Cheesy Slow-Cooker Creamed Corn

Creamed corn, slow-cooked in a dairy-rich sauce. [Photograph: Jennifer Olvera]

Creamed corn, made in the slow cooker, is gussied up with cream cheese, American cheese, and crème fraîche.

Why this recipe works:

  • A combination of cream cheese, crème fraîche, and American cheese makes for a sauce that is luxuriously creamy and tangy, but is lighter on the palate than heavy cream or a flour-thickened white sauce.
  • We use thyme sprigs and bay leaves as the corn cooks to lend layered flavor, discarding them before serving.
  • Traditional creamed corn requires constant attention. Using the slow cooker frees you up to work on other kitchen tasks, requiring only a few stirs now and then.

Note: If you can't get good fresh, sweet, plump corn, use frozen kernels instead, which will have better flavor.

Cheesy Slow-Cooker Creamed Corn

About This Recipe

Yield:Serves 8
Active time:5 minutes
Total time:4 hours
Special equipment:Slow cooker
This recipe appears in: Cheesy Slow Cooker Creamed Corn


  • 12 ears of corn, shucked and cut from the cob, or 2 pounds frozen corn kernels (see note above)
  • 8 ounces cream cheese
  • 3 ounces crème fraîche or sour cream
  • 1/2 cup milk
  • 6 ounces American cheese, grated or finely diced
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper


  1. 1

    Combine corn, cream cheese, crème fraîche, milk, cheese, thyme, and bay leaves in a slow cooker. Season lightly with salt and pepper and stir to combine.

  2. 2

    Set slow cooker to low setting and cook, stirring every hour or so, until corn is cooked and sauce has thickened slightly, 3 to 4 hours. Discard thyme and bay leaves, season to taste with more salt and pepper as desired, and serve.


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