Creamy Honey Butter Corn in the Slow Cooker

Turn ordinary creamed corn into something memorable by adding honey and plenty of butter. This slow cooker honey butter corn is rich, slightly sweet, and wonderfully creamy — a perfect side for holiday dinners, backyard barbecues, or any weeknight meal.

We like the convenience of frozen corn for this recipe since it’s harvested at peak ripeness and flash-frozen to preserve sweetness and texture. The slow cooker gently melds honey, butter, and cream cheese into the kernels so every bite is silky and flavorful.

Ingredients

• Corn – 2 lbs frozen corn (chosen for peak flavor and convenience).
• Honey – ½ cup, provides natural sweetness that balances the butter.
• Butter – ½ cup unsalted butter, cut into pieces for even melting and a rich mouthfeel.
• Cream cheese – 8 oz, cubed so it melts smoothly and creates a creamy sauce.
• Seasonings – 1 tablespoon dried minced onion, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. Fresh parsley or green onion for garnish is optional.

Step-by-Step Directions

1. Place the frozen corn in the slow cooker. Add the honey, butter pieces, cubed cream cheese, dried minced onion, garlic powder, salt, and black pepper.
2. Stir gently to combine so the butter and cream cheese are evenly distributed among the kernels.
3. Cover and cook on LOW for 3–4 hours. Stir once or twice during cooking to help the cream cheese and butter melt and coat the corn evenly.
4. Taste and adjust seasoning with more salt or pepper if needed. Serve warm, garnished with chopped fresh parsley or sliced green onion if desired.

How to Reheat and Store

• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Reheat gently in the microwave or on the stovetop over low heat. Add a splash of milk or cream while reheating to restore creaminess if the corn thickens when chilled.

More corn recipe ideas

• Panfried creamed corn with a touch of fresh herbs.
• Corn casserole made in the slow cooker for hands-off comfort food.
• Grilled corn on the cob finished with honey-butter glaze for a smoky-sweet finish.

Slow Cooker Honey Butter Corn

Prep Time: 5 mins

Cook Time: 3–4 hrs

Total Time: 3–4 hrs 5 mins

Servings: 8

By: Sarah Olson

Sweet, buttery, and creamy, this easy slow cooker honey butter corn comes together with minimal effort and makes a crowd-pleasing side dish.

Equipment

• Slow cooker (4-quart or larger works well)

Ingredients

• 2 lbs frozen corn
• ½ cup honey
• ½ cup unsalted butter, cut into pieces
• 8 oz cream cheese, cubed
• 1 tablespoon dried minced onion
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• Optional garnish: chopped fresh parsley or sliced green onion

Instructions

• Add the frozen corn, honey, butter, cream cheese, dried minced onion, garlic powder, salt, and pepper to the slow cooker. Stir to combine.
• Cover and cook on LOW for 3–4 hours, stirring occasionally so the cream cheese and butter melt evenly and coat the corn.
• Adjust seasoning to taste. Serve warm garnished with parsley or green onion if desired.

Notes

• Leftovers keep well in an airtight container for 3–4 days.
• Reheat gently and add a splash of milk or cream if needed to regain a silky texture.
• This side pairs beautifully with grilled chicken, roasted turkey, or bold barbecue mains.
• For variety, try mascarpone instead of cream cheese or swap honey for maple syrup.

Nutrition (per serving, estimated)

Calories: 378 kcal | Carbohydrates: 46 g | Protein: 6 g | Fat: 22 g

Nutrition estimates are approximate. If you require precise values for a special diet, calculate using your preferred nutrition tool.