If you’re craving a side dish that’s both comforting and effortlessly delicious, let me introduce you to my Crock Pot Creamed Corn Recipe. I absolutely love how this turns velvety creamy with just a handful of simple ingredients, and it’s one of those recipes you can set and forget while you handle the rest of your meal prep. Trust me, once you taste its rich, buttery goodness mingled with sweet corn, you’ll find yourself making it again and again.

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Why You’ll Love This Recipe

Hands-Off Cooking: You just toss everything in the crock pot and go about your day—no constant stirring required.
Rich & Creamy Texture: The combination of cream cheese and Greek yogurt creates a luscious creaminess you won’t believe.
Adaptable Corn Options: Whether you use fresh, frozen, or canned corn, this recipe works beautifully every time.
Family Favorite: My family goes crazy for this at every holiday and weeknight dinner alike.

A gray bowl filled with creamy corn at the center of the image, with bright yellow corn kernels mixed in a white creamy sauce, garnished with small green herb pieces on top; a wooden spoon rests inside the bowl on the left side with its handle pointing straight up; the bowl is placed on a white marbled texture surface with a white cloth slightly visible on the top right corner photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe calls for some pantry staples plus a few creamy ingredients that work in perfect harmony to bring out the natural sweetness of corn and create that ultimate dreamy texture.

Unsalted butter: Using unsalted gives you control over the saltiness later.
Extra-virgin olive oil: Adds a subtle fruitiness and helps soften the onions beautifully.
Sweet onion: A small diced onion adds just the right mild sweetness without overpowering.
Corn kernels: Fresh, frozen, or canned all work—just make sure to drain the canned corn well.
Milk: Any kind works, but the richer, the creamier; whole milk is my go-to.
Honey: A touch enhances the natural sweetness of the corn.
Kosher salt: Essential for seasoning and balancing flavors.
Ground black pepper: Adds just enough subtle heat.
Reduced fat cream cheese: Do not substitute fat free—this ingredient is key for creaminess.
2% plain Greek yogurt: Avoid non-fat here to prevent curdling and maintain silky texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Crock Pot Creamed Corn Recipe my own depending on the season or mood. Don’t hesitate to customize it—sometimes that’s what makes a recipe truly yours.

Spicy Kick: One time I added a pinch of smoked paprika and a dash of cayenne pepper, and my family was hooked on the subtle smoky heat.
Dairy-Free Twist: For friends who are dairy-free, swapping cream cheese for a plant-based alternative and using coconut milk works surprisingly well.
Cheesy Perlée: Stirring in some grated Parmesan just before serving adds a nutty depth that balances sweetness.
Herbed Version: Toss in fresh thyme or chives for a fresh herbal note that brightens the whole dish.

How to Make Crock Pot Creamed Corn Recipe

Step 1: Sauté Your Onions to Sweeten Flavors

Start by melting 1 tablespoon of butter in a skillet over medium-high heat. Add the olive oil and diced onion next, cooking gently until the onions soften and begin to turn translucent—around 5 minutes. The key here is to avoid browning them because you want that sweet, mellow onion flavor to shine through. This step really builds a great flavor base for your creamed corn.

Step 2: Combine Ingredients in the Crock Pot

Transfer your sautéed onions to the crock pot and add your corn kernels. Stir in the milk, honey, salt, and pepper until everything is well distributed. Now, here’s a neat trick: dice up the cream cheese and remaining 3 tablespoons of butter and scatter them right on top—but don’t stir yet. Cover the pot, and cook on high for 2 to 3 hours until the corn is perfectly hot and tender. This slow cooking lets the dairy meld gradually, creating that luscious texture.

Step 3: Blend and Finish for Perfect Creaminess

Once your crock pot beeps, uncover and stir vigorously until butter and cream cheese melt fully into the corn. Stir in your Greek yogurt at this point for a tangy creaminess. To get that classic creamed corn texture, use an immersion blender to partially puree the mixture. Pause frequently to stir and check texture—you want it thick but with enough corn kernels left for delightful bites. Don’t have an immersion blender? No worries! Carefully blend a few scoops in a blender and mix back with the rest. If it hasn’t reached your desired thickness, cook uncovered on high for another 15 minutes. It’ll continue to thicken slightly as it cools—perfect for serving warm and comforting.

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Pro Tips for Making Crock Pot Creamed Corn Recipe

Don’t Skip the Onion Sauté: This step brings out the natural sweetness and depth that canned or frozen corn alone can’t provide.
Use Full-Fat Dairy: Trust me, reduced fat or non-fat options can change the texture and might curdle—stick with cream cheese and 2% Greek yogurt for best results.
Partial Blending Is Key: Over-pureeing makes it lose the pleasant bite and texture—blend just enough for creaminess.
Adjust Salt After Cooking: Sometimes the flavors deepen during cooking; taste-test before adding extra salt to avoid over-seasoning.

How to Serve Crock Pot Creamed Corn Recipe

A white bowl filled with creamy corn, showing two main layers: a thick white creamy base mixed with bright yellow corn kernels evenly spread throughout. Small green parsley pieces are scattered on top of the corn mixture for a fresh touch. A wooden spoon rests inside the bowl, placed on the right side with its handle pointing outwards. The bowl sits on a white marbled surface with a white cloth nearby that has bits of green parsley on it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of adding a sprinkle of fresh chopped parsley or chives right before serving—it adds a pop of color and a fresh herbal brightness that cuts through the richness. A dash of smoked paprika on top also gives a lovely subtle smoky note that wakes up the dish.

Side Dishes

This Crock Pot Creamed Corn pairs beautifully with everything from juicy grilled chicken and pork chops to classic meatloaf or a honey-glazed ham. It’s also fantastic alongside a hearty green salad for a lighter meal. My family especially likes it with barbecue!

Creative Ways to Present

For festive dinners, I like to serve the creamed corn in small individual ramekins, topped with a sprinkle of crispy bacon bits and a tiny fresh herb sprig. It turns a humble side dish into something special that guests always comment on!

Make Ahead and Storage

Storing Leftovers

Once cooled, pour leftovers into airtight containers and store in the refrigerator for up to five days. I’ve found the flavors deepen overnight, so leftover creamed corn actually tastes even better a day later!

Freezing

I’ve successfully frozen this creamed corn in portioned freezer-safe containers. Just thaw it in the fridge overnight before reheating. Keep in mind the texture softens a bit after freezing, but it’s still delicious and perfect for meal prep.

Reheating

For reheating, I prefer warming the leftovers gently in the microwave or in a saucepan over low heat, stirring frequently to prevent sticking or separation. If it seems too thick, just stir in a splash of milk to bring it back to creamy perfection.

FAQs

Can I make this Crock Pot Creamed Corn Recipe with frozen corn?

Absolutely! Frozen corn works wonderfully, especially if fresh corn isn’t in season. Just thaw it slightly before adding, and you’ll still get that creamy, sweet flavor and perfect texture after slow cooking.
Can I use non-fat Greek yogurt instead of 2%?

I wouldn’t recommend non-fat yogurt here as it tends to curdle when heated, altering the texture. Using 2% Greek yogurt keeps the creamed corn smooth and creamy without any separation.
Is it necessary to use the immersion blender?

Nope! If you don’t have one, just carefully blend a few ladlefuls in a standard blender or food processor and mix back in. It helps achieve the creamy consistency but leaves some corn kernels intact for texture.
Can I prepare this recipe ahead of time?

Definitely. This Crock Pot Creamed Corn tastes great reheated and can be made a day ahead to save time on busy dinner days. Just store it properly in the fridge and reheat gently before serving.

Final Thoughts

This Crock Pot Creamed Corn Recipe has truly become one of my go-to sides when I want something that feels indulgent without any fuss. I love how easy it is to prepare, yet it always impresses with its rich, buttery flavor and creamy texture. Whether it’s a family dinner or a holiday gathering, I’m confident you’ll enjoy serving (and eating!) this as much as we do. Give it a try—you might just find your new favorite way to enjoy corn.

Crock Pot Creamed Corn Recipe