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The Best Slow Cooker Cream Corn


"This is the best, easiest slow cooker cream corn. It's very rich, not diet food, but is always such a big hit I have to tell everyone how to make it! You may want to half this recipe for a smaller family, but this is excellent leftover a day or even two."
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3 h 5 m servings 332 cals
Original recipe yields 20 servings


  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a 6 quart slow cooker, combine the corn, cream cheese, butter, sugar, American cheese and milk. Cover and set to Low. Cook for about 3 hours, stirring every 30 minutes. Cheese and milk burn easily, so I would not recommend cutting the time and using the High setting.


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Read all reviews 103
  1. 125 Ratings

Most helpful positive review

My family eats this like it was candy. I use just one pkg of cream cheese and 1 1/2 sticks of unsalted butter. Leave the rest of the ingred. exactly as listed and this is the BEST corn ever. My ...

Most helpful critical review

Try cooking some sliced bell pepper in water until softened and adding all of it to your finished dish before serving. You'll be blown away.

Most helpful
Most positive
Least positive

My family eats this like it was candy. I use just one pkg of cream cheese and 1 1/2 sticks of unsalted butter. Leave the rest of the ingred. exactly as listed and this is the BEST corn ever. My ...

The flavor is excellent, but I made this twice and found using frozen corn, made the kernels have a kind of chewy texture, which I found to be objectionable, hence, 4 stars instead of 5. I will...

I have been making this for years. People tell me that this is the best corn they've ever eaten! You can't really tell there is cheese in it but it is so delish. It's great for potlucks and fam...

VERY good!! For those who said it was too cheesy - what do you expect if you add 3 blocks of cream cheese and 6 slices of am. cheese??? I made this for our Thanksgiving luncheon at work today an...

This was AWESOME. I used fresh corn cut from the cob (8 ears) and used 1/3 of the rest of the ingredients. I also cooked everything on the stove top to make it faster. The corn was still nice...

This one definitely gets my 5 star vote. I will make a few changes next time though, such as use less sugar and 1 less package of cream cheese. I may also cut the recipe in half because it mad...

This was delicious. I used cheddar cheese instead of American and added cubed ham to make it a one dish meal. My family loved it. I then used the leftovers in my cornbread recipe and it turned o...

This recipe is delicious! I make it for every picnic or holiday, and I always get great reviews. I toss in a small can of green chiles to give it a kick and add some color. This recipe is a keep...

I took this dish to a birthday party and everyone loved it. I knew it had to be high in fat but I had no idea how high. OMG!! I will make it again but try to do what ever I can to cut the fat.