Go Back
Print Recipe
5 from 2 votes

Cream Corn

Creamed Corn Author: Jennifer Locklin Serves: 6 to 8 servings
Author: Jennifer Locklin


  • 1 40- oz pkg frozen whole kernel corn -OR- 12 ears fresh corn shucked & silks removed, cut off the cob
  • 2 8-oz pkgs cream cheese, cubed
  • 2 cups whipping cream
  • 1 stick butter melted
  • 3 tablespoons flour
  • 1/2 cup sugar
  • 1 teaspoon Kosher salt
  • ½ teaspoon black pepper


  • In a large skillet over medium-high heat, melt butter.
  • Whisk in flour and cook for about a minute, do not brown.
  • Whisk in cream, then cubed cream cheese.
  • Cook over medium-high heat, stirring often until all of the cream cheese is melted and incorporated.
  • Stir in sugar, salt and pepper.
  • Stir in all of the frozen corn and mix to coat.
  • Slow Cooker Method:
  • At this point you can put all of the corn mixture into a large slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring a few times during the process to prevent the sides from burning.
  • Casserole Method:
  • Pour all of the corn mixture into an extra large, greased baking dish. Spread evenly.
  • Bake at 350 degrees for 30 to 45 minutes or until hot and bubbly.
  • Serve warm.
  • If Using Fresh Corn:
  • Cut corn from cob and scrape with the back of a knife to get the “milk” out and stir it into the cream mixture.