Description
This Crock Pot Creamed Corn recipe delivers a comforting, creamy side dish that’s easy to prepare and perfect for any meal. Using simple ingredients like corn, cream cheese, Greek yogurt, and a touch of honey, this recipe slow cooks the corn to tender perfection and blends it into a luscious, creamy texture with just the right amount of sweetness and seasoning. Ideal for family dinners or holiday feasts, it’s versatile and works with fresh, frozen, or canned corn.
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-ounce) cans drained, or 6-8 ears fresh, or 48 ounces frozen)
- ½ cup milk (any kind; the richer the milk, the creamier the 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 (do not use non-fat)
Instructions
- Sauté the Onion: Melt 1 tablespoon of butter in a medium skillet over medium-high heat. Add the olive oil and diced onion. Cook the onion until softened and just beginning to turn translucent, about 5 minutes. Avoid browning by adjusting the heat as needed. Once done, transfer the cooked onion to the slow cooker.
- Add Corn and Seasonings: Add the corn kernels to the slow cooker with the onion. Stir in the milk, honey, kosher salt, and black pepper until well combined. Dice the cream cheese and cut the remaining 3 tablespoons of butter into pieces, scattering them evenly over the top of the mixture. Do not stir after adding butter and cream cheese.
- Cook in Slow Cooker: Cover the crock pot and cook on high heat for 2 to 3 hours, until the corn is hot and tender.
- Blend and Thicken: Uncover and gently stir until the butter and cream cheese are fully combined. Stir in the Greek yogurt. Using an immersion blender, partially puree the creamed corn to thicken it, leaving some texture. Stir occasionally to avoid over-blending. If you don’t have an immersion blender, transfer a few ladlefuls at a time to a blender or food processor, puree carefully to avoid splatters, and stir back into the pot. Continue until the desired creamy consistency is reached.
- Final Thicken: Keep the crock pot uncovered and cook on high for an additional 15 minutes to further thicken. Stir well, then taste and adjust seasoning with salt and pepper as needed.
- Serve Warm: Serve the creamed corn very warm as a comforting side dish for any occasion.
Notes
- This recipe works well with fresh, frozen, or canned whole kernel corn. For fresh corn, after cutting kernels from the cob, add both the kernels and the corn milk for extra flavor.
- To store leftovers, place in an airtight container in the refrigerator for up to five days.
- Reheat leftovers gently in the microwave, stirring frequently for even heating.
- To freeze, use a freezer-safe container and thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1/10th of recipe (approx. 3/4 cup)
- Calories: 150
- Sugar: 6g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
