Rating: 3 stars
1 Ratings
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Dairy and the slow cooker don’t typically agree, but in our Slow Cooker Creamed Corn, the cream cheese and cornstarch produce a creamy, emulsified sauce. Since canned corn doesn’t have much natural sweetness, so instead of adding a bunch of sugar, we’ve developed a more savory cream corn. There’s still a slight sweetness from the sour cream, and a fresh, herbaceous lift from the thyme. Adding a can of cream-style corn makes the whole dish feel a little more homogenous, and unites the ingredients better than if you use straight corn kernels and cream. Use the chilled leftovers to make creamed corn fritters.

Liz Mervosh


Credit: Antonis Achilles; Food Styling: Ana Kelly; Prop Styling: Prissy Lee

Recipe Summary

10 mins
2 hrs 10 mins
Serves 4 (serving size: about 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Stir together sweet corn, cream-style corn, cream cheese, Parmesan, butter, cornstarch, salt, pepper, and, if desired, thyme in a 4-quart slow cooker. Cover and cook on LOW until hot and slightly thickened, at least 2 hours or up to 3 hours. Uncover and stir in sour cream until blended and smooth. Serve sprinkled with bacon.