Crock Pot Creamed Corn
Filed under side dishes I can inhale in main dish quantities: Crock Pot Creamed Corn. This slow cooker creamed corn is velvety rich, summery sweet, and tastes of backyard BBQs, childhood nostalgia, and long, lovely meals you’ll never want to end.
If you’ve only been eating creamed corn out of a can up until this point, this recipe is going to be a revelation.
If you thought creamed corn needed to heart-stoppingly heavy to taste delicious or is something best limited to special, indulgent occasions, this recipe is going to be a revelation for you too.
I’d even go so far as to say that if you don’t think you like creamed corn (or corn in general!), this Crock Pot Creamed Corn Recipe is going to change your mind.
Unlike cloying sweet, excessively heavy, and one-note creamed corn recipes you’ve tried in the past—and very unlike canned cream corn, which in my (either popular or unpopular) opinion tastes like mushy sweet corn paste—this Crock Pot Creamed Corn recipe manages to taste both fresh and comforting at the same time.
Rather than smothering the naturally sweet taste and creamy texture of the corn itself, Crock Pot Creamed Corn celebrates it. It is the consummate of what creamed corn should be: a perfect, easy side dish that everyone loves and leaves you no leftovers.
How to Make Crock Pot Creamed Corn – A Classic, Done Better
Creamed corn has dairy (multiple forms), sugar (a lot or a little depending on the recipe), and usually aromatics like onion or garlic. The most classic version is made by simmering corn kernels with heavy cream and copious amounts of butter. Sometimes you’ll find creamed corn without cream cheese, sometimes it’s included. Other recipes make creamed corn with American cheese (why?) or Parmesan (much better idea).
My goal with today’s Crock Pot Creamed Corn recipe was to keep everything about creamed corn that’s wonderful—the luscious texture, the naturally sweet flavor of the corn itself—and highlight it, rather than mask it with unnecessary additives.
I also wanted to make this Crock Pot Creamed Corn recipe more healthy, without skimping an ounce of texture or flavor.
Here’s how I did it! The key ingredients in perfect Crock Pot Creamed Corn are…
- You can make creamed corn with canned corn, frozen corn, or fresh corn. In the peak of summer, fresh corn is fabulous.
- When you cut the fresh kernels from the cob, the milk (aka liquid summer gold) comes along with it and will make your creamed corn all the richer. Be sure every drop makes it into the crockpot.
- That said, if frozen corn or canned corn kernels are all that is available to you—or you just want to make this creamed corn EASY and save the step of cutting off the kernels—you can certainly make this recipe with either.
- Note that by canned corn, I mean the canned plain, whole corn kernels, NOT premade creamed corn in a can.
- Even though this is a slow cooker recipe, I ALWAYS recommend sautéing onion on the stove first before adding it to the slow cooker with the corn and other ingredients.
- Sautéing the onion softens, sweetens, and enriches its flavor. Skip it and you may risk the taste of raw onion overpowering the corn.
You don’t need heavy cream to make a luscious, thick creamed corn! I had great success using a mix of:
- Milk. Use 2% milk, whole milk, or if you really want to be indulgent, you can make this Crock Pot Creamed Corn with half and half. Skim or almond milk will work here too, but do note that the richer the milk, the creamier the creamed corn.
- Reduced Fat Cream Cheese. While many creamed corn recipes are made without cream cheese, I found that using just four ounces (that’s half of a standard block) created the most DELISH, tasty creamed corn I’ve ever had.
- Butter. A must for creamed corn! Forget the multiple sticks. Four tablespoons is plenty to give the creamed corn a tantalizing, buttery flavor.
- Greek Yogurt. It gives the creamed corn thickness and body and its low fat/high protein content is good for you too.
Instead of the granulated sugar called for in most cream corned recipes, this recipe uses a touch of honey.
- The honey complements the flavor of the corn beautifully. It’s not overly sweet by any means. You might not notice it’s there, but you will notice a little something missing if you omit it.
Crock Pot Creamed Corn – Recipe Steps
Once you have your ingredients, the prep for this recipe is easy peasy.
- Saute the onion in a bit of the butter and olive oil.
- Mix the corn, onion, honey, and milk together in the crock pot.
- Scatter the remaining butter and the cream cheese on top. Don’t add the Greek yogurt yet! If you add it now, you risk it curdling.
- Cook on HIGH for two to three hours, until the corn is tender.
- Once the corn is tender, the Greek yogurt goes in! Add it slowly to keep curdling at bay.
How to Thicken Creamed Corn
The best way to thicken creamed corn is to puree a small amount of it.
- For maximum ease, I like to use an immersion blender like this one (I puree it directly in the slow cooker).
- If you don’t have an immersion blender, you can transfer a few ladlefuls of the creamed corn to a food processor or regular blender, puree it, then stir it back in with the rest.
- Don’t go crazy and turn the creamed corn into baby food. A short blending time will thicken it substantially.
Once the creamed corn is blended, you can serve it right away (it will thicken more as it cools down).
If you’d like it even thicker, uncover the crock pot, crank it up to high, then let the corn continue cooking for 15 to 20 additional minutes.
Benefits to Making Side Dishes in a Slow Cooker
This creamed corn recipe also works well on the stove. Personally I love to cook it (and a few of my other favorite slow cooker sides like Crock Pot Baked Potatoes, Crock Pot Spaghetti Squash, Slow Cooker Scalloped Potatoes, and Slow Cooker Brussels Sprouts) in the crock pot for a few reasons.
Crockpot cooking means I can keep my oven OFF.
- Crock pot side dishes like this creamed corn (are a win for hot summer days, when the last thing you feel like doing is turning on the oven.)
- If you are making this Crock Pot Creamed Corn for a holiday, the slow cooker method leaves your oven available for other dishes that need it.
Crock Pot Creamed Corn = Travel-Friendly Creamed Corn
Heading to a friend’s for dinner or a holiday party?
- Your hostess will love you for showing up with a dish that she doesn’t have to squeeze onto the stove or into her oven.
- YOU will love that you can just pick your crock pot up and pop it into your car. The slow cooker is an easy, instant vessel that doubles as a serving dish.
Your Creamed Corn Will Stay Hot
Nothing is worse than working hard on a recipe you are excited to share, then having to serve it cold.
- The crock pot keeps this creamed corn warm, creamy, and absolutely delectable.
What to Serve with Crock Pot Creamed Corn
- Chicken. Kids and adults alike will love the pairing of Crockpot Creamed Corn with these Honey Mustard Chicken Tenders. For a dinner party, the creamed corn would go wonderfully with these Grilled Chicken Kabobs.
- BBQ flavors would go perfectly with this Crock Pot Creamed Corn. Try pairing it with this Crockpot BBQ Chicken for the quintessential summer meal!
- Pork. Serve these Crock Pot Pork Chops or Instant Pot Ribs with Crock Pot Creamed Corn for a delicious, comforting dinner that’s worthy of any special occasion.
- Sandwiches and Burgers. Crock Pot Creamed Corn was destined to be served next to a delicious sandwich like this Portobello Mushroom Burger at your next tailgate party.
Crock Pot Creamed Corn Recipe Variations
As written, this recipe yields simple, sublime Crock Pot Creamed Corn with a classic flavor. You can make it as is, or try one of these tasty spins:
- Crock Pot Creamed Corn with Parmesan Cheese. This Crock Pot Creamed Corn will only be further elevated with the addition of Parmesan. Add 3/4 cup of grated Parmesan cheese to your crockpot just before serving and stir until combined.
- Crock Pot Creamed Corn with Bacon. Corn and bacon, need I say more? Sprinkle some bacon pieces on the top your Crock Pot Creamed corn when serving.
- Crock Pot Creamed Corn with Jalapeno. Add a little spice to your Crock Pot Creamed Corn by adding chopped jalapeno. Dice one jalapeno, removing the seeds, and stir pieces into your crockpot right after you finish blending the corn mixture.
- Crockpot Cheesy Corn. For an extra decadent twist, after you finish blending your Crock Pot Creamed Corn, add 1/2 cup cheddar cheese and 1/2 cup Parmesan cheese and stir until combined.
Storing and Reheating Crock Pot Creamed Corn
- To Store. Let the Crock Pot Creamed Corn come to room temperature and place in an airtight container in the refrigerator for up to five days.
- To Freeze. Let the Crock Pot Creamed Corn cool completely. Transfer it to a freezer-safe container and place in the freezer, laying it flat for easy storage. When ready to enjoy, let the creamed corn thaw in the refrigerator overnight before reheating.
- To Reheat. Place the Crock Pot Creamed Corn in a microwave-safe bowl and gently reheat, stirring frequently until warm. You can also rewarm it gently on the stovetop.
Recommended Tools to Make Crock Pot Creamed Corn
- Slow Cooker. I made it in my cheap, highly functional small three-quart crockpot, but almost any size will do.
- Immersion Blender. Ideal for thickening creamed corn or blending any of your favorite soups.
More Favorite Corn Recipes
- Cheesy Corn Quinoa Casserole. READER FAVE!
- Shrimp Corn Chowder. Another one of my post popular posts (and SO YUMMY).
- Corn Dip. Bring this easy recipe to your next party and watch your friends inhale it.
- Crock Pot Corn Chowder. A total crowd pleaser. Even picky eaters love this one.
Did you grow up eating creamed corn? Honestly, I usually pass corn by, but after having this recipe, I remembered exactly why corn is so popular.
When prepared properly, corn is DIVINE. This Crock Pot Creamed Corn is creamy, sweet, and the only downside to making it is that you aren’t likely to have leftovers. Good thing it’s easy enough to make again any night of the week!
Crock Pot Creamed Corn
- 4 tablespoons unsalted butter — divided
- 1 tablespoon extra virgin olive oil
- 1 small sweet onion — diced
- 6 cups corn kernels — about 3 (15.25-ounces) cans (drained), 6-8 ears fresh, or 48 ounces frozen*
- 1/2 cup milk — any kind you like; the richer the milk, the creamier the corn!
- 1/2 tablespoon honey
- ½ tablespoon kosher salt
- 1/4 teaspoon black pepper
- 4 ounces reduced fat cream cheese — do not use fat free
- 1 cup 2% plain Greek yogurt — do not use non fat or it may curdle; I purchased a 7 ounce single serve container and called it close enough!
Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the olive oil, onion and cook until softened and beginning to turn translucent, about 5 minutes. Do not let the onion turn brown and adjust the heat as needed to avoid it. Transfer to a slow cooker (any size works here; I used a small 3 quart).
To the slow cooker, add the corn. Stir in milk, honey, salt, and pepper until evenly combined. Dice the cream cheese and the remaining 3 tablespoons butter and scatter the pieces over the top. DO NOT STIR. Cover the crock pot and cook on high heat for 2 to 3 hours, until the corn is hot and tender.
- Uncover and stir until the butter and cream cheese are well combined. Stir in the Greek yogurt. With an immersion blender, partially puree the creamed corn to thicken it. Stop to stir a few times to make sure you don't over do it; you want the corn to be creamy but still have some nice texture to it. If you don't have an immersion blender, transfer a few ladlefuls of the creamed corn to a food processor or blender and puree (be careful, hot food splatters!). Stir the blended portion back in with the rest of the corn. Keep pureeing batches until your desired consistency is reached.
- To further thicken the creamed corn: keep the crock pot uncovered and cook on high heat for an additional 15 minutes. Stir and salt and pepper to taste. The corn will continue to thicken as it cools down. Serve very warm.
- This recipe works well with fresh, frozen, or canned whole kernel corn. If using fresh, after cutting the corn from the cob, add both the kernels and the corn milk that comes away from the cob. DELISH.
- To store, pour leftovers in an airtight container and place in refrigerator for up to five days.
- To reheat, place leftovers in microwave-safe bowl and reheat gently, stirring frequently until warm.
- To freeze, pour leftovers in freezer-safe container and seal. When ready to enjoy, let container thaw overnight in the refrigerator before reheating.
Nutrition InformationAmount per serving (0.5 cup) — Calories: 186, Fat: 9g, Saturated Fat: 5g, Cholesterol: 20mg, Potassium: 247mg, Carbohydrates: 23g, Fiber: 2g, Sugar: 7g, Protein: 6g, Vitamin A: 267%, Vitamin C: 3%, Calcium: 64%, Iron: 1%
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