Crock Pot Creamed Corn
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Crock Pot Creamed Corn
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The most incredible cheesy crock pot creamed corn you will ever taste! Rich, creamy and the slow cooker makes it easy. A delicious make from scratch recipe!
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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), 6-8 ears fresh, or 48 ounces frozen*
- ½ cup milk any kind you like; 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 or it may curdle; I purchased a 7 ounce single serve container and called it close enough!
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Instructions
- 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.
Notes
- 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 Information
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Serving
0.5cup
Calories
186kcal
(9%)
Carbohydrates
23g
(8%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
20mg
(7%)
Potassium
247mg
(7%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
267IU
(5%)
Vitamin C
3mg
(3%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 186kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Potassium | 247mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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