Creamed Corn

Creamed Corn with Ricotta, Rosemary and Bacon will be the best creamed corn you ever ate!

This Slow Cooker Creamed Corn is rich, creamy, buttery, seasoned to perfection, SO easy and practically fool proof!  This Creamed Corn will be the star of your Thanksgiving feast or makes an easy side dish for any occasion!

Thank you McCormick for Sponsoring this Creamed Corn Recipe.  All opinions are my own.



up close of creamed corn with cream cheese in the slow cooker with bacon and green onions

The BEST Creamed Corn Recipe

Happy almost Thanksgiving! But really every day can be a day of thanks, or maybe I’m just looking for an excuse to eat this Creamed Corn every. single. day.

To be honest, I didn’t grow up eating creamed corn.  It has never been a Thanksgiving side tradition so I wasn’t sure how much I would like it the first time I made it.   And to be honest, I am now in love with creamed corn.  with this version of creamed corn.

This Slow Cooker Creamed Corn with Ricotta, Rosemary and Bacon is the ultimate creamed corn that will have you licking the crockpot itself.  I am so in love with it, in fact, I’m already concocting all sorts of ways to add some protein and make it a full on main dish so it will be somewhat less shameless when all I want to devour for dinner is creamed corn for dinner.

What is creamed corn?

Creamed corn, also known as “cream-style corn,” is an American side dish that is a creamy, almost soupy version of sweet corn.  The sweet corn is partially pureed, releasing the milky substance of each kernel combined with cream cheese and/or heavy cream to create a rich, creamy bath for the corn.  The whole corn and puréed corn simmered until tender to create a luxurious side that is the perfect balance of sweet and savory, fresh yet creamy.

southern creamed corn in a white bowl with a silver serving spoon

Why is this the Best Creamed Corn ?

As I was researching other Crockpot creamed corn recipes, several comments mentioned how those recipes tasted more like corn in cream sauce instead of creamed corn.  One commentor, however, shared how her grandma’s recipe actually pureed some corn and added that to the cream sauce. Bingo. So we not only puree some of the corn, we also puree it with cream cheese, ricotta, heavy cream and spices.

Just a dash of a variety of seasonings adds an additional dimension of yum to the already heavenly cream corn, making it the BEST CREAMED CORN EVER, in my humble opinion. Even the Blender Creamed Corn was so intoxicatingly delicious, I was eating it plain!   

After you add your Blender Creamed Corn to the Slow Cooker, you stir it all around with some butter and let it cruise until you can’t stand it any longer.  So easy, so perfectibility sweet and savory, sooooo creamy and  – then there is bacon.  Drool.

showing how to make creamed corn with cream cheese by adding purreed corn, cream cheese, heavy cream to slow cooker with butter

Crockpot Creamed Corn Ingredients

For this Creamed Corn recipe, we are going for the BEST Creamed Corn, not diet, lackluster or skimping creamed corn.  Our Slow Cooker Creamed Corn includes:

  • Frozen corn kernels: Using frozen corn allows you to make this Creamed Corn Recipe even when corn is no in season.
  • Butter: You can use unsalted or salted butter. Doesn’t matter!
  • Heavy cream: Heavy cream is a must in this recipe, there are really no good substitutions for it.
  • Cream cheese: You want to use full-fat, regular cream cheese.
  • Ricotta: Again, full-fat ricotta is the way to go. It makes the creamed corn ultra creamy!
  • Sugar: Just 1 tablespoon is all you need to make this Thanksgiving corn recipe.
  • Flour: Helps thicken up this corn side dish.
  • Bacon: Used as garnish. Buy pre-cooked bacon to save time.
  • Green onions: Balances out the ultra rich, creamy corn.
  • Seasonings: I used a mixture of salt, garlic powder, rosemary, thyme, paprika, and onion powder.

Ingredient Variations

  • Heavy cream: A few readers have tried using half and half in place of the cream and have said it made the creamed corn watery. Heavy creamy is a must!
  • Cream cheese: Use the kind that’s sold in a block, not the whipped type in a tub.
  • Bacon: Can technically be omitted … but I love it! Use any kind of bacon you’d like.
showing how to make best creamed corn by stirring corn with butter and cream cheese in slow cooker.

How To Make Creamed Corn 

This Slow Cooker Creamed Corn is so easy, you are going to be in love!  Here is the breakdown:

  • Blend until completely smooth.
  • Add blender mixture to the crock pot along with butter.
    Stir until evenly combined.
  • Cook on HIGH for 2-4 hours or on LOW 4-6 hours, stirring occasionally.
  • Taste and season with additional salt and pepper if desired.
  • Garnish with green onions and bacon.  Lots and Lots of bacon.

And you have just created Slow Cooker Creamed Corn with Cream Cheese, Rosemary and Bacon. You have just created the most requested, gushed over, lick-the-plate clean side of Thanksgiving.  And every day.

Tips for the Best Creamed Corn

  • Line your slow cooker with a slow cooker liner or grease with non-stick spray. It makes cleanup much easier!
  • Don’t skip the sugar in this recipe. Just a little bit helps to sweeten this Crockpot cream cheese corn.
  • This recipe makes 8 to 10 servings, but can easily be doubled.
a serving spoon of southern creamed corn in the slow with green onions and bacon

Can I Prep Creamed Corn in Advance?

Absolutely! Follow the recipe as written, let the corn cool in the slow cooker insert, then refrigerate overnight. Simply reheat the next day in the slow cooker!

How to Store Creamed Corn

Leftovers should be stored in an airtight container in the fridge. They’ll last up to 3 days.

Can You Freeze Crockpot Cream Cheese Corn?

No, I don’t recommend doing so since there’s so much dairy in this recipe. I worry it’d split once frozen.

How to Reheat Creamed Corn

You can reheat this creamed corn with cream cheese in the slow cooker, in a saucepan over medium-low heat, or in the microwave.

Slow Cooker Creamed Corn with Ricotta and Bacon - this has to be the BEST CREAMED CORN I've eaten in my entire life! Rich and creamy, seasoned to perfection, SO easy and practically fool proof! Definitely making this every Thanksgiving from now on!

What to Serve with Creamed Corn


a servings spoon scooping up easy creamed corn with bacon and green onions in a white bowl

You might also like these holiday recipes:

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©Carlsbad Cravings by

Slow Cooker Creamed Corn with Ricotta and Bacon - this has to be the BEST CREAMED CORN I've eaten in my entire life! Rich and creamy, seasoned to perfection, SO easy and practically fool proof! Definitely making this every Thanksgiving from now on!

Slow Cooker Creamed Corn

Creamed Corn with Ricotta, Rosemary and Bacon will be the best creamed corn you ever ate!  This Slow Cooker Creamed Corn is rich, creamy, buttery, seasoned to perfection, SO easy and practically fool proof!  This Creamed Corn will be the star of your Thanksgiving feast or makes an easy side dish for any occasion!
Servings: 8 -10 servings
Total Time: 4 hours 10 minutes
Prep Time: 10 minutes
Cook Time: 4 hours

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  • 2 pounds frozen corn kernels (2 x 16 oz. packages)
  • 4 tablespoons butter, cubed
  • nonstick cooking spray

Blender Creamed Corn

  • 1 cup frozen corn from above listed packages (in directions)
  • 1/2 cup heavy cream
  • 4 oz. cream cheese, cubed
  • 1 cup ricotta cheese
  • 1 tablespoon sugar
  • 1 tablespoon flour
  • 1 teaspoon McCormick® salt
  • 1/2 teaspoon McCormick Garlic Powder
  • 1/4 teaspoon EACH McCormick® Rosemary Leaves, Thyme Leaves, Paprika, Onion Powder, Pepper
  • Dash of McCormick cayenne pepper (optional)


  • 4-6 strips bacon, cooked and crumbled
  • green onions, chopped


  • Lightly spray slow cooker with nonstick cooking spray. Remove 1 cup corn from packages to blender and add all remaining corn to slow cooker.
  • Add all the remaining Blender Creamed Corn ingredients to your blender. Blend until completely smooth. Add to slow cooker along with butter and stir until evenly combined. Cook on HIGH for 2-4 hours or on LOW 4-6 hours, stirring occasionally. Taste and season with additional salt and pepper if desired.
  • Garnish with bacon and green onions (optional).



Don’t miss the “how to make” recipe video at the top of the post!

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Reader Interactions

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  1. Kori ann says

    Can this be made in advanced ? I have to travel to my inlaws which is 2.5 hours away

    • Jen says

      Absolutely! It stores and reheats beautifully. Happy Thanksgiving!

  2. Julie says

    Taste wise this is good but hopefully this will thicken up as it cooks. I used half and half instead of heavy cream and it is too soupy. If trying to cut back on calorie count and using a substitute for the heavy cream, cut back to 1/4 cup. You can always add more while blending if too thick. I used 4 well drained cans of corn as I like that better than frozen. I ended up adding another can to account for the over abundance of sauce.

    It does tast good tho. I used a couple dollops of mascarpone as well.

    • Jen says

      Hi Julie! Unfortunately half and half will make it soupy because it is far less creamy than heavy cream. Heavy cream gives it the perfect consistency. It should thicken quite a bit as it cooks, especially if cooking on low for such a long time. Happy Thanksgiving!

  3. Jenn says

    Made this for Thanksgiving last year and was told not to show up for Christmas without it ( goes great with ham). Making it again this year. It’s so easy and super delicious. My blender died so I used my ninja for this recipe. Not a good idea. Had to dump it into my food processor. I think the bacon is a little too much so we do it without! Thank you for this new holiday staple at our family dinners!

    • Jen says

      I love your comment Jenn, thank you! I am making this corn today for Thanksgiving because it is one of my favs too! I am sure it should still work in your food processor. Happy Thanksgiving!

      • Daniela says

        Does this recipe work with corn from a can? Unfortunately thats all i have. And does the time need to be adjusted since its not frozen?

        • Jen says

          Yes, Daniela, it will still be tasty with canned corn – no adjustments needed. It will probably just be done on the earlier end of the cooking window.

  4. Debbie Clifton says

    I am making this for Christmas. Could I put it together the day before and cook it the next day?

    • Jen says

      Absolutely! You will need to add a little extra cream as it will absorb some overnight but it will turn out great!

  5. Sandra says

    Spoon Worthy!! I tried this sauce before mixing it in with the corn and I’m not too proud to say that the spoon went back into the bowl at least two more times. And that is before I cooked it. Seriously yummy. I’m thinking the sauce would be wonderful with potatoes, minus the corn.

    • Jen says

      yesss! I’m so happy you loved this Corn so much and especially the sauce! I love your idea of the sauce with potatoes – I am definitely going to try that – thanks for the idea!

  6. Adele Aiken says

    do you think this could be frozen? It looks fabulous -and it looks like it would feed a crowd

    • Jen says

      Hi Adlele, unfortunately I don’t think it will freeze well because dairy tends to get a funky texture when frozen. Sorry!

  7. Ginessa says

    Do you have any tips to make this less soupy when you double it?

    • Jen says

      Hi Ginessa, you could leave the blender quantities the same as a single batch and not a double them – that way there is less liquid and more corn. I hope that helps!

  8. Alisha says

    I don’t have a blender, could I use a hand mixer instead?

    • Jen says

      Hi Alisha, I don’t think it will get quite as creamy but I think it will still work because its getting stirred back into the rest of the corn. So yes, enjoy!

  9. Amanda says

    I just have to say THANK YOU! I’ve cooked this for Thanksgiving and Christmas I believe for 3 years now! We have a large family of around 60 people that get together and it’s ALWAYS a hit! Super easy to make and most importantly, incredibly delicious! Thank for sharing your recipe!!! Merry Christmas!

    • Jen says

      You are so welcome Amanda! Thank YOU for taking the time to comment! I’m thrilled this creamed corn has become a holiday staple beloved by so many! Wishing you a very Happy 2019!

  10. Jennifer says

    Any suggestions on doubling this? Should I just double everything or no?

    • Jen says

      Hi Jennifer, when I’m doubling a recipe, I usually double everything except the salt and spicy seasoning, so for this creamed corn, I would double everything except do 1 1/2 times the salt. You will probably have to add some later, but it is better to add more later because you can’t take it away!

  11. Julianna Silvester says

    Hi do you defrost the corn any before putting it into the blender? Thanks!

    • Jen says

      No need – it will blend up just fine. Enjoy!

  12. Jennifer Young says

    I am not a big ricotta person, any suggestions for a substitution?

    • Jen says

      You can use cream cheese. Enjoy!

  13. Melissa says

    Always a great stress free side! Made it two years in a row now. Bake bacon the day before, so easy to put together day of.

    • Jen says

      Thank you for your awesome comment Melissa! I’m so pleased this Creamed Corn is become an easy tradition!

  14. Lynn says

    Is it possible to use corn starch instead of flour, I’ve got gluten sensitive peeps?

    • Jen says

      Hi Lynn, I’ve never tried it with cornstarch so I can’t guarantee results, but as a general rule, you will need half the amount of cornstarch or you can use gluten-free flour. Enjoy!

  15. Lisa Manske says

    I made this for the second Thanksgiving in a row. It’s a huge hit with my family. It’s important to note that if you are doubling the recipe, you will need extra hours in the slow cooker. The times stated in the recipe were not enough cooking time for a double batch. Thankfully I had room in my oven as I had to finish it up quickly. I covered it with foil and put it in the oven at 425F.

    • Jen says

      I’m honored this creamed corn recipe has become a Thanksgiving repeat favorite! Thanks for the tip about doubling the recipe!!

  16. Bev says

    I came across this recipe years ago on Pinterest and I make it EVERY Thanksgiving. It is one of my favorites and everyone else’s as well! 🙂

    • Jen says

      Thanks Bev! I love hearing this recipe has become part of your Thanksgiving tradition!

  17. Eryn says

    Can you change out flour with corn starch to make it gluten friendly?

  18. Alli says

    Is the butter unsalted? I would assume so, but also not going to chance it! haha
    Also, is it a 1:1 replacement for using cornstarch instead of flour and would it be the same consistency/taste?

    thank you! Happy almost thanksgiving!!

    • Jen says

      Great question – you are correct, always assume unsalted when not specified so you can salt to taste. Flour doesn’t need high temperatures to thicken which is why it is used in this recipe, whereas cornstarch does. I think 1/2 tablespoon cornstarch would work cooked on high, or turn the slow cooker to high at the end if it needs to thicken more. Hope that helps. Happy Thanksgiving!

  19. Mel says

    I have made this for a few family gatherings and it’s a hit every single time. There are never any leftovers and everyone asks for the recipe!

    • Jen says

      Thank you so much, Mel! I am thrilled that it’s such a hit – yay! Thanks for the awesome comment!

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