Name: Easy From-Scratch Creamed Corn
Prep time: 5 min
Cook time: PT-489185H37M
Total time: PT-489185H37M
Cuisine: American
Ingredients: 32 oz frozen corn or 4 cans whole corn, well-drained; ⅔ cup half-and-half or milk for a lighter version; 1 tablespoon sugar; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 8 tablespoons unsalted butter, cubed; 8 ounces cream cheese, cubed

This creamed corn is an ultra-easy, deliciously creamy side dish made from scratch—ready in no time with either stovetop or slow-cooker method. It’s rich, comforting, and perfect for any family meal or gathering.

Why You’ll Love This Recipe

I love how quickly this recipe comes together—just a few minutes of prep and the slow cooker or stovetop does the rest. The combination of butter, cream cheese, and corn gives it a velvety, indulgent texture that feels special yet is so effortless. It’s always a hit with my family and a staple at any meal where comfort food is welcome.

ingredients

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

32 oz frozen corn or 4 cans whole corn, well-drained
⅔ cup half-and-half or milk for a lighter version
1 tablespoon sugar
½ teaspoon salt
½ teaspoon freshly ground black pepper
8 tablespoons unsalted butter, cubed
8 ounces cream cheese, cubed

directions

Stovetop method

In a large saucepan over medium-high heat, melt cream cheese, butter, and half-and-half until smooth.
Stir in sugar, salt, and pepper.
Lower heat to medium or medium-low, add corn, and cook—stirring frequently—until heated through and thickened, about 5 to 15 minutes.

Slow cooker method

Combine corn, half-and-half, sugar, salt, and pepper in a 3-quart slow cooker.
Top with cubed butter and cream cheese.
Cook on high for 2 to 3 hours or low for 5 to 6 hours.
Remove lid and stir everything together; adjust seasoning if needed.
Replace lid and cook on high for another 15 minutes to reach desired creaminess.
Serve warm.

Servings and timing

Servings: about 10
Prep time: 5 minutes
Cook time:

Stovetop: 5 to 15 minutes
Slow cooker: High 2 to 3 hours or Low 5 to 6 hours plus finishing time

Variations

Add a pinch of cayenne or diced jalapeño for a spicy kick.
Transform it into a corn casserole by transferring to a baking dish, topping with cheese, and baking until bubbly and golden.
Use milk instead of half-and-half for a lighter version.

storage/reheating

Make-ahead by refrigerating in an airtight container. Reheat gently on the stove over low heat, adding a splash of milk or cream if needed to loosen the texture. Store leftovers in the refrigerator for up to 4 days. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then warm before serving.

FAQs

How can I make this dairy-free?

I replace half-and-half or milk with coconut milk and use oil instead of butter for a creamy, dairy-free version.

Can I use canned corn instead of frozen?

Yes, canned corn works well as long as it is drained thoroughly.

Do I have to use cream cheese?

No, you can skip cream cheese for a lighter dish, but it adds extra richness and creaminess.

How do I thicken it properly?

Simmer it slowly on the stovetop until thickened, or add a small slurry of flour and milk if you want it thicker faster.

Can this be made ahead for a party?

Absolutely, it reheats well. I usually make it a day ahead and gently warm it on the stove with a splash of milk.

Conclusion

This creamed corn recipe is my favorite comfort side dish. It’s simple, creamy, and versatile enough for weeknight dinners or special occasions. Whether I make it quickly on the stove or let it slow cook for hours, it always turns out rich and satisfying. I’m sure it’ll become a favorite in your kitchen too.

Easy From-Scratch Creamed Corn

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Author: Sue
Prep Time: 5 minutes
Cook Time: 5 to 15 minutes (Stovetop), 2 to 6 hours (Slow Cooker)
Total Time: 10 to 20 minutes (Stovetop), 2 to 6 hours and 15 minutes (Slow Cooker)
Yield: 10 servings
Category: Side Dish
Method: Stovetop, Slow Cooker
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This easy, creamy creamed corn recipe can be made on the stovetop or in a slow cooker, providing a rich, comforting side dish perfect for any meal or gathering.

Ingredients

32 oz frozen corn or 4 cans whole corn, well-drained
⅔ cup half-and-half or milk for a lighter version
1 tablespoon sugar
½ teaspoon salt
½ teaspoon freshly ground black pepper
8 tablespoons unsalted butter, cubed
8 ounces cream cheese, cubed

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Instructions

Stovetop method: In a large saucepan over medium-high heat, melt cream cheese, butter, and half-and-half until smooth.
Stir in sugar, salt, and pepper.
Lower heat to medium or medium-low, add corn, and cook—stirring frequently—until heated through and thickened, about 5 to 15 minutes.
Slow cooker method: Combine corn, half-and-half, sugar, salt, and pepper in a 3-quart slow cooker.
Top with cubed butter and cream cheese.
Cook on high for 2 to 3 hours or low for 5 to 6 hours.
Remove lid and stir everything together; adjust seasoning if needed.
Replace lid and cook on high for another 15 minutes to reach desired creaminess.
Serve warm.

Notes

Can be made dairy-free by substituting coconut milk and using oil instead of butter.
For a spicy kick, add a pinch of cayenne or diced jalapeño.
For a corn casserole, transfer to a baking dish, top with cheese, and bake until golden and bubbly.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.