This crockpot creamed corn has been a holiday staple in my house ever since I first tried Jamielyn Nye's version on Silksavor.com. I remember opening the slow cooker and being greeted by a warm, buttery aroma that felt like a hug — the kind of smell that brings people from other rooms to the table. It’s deceptively simple: canned corn, a little half-and-half, cream cheese, and butter transform into a lusciously creamy side that balances sweet kernels with a gentle spice of nutmeg. It’s one of those dishes that looks humble but tastes indulgent, the perfect partner for roast turkey or glazed ham.

I first discovered this method during a busy holiday season when I wanted something that could be set-and-forgotten yet still taste homemade and rich. Using a small 2 1/2 quart slow cooker makes the process effortless — add the ingredients, cook on low, and stir once halfway through. The texture becomes silken as the cream cheese melts into the corn, and the little flecks of nutmeg and black pepper elevate what could otherwise be a plain side. Friends and family always ask for seconds, and I love that this recipe is forgiving: if you need it thicker, leave the lid off for a few minutes on warm; if you want it looser, stir in a splash more half-and-half.

Ingredients

• Sweet corn: Use 4 1/2 cups drained sweet corn (three 15-ounce cans). Look for whole kernel-style labeled "sweet" or "golden" for the most tender bite; drain thoroughly so the sauce isn’t watery.
• Half-and-half (or heavy cream): 1/3 cup half-and-half provides a light creaminess; substitute heavy cream for a richer finish. I often use half-and-half to keep the dish indulgent without feeling too heavy.
• Salted butter: 4 tablespoons adds a glossy richness and helps carry the flavors of nutmeg and pepper. Use a high-quality butter like Kerrygold or Plugrá for best flavor.
• Cream cheese: One 8-ounce package, cubed. Full-fat cream cheese melts into a silky sauce; I recommend Philadelphia original for consistent results.
• Granulated sugar: 2 tablespoons — a little sweetness balances corn’s natural starches and enhances the overall harmony of the dish.
• Ground nutmeg: 1/4 teaspoon — a small amount lends warmth and depth without becoming overtly spiced.
• Salt and black pepper: 1/2 teaspoon salt and 1/4 teaspoon pepper to start; you can adjust to taste once the mixture has warmed and thickened.

Instructions

Add ingredients to slow cooker: In a small 2 1/2-quart crockpot, combine 4 1/2 cups drained canned corn and 1/3 cup half-and-half. Scatter 8 ounces of cubed cream cheese and 4 tablespoons salted butter over the corn so the dairy sits on top and melts downward as it heats. Sprinkle in 2 tablespoons sugar, 1/4 teaspoon nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Leaving the dairy on top helps prevent sticking and promotes even melting. Cook on low: Cover and cook on the low setting for 2 to 3 hours. Stir once about halfway through the cook time to ensure the cream cheese breaks up and disperses evenly. Watch for visual cues: the cream cheese should appear fully melted and incorporated and the mixture should look glossy. If the edges begin to brown or scorch, reduce heat slightly and stir more frequently. Set to warm and finish: After 2 to 3 hours, switch the crockpot to warm. Taste and adjust with additional salt and pepper if desired. The mixture will thicken as it rests; if you prefer it looser, stir in another tablespoon or two of half-and-half. Keep covered on warm until ready to serve; the slow simmer on warm helps flavors meld without overcooking the corn.

Storage Tips

Store leftover creamed corn in a sealed container in the refrigerator for up to five days. For freezer storage, cool completely and transfer to a freezer-safe container; it will hold for up to three months. Thaw overnight in the refrigerator and reheat on low in a slow cooker or on the stovetop in a saucepan over low heat, stirring occasionally. Use airtight glass containers or heavy-duty freezer bags to minimize freezer burn. When reheating from chilled, add a splash of half-and-half and stir gently to restore silkiness.

Ingredient Substitutions

If you need dairy-free options, swap the cream cheese for a dairy-free spread like a cultured cashew cream or a vegan cream cheese and use coconut cream or an unsweetened plant-based creamer in place of half-and-half. For salt-free diets, use unsalted butter and increase herbs like fresh chives for flavor. If fresh flavor is preferred, substitute 4 1/2 cups of fresh kernels cut from about 6 ears of corn or use frozen sweet corn; frozen works especially well for stovetop preparation and yields a slightly brighter flavor.

Serving Suggestions

Serve warm as a holiday side with roasted turkey, glazed ham, or a savory meatloaf. Garnish with finely chopped parsley or chives and a light pat of butter for sheen. For a more festive presentation, spoon into a warm serving dish and top with toasted panko breadcrumbs or crumbled bacon. It also pairs well with roasted root vegetables and buttery dinner rolls, making it a crowd-pleasing accompaniment for cozy winter dinners.

Cultural Background

Creamed corn has long been an American comfort favorite, especially in the Midwest and South where corn is a staple crop. Traditional versions often use either fresh corn or canned kernels simmered with cream or milk, sometimes thickened with flour or cornstarch. Over time, variations have incorporated cheese, bacon, or spices; this slow-cooker rendition modernizes the classic by relying on cream cheese for instant silkiness and a hands-off approach that suits contemporary holiday cooking rhythms.

Seasonal Adaptations

In summer, swap canned for fresh corn cut straight off the cob and finish with a squeeze of lemon and fresh basil for brightness. In winter, keep Jamielyn's version as written or add warming spices like a pinch of smoked paprika and a tablespoon of maple syrup to echo seasonal flavors. For holiday gatherings, fold in roasted chestnuts or roasted poblano peppers to create a heartier, more textured side.

Meal Prep Tips

Make the creamed corn up to three days in advance and refrigerate. When ready to serve, transfer to the slow cooker on the warm setting and give it a gentle stir; avoid high heat to prevent separation. Portion into individual microwave-safe containers for quick lunches or side servings during the week. If you plan to freeze, do so in single-serving portions for easy thawing and reheating.

There’s comfort in simplicity, and this crockpot creamed corn is proof that a few quality ingredients handled with care can become something memorable. Whether it’s a holiday table or a quiet weeknight, this dish is forgiving, flavorful, and easy to adapt — a small recipe that makes a big, buttery impression.