immediately.


Recipe adapted from damndelicious.net