Filed under side dishes, I can inhale in main dish quantities: Crock Pot Creamed Corn. This slow cooker creamed corn is velvety creamy, naturally sweet, and tastes of backyard BBQs, holiday gatherings, 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 cheesy crockpot corn is going to be a revelation.
If you thought creamed corn needed to heart-stoppingly heavy to taste delicious or that it 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 old fashioned creamed corn will change your mind.
Rather than smothering the naturally sweet taste and creamy texture of the corn itself, this crockpot creamed corn recipe celebrates it.
This 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 Creamed Corn in the Crock Pot – A Classic, Done Better
The ingredients in classic creamed corn are dairy (multiple forms), sugar (a lot or a little depending on the recipe in question), and usually aromatics like onion and chives and garlic. The most traditional 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 Parmesan cheese (I like this idea) or American cheese (why tho?).
My goal with today’s slow cooker version was to keep everything about creamed corn that’s wonderful—the luscious texture, the natural, delicately sweet flavor of the corn itself—and highlight it, rather than mask it with unnecessary additives.
I also wanted to make this creamed corn recipe healthy, without skimping an ounce of texture or flavor.
- Corn. In my opinion, making this as a fresh creamed corn recipe is the most fabulous. When you cut the fresh kernels from the cob, the corn’s milk (a.k.a. liquid 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 seeds—you can certainly make this crockpot creamed corn with canned corn or frozen corn. Do NOT use pre-made cream-style corn in a can, as it defeats the purpose of making creamed corn from scratch.
- Onion. Even though this is a slow cooker recipe, I ALWAYS recommend sautéing the 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.
- Milk. Use 2% milk, whole milk, or if you want to be indulgent, you can make this crockpot 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.
- I reduced Fat Cream Cheese. While many creamed corn recipes are made without it, I found that creamed corn with cream cheese was the most DELISH. I only used four ounces (that’s half of a standard block).
- 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 right for you too.
- Honey. Instead of the granulated sugar called for in most creamed corn recipes, this recipe uses a touch of honey. The baby 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 see a little something missing if you omit it.
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. Add it to the crockpot with the corn, honey, and milk and milk.
- Scatter the remaining diced 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 2 to 3 hours until the corn is tender.
- Once the corn is tender, the Greek yogurt goes in! Add it slowly to keep curdling at bay. DIG IN!
Crock Pot Creamed Corn Recipe Variations
As written, this recipe yields pure, sublime 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 crockpot creamed corn will only be further elevated with the addition of Parmesan. Add 3/4 cup of grated Parmesan cheese to your slow cooker just before serving and stir until combined.
- Crock Pot Creamed Corn with Bacon. Corn and bacon, need I say more? Sprinkle some cooked and crumbled bacon pieces over the top when serving, and enjoy the deliciousness of slow cooker creamed corn with bacon (this foolproof, always crispy method for Baked Bacon in the oven is the easiest way to cook it).
- Crock Pot Creamed Corn with Jalapeno. Add a little spice to your corn by adding chopped jalapeno. Dice one pepper, removing the seeds, and stir pieces into your crockpot right after you finish pureeing the corn mixture in step 3.
- Crockpot Cheesy Corn. For an extra decadent twist, after you finish pureeing your creamed corn, add 1/2 cup cheddar cheese and 1/2 cup Parmesan cheese and stir until combined.
- Slow Cooker Creamed Corn with Onions and Chives. Add a sprinkle of chopped chives at the top of your creamed corn just before serving.
How to Thicken Creamed Corn
The best way to thicken creamed corn is to puree a small amount of it, and it’s the approach you will find in this recipe.
- 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 of just a portion of the corn will thicken it substantially.
Once the creamed corn is blended, you can serve it right away or let it sit in the crockpot with the lid on to keep it warm. It will thicken more as it cools.
If you’d like it even thicker, uncover the crockpot, 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. I love to cook it (and a few of my other favorite slow cooker sides like Crock Pot Baked Potatoes, Crock Pot Spaghetti Squash, and Slow Cooker Brussels Sprouts) in the crockpot for a few reasons.
- Crockpot cooking means I can keep my oven OFF. Crockpot side dishes are a win for days when the last thing you feel like doing is turning on the stove. If you are making this creamed corn for a holiday, the slow cooker method leaves your oven available for other dishes that need it.
- Your creamed corn will stay hot. Nothing is worse than working hard on a recipe you are excited to share (like these Slow Cooker Scalloped Potatoes), then having to serve it cold. The crockpot keeps this creamed corn warm, creamy, and delectable.
Storing and Reheating Crock Pot Creamed Corn
- To Store. Let the creamed corn come to room temperature and place it in an airtight storage container in the refrigerator for up to five days.
- To Reheat. Gently reheat the corn in a large pot on the stovetop over medium-low heat, frequently stirring until warm. You can also rewarm this dish in the microwave.
- To Freeze. Once your corn has cooled, transfer it to an airtight freezer-safe container and place in the freezer, laying it flat for secure storage. Let thaw overnight in the refrigerator before reheating.
What to Serve with Crock Pot Creamed Corn
Here are a few ideas of what goes well with creamed corn:
- Chicken. Kids and adults alike will love the pairing of crockpot creamed corn with these Honey Mustard Chicken Tenders. Or try pairing it with this Crockpot BBQ Chicken for the perfect sunny day meal!
- Sandwiches and Burgers. Creamed corn was destined to be served next to a delicious lunch like this Portobello Mushroom Burger.
Recommended Tools to Make Crock Pot Creamed Corn
- Slow Cooker. I made it in my cheap, highly functional small three-quart slow cooker, but almost any size will do.
- Immersion Blender. Ideal for thickening creamed corn or blending any of your favorite soups.
- Ladle. Great for transferring your corn to plates and storage containers.
Did you grow up eating creamed corn? Between you and me, unless it’s the height of summer, I usually give corn a pass, but this recipe is a notable exception. It reminded me that when appropriately prepared, corn is DIVINE and deserves its popularity.
This crockpot 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 any night of the week again!
Crock Pot Creamed Corn
- Four tablespoons unsalted butter — divided
- One tablespoon extra virgin olive oil
- One 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 more productive 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
- One 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 one 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 three tablespoons butter and scatter the pieces over the top. DO NOT STIR. Cover the crockpot 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 overdo 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 crockpot 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 new, 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 the refrigerator for up to five days.
- To reheat, place leftovers in a microwave-safe bowl and heat gently, frequently stirring until warm.
- To freeze, pour leftovers in freezer-safe containers and seal. When ready to enjoy, let container thaw overnight in the refrigerator before reheating.
Amount 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%