Description
This Crock Pot Creamed Corn recipe delivers a rich, creamy, and comforting side dish perfect for any meal. Featuring tender corn simmered with butter, cream cheese, and Greek yogurt, it’s easy to prepare and offers a deliciously smooth texture with a touch of sweetness and savory seasoning. Ideal for fresh, frozen, or canned corn, this slow-cooked dish brings out deep flavors with minimal effort, making it a fantastic addition to your dinner table.
Ingredients
Scale
Main Ingredients
- 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; or 6-8 ears fresh corn; or 48 ounces frozen corn)
- ½ cup milk (any kind, richer milk yields creamier corn)
- ½ tablespoon honey
- ½ tablespoon kosher salt
- ¼ teaspoon ground black pepper
- 4 ounces reduced fat cream cheese (do not use fat free)
- 1 cup 2% plain Greek yogurt (avoid non-fat to prevent curdling; a 7-ounce single-serve container works)
Instructions
- Sauté Onion: Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the olive oil and diced onion. Cook until the onion is softened and begins to turn translucent, about 5 minutes. Avoid browning by adjusting the heat as needed. Once softened, transfer the onion to the slow cooker.
- Combine Ingredients in Slow Cooker: Add the corn kernels to the slow cooker with the onions. Stir in the milk, honey, kosher salt, and black pepper until evenly combined.
- Add Butter and Cream Cheese: Dice the remaining 3 tablespoons of butter and the cream cheese, scattering the pieces evenly over the top of the mixture in the slow cooker. Do not stir at this point.
- Cook the Corn: Cover the slow cooker and cook on high heat for 2 to 3 hours until the corn is hot and tender.
- Mix and Add Yogurt: Uncover and stir until the butter and cream cheese have melted and combined well. Stir in the Greek yogurt to incorporate creaminess.
- Puree to Desired Consistency: Using an immersion blender, partially puree the mixture to thicken the creamed corn. Stir occasionally to maintain some texture; you want a creamy but slightly chunky consistency. Alternatively, blend small batches in a food processor or blender carefully to avoid splatter, then stir back in.
- Thicken Further (Optional): For a thicker consistency, keep the crock pot uncovered and cook on high for an additional 15 minutes. Stir and adjust salt and pepper to taste. The creamed corn will thicken more as it cools.
- Serve Warm: Serve the creamed corn very warm as a comforting side dish perfect for any occasion.
Notes
- This recipe works well with fresh, frozen, or canned whole kernel corn. When using fresh corn, include both kernels and the milky juice from the cob for added flavor.
- To store leftovers, place them in an airtight container and refrigerate for up to five days.
- To reheat, warm gently in a microwave-safe bowl, stirring frequently until heated through.
- To freeze, transfer leftovers to a freezer-safe container and seal tightly. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1/10 of recipe (~1 cup)
- Calories: 160
- Sugar: 6g
- Sodium: 380mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
