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.
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CREAMED CORN RECIPE VIDEO
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.
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.
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.
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.
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.
What to Serve with Creamed Corn
- Roasted Turkey
- Brown Sugar Glazed Ham
- Slow Cooker Barbecue Ribs
- Nashville Hot Chicken
- Barbecue Pulled Pork
- Oven “Fried” Chicken
LOOKING FOR MORE THANKSGIVING SIDE DISHES?
- Million Dollar Macaroni and Cheese
- Baked Beans with Brown Sugar and Bacon
- Award Winning Sweet Moist Cornbread
- Company Mashed Potatoes
- Perfect Fruit Salad with Honey Citrus Vinaigrette
- Cranberry Apple Brussels Sprouts Salad
- Fluffy Dinner Rolls
- Easy Glazed Carrots
- All of my Thanksgiving recipes!
You might also like these holiday recipes:
- Slow Cooker Secret Ingredient Mashed Potatoes
- Hone Garlic Roasted Carrots
- Slow Cooker Cranberry Meatballs
- Herb Scalloped Sweet Potatoes with Bacon and Gruyere
- Chocolate Chip Pumpkin Pound Cake
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Ingredients
- 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)
Garnish
- 4-6 strips bacon, cooked and crumbled
- green onions, chopped
Instructions
- 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).
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Jackie says
Hi Jen
I want to try this recipe, but I want to do half of the recipe do I still cook it the same amount of hours or do I decrease the time.
Jen says
Hi Jackie, sorry for the delay as I was switching servers and all my comments were put “on hold.” I would cook it closer to 1 1/2 hours on High or for 3 1/2 hours on Low – and of course less/more time per your judgment. Hope you love it!
Dorothy Dunton says
Hi Jen! This is definitely going to be on my holiday dinner table! I have been looking at slow cooker creamed corn recipes, but they just didn’t “grab” me…this one did! And, of course, BACON makes me happy!
Jen says
Hi Dorothy, sorry for the delay as I have been switching servers and as you can tell there are a few glitches! Sorry about “error” message when leaving a comment – I have someone on it so hopefully it will be resolved soon 🙂 I am thrilled this is going on your holiday dinner table – I think it is going to be a huge hit – I absolutely can’t stop eating it! xo
Kristine says
This looks so good! I have a freezer full of corn waiting for an awesome recipe like this. Can’t wait to try it! Thanks!
Jen says
This is the perfect use for all your frozen corn- yay! I hope you love it!!!
Olivia - Primavera Kitchen says
This slow cooker creamed corn with ricotta and bacon would be my ultimate weakness 😉
Jen says
Thank you Olivia! I didn’t know creamed corn would be such a weakness of mine but it is positively addicting! I hope you can try and love it soon!
Aarti says
Wow this looks amazing!
Jen says
Thank you Aarti, I hope you love it!
Platt College says
I love my slow cooker, set it and forget it! Add bacon to anything and bam you got something good.
Jen says
You and me both! Slow cooker and bacon make the world a better, happier more delicious place! hope you love this recipe!
Sabrina B says
thanks for this, rosemary! wow, have a more traditional recipe but you had me with bacon, ricotta and now, rosemary!
Jen says
Thank you so much Sabrina, I think you will really love this new version! nothing like a little ricotta and bacon together!
Jackie says
Hi Jen
I’m only going to do half of the recipe, do I still cook it for the same amount time.
Jen says
Hi Jackie, I would check it at about half the cooking time – but I am guessing it will probably need about 3/4 of the cooking time. Hope that helps!
Ann says
I have never used a slow cooker. Can you make this in the oven or on the stove top? If I need to buy a slow cooker, what size should I use?
Jen says
Hi Ann, you definitely can but I would recommend fresh corn instead of frozen. I would cook on medium low for about 30 minutes or until corn reaches desired consistency and is nice and creamy. As far as a crockpot, I think a 6 quart is a good size for just about everything.
Liesel says
do I defrost the corn first, or just put it in the blender or crockpot frozen?
Jen says
Hi Liesel, you don’t defrost the corn first. Hope this helps!
Alia @ Everyday Easy Eats says
This looks like such a yummy side dish! I pretty much love anything with cream cheese so I am sure this would taste fantastic. I also love using McCormick spices because they have such great variety!
Jen says
Thank you Alia! I am obsessed with cream cheese myself and when you blend it with ricotta – magic! Hope you can make it soon and love it!
Dolores Mackenzie says
I’m trying this for t thanksgiving dinner at church but I think I need to double the recipe.
Do I cook it longer.?
Jen says
Hi Dolores, I have never doubled the recipe before so you are going to want to check it at the normal cooking time for doneness, but I think an extra hour would be about right. Happy Thanksgiving!
Leebakers says
Oh, this looks amazing! I must make this for Thanksgiving!
Jen says
Thank you so much, I think you will absolutely love it! Happy Thanksgiving!
Katie says
I’m planning on making this for Thanksgiving. The fix it and forget it part totally appeals to me considering everything else I’ll be juggling! Quick question…do you think half and half will work in place of the heavy cream just as well? Or do you think it’s worth buying and jamming one more thing into my fridge?
Jen says
Hi Katie! Half and half is thinner so I don’t think it will work quite as well and has a tendency to curdle in the slow cooker. You could substitute evaporated milk though. Hope this helps!
Kelsie says
How can this be cooked in the oven? Would LOVE to make this for Thanksgiving!
Thank you!
Jen says
Hi Kelsie, I have never tried it in the oven so I can’t say exactly how to do it but I would follow the directions then bake at 325 degrees F for about 60 minutes, longer if needed. Hope this helps, happy Thanksgiving!
Natasha @ Salt & Lavender says
I never grew up with creamed corn, either. This does look really delicious, though!! And you can’t go wrong with the addition of bacon. 🙂
Jen says
Absolutely! Bacon makes everything better! I hope you can try this soon and fall in love with creamed corn! Thanks Natasha!
Holly says
I am making this for Thanksgiving today, and I’m so excited!! 🙂
Jen says
I hope you loved it Holly! Happy Thanksgiving!!
Tania says
Can I use canned corn instead of frozen?
Jen says
Hi Tania, I personally like how it turns out with frozen corn better but canned would also work – just make sure to rinse it first to get rid of any excess salt. Enjoy!
Rebecca says
This sounds wonderful. Is this a dish that reheat’s well? I was thinking about making it the day before thanksgiving.
Jen says
Hi Rebecca, yes, this corn reheats great, perfect for the day before! Happy Thanksgiving!
Abby says
can I make this without a crock pot?
Jen says
Absolutely!
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!
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!
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.
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!
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!
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!
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!
Ginessa Sams says
Great idea thank you
Jen says
You are so welcome!
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!
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!
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!
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!
Jennifer Young says
I am not a big ricotta person, any suggestions for a substitution?
Jen says
You can use cream cheese. Enjoy!
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!
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!
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!!
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!
Eryn says
Can you change out flour with corn starch to make it gluten friendly?
Jen says
Yes!
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!
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!
Casey Dill says
Can this recipe be made on the stove top?
Jen says
Absolutely! Combine the ingredients and heat over medium-low for about 20 minutes. Enjoy!
Michelle says
Hi Jen, could this be done on the pressure cooking setting of an instant pot? Can’t wait to try it!
Jen says
That should work great! Here’s what I found from a IP creamed corn recipe:
-Push manual & set the timer for 10 minutes to cook.
-After finished timer beeps, allow the cooker to release naturally for 10 minutes. (after 10 minutes on natural release- quick release the rest of the pressure)
You can also cook on the stove for 20-30 minutes.
Patty Ladwig says
Will cream curdle as noted by other Chefs if cooked 3-4 hrs on low! They stated to add to end of cook time, when would that be
Jen says
Hi Patty, the cream is stabilized and won’t curdle because it’s blended with the other ingredients. Enjoy!
Vickie says
Can you use corn from the garden?
Jen says
Yes, you would just have to cook the corn beforehand!