Slow Cooker Cheesy Corn with Cream Cheese and Cheddar
This easy cheesy corn is cooked in the slow cooker. It’s perfect for holiday dinners or a hearty dish on a chilly evening.
This cheesy crockpot corn is slow-cooked with cream cheese and cheddar to create a creamy, cheesy, comforting side dish.
It’s perfect for Thanksgiving, Christmas, and Easter. I love that you cook it in the slow cooker to save space on the stove!
It’s also a perfect side dish for fall and winter dinners and reheats well.
This recipe should be made in a 2-4 quart slow cooker. This recipe can be doubled in a 4-6 quart slow cooker.
Ingredients
Frozen corn kernels are an easy base for this cheesy corn. You don’t need to thaw it before adding it to the slow cooker. You can use 3 ½ 15.25-ounce cans of corn, drained, or cut the kernels off 10 ears of corn instead.
Softened cream cheese and a little heavy whipping cream form a rich, creamy, and perfectly smooth sauce.
Shredded cheddar cheese melts and adds a mild cheesy flavor and a melty cheesy pull. You can use Monterey Jack cheese instead of cheddar.
Butter and corn are a match made in heaven. It just makes it so good 🙂
A spoonful of sugar adds a hint of sweetness.
Salt, pepper, paprika, and cayenne perfectly season the corn. Don’t skip the cayenne. It’s not enough to make it spicy, but it adds subtle depth to the flavor.
Equipment Needed
A slow cooker.
How to Make it
You’ll need to soften the cream cheese before making this cheesy corn. Sit it out at room temperature for an hour.
Mix the softened cream cheese, heavy cream, shredded cheddar, sugar, and spices in a 2-4 quart slow cooker.
Then, stir in the frozen corn and butter. Cover and cook on low for 3 hours. Stir it halfway through.
Stir again before serving.
How to Store and Reheat
Store leftovers in the fridge for up to 3 days.
Reheat individual servings in the microwave.
Serving Tips
Make this cheesy corn in a 2-4 quart slow cooker. If you want to feed a large crowd, you can double the recipe in a 4-6 quart slow cooker.
Make this easy cheesy corn for holidays or as a dinner side dish on a cold night. It’s perfect perfect for Thanksgiving because it doesn’t use stove space.
More Hearty Side Dishes
- Old Fashioned Sweet Potato Casserole
- Baked Beans with Ground Beef
- Shaved Brussels Sprouts Salad
- Creamy Smashed Red Potatoes
Slow Cooker Cheesy Corn with Cream Cheese and Cheddar
This slow-cooker cheesy corn is perfect for holidays.
- Prep Time: 10 minutes
- plus 1 hour to soften the cream cheese:
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 12 servings 1x
- Category: about 1/2 cup
- Method: Slow Cook
- Cuisine: American
Ingredients
- 1 8–ounce block of cream cheese, softened
- 1/4 cup heavy whipping cream
- 1 cup shredded cheddar cheese
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne
- 4 tablespoons butter cut into cubes
- 24 ounces of frozen corn kernels
Instructions
- Dump the softened cream cheese, heavy cream, shredded cheddar, sugar, and spices into a 2-4 quart slow cooker and stir to combine. Add the butter and corn and stir again.
- Cover and cook on low for 3 hours, stirring halfway through.
- Stir well before serving, and refrigerate any leftovers.
Notes
- You don’t need to thaw the corn.
- If you want to make it ahead, leave the slow cooker on the warm setting for 2 hours before serving. Stir again before serving.
- Substitute canned or fresh corn kernels. Use 3 ½ 15.25-ounce cans of sweet corn, drained. Or cut the kernels off of 10 ears of corn.
Nutrition
- Serving Size: about 1/2 cup
- Calories: 225
- Sugar: 3.8 g
- Sodium: 221.3 mg
- Fat: 15.2 g
- Carbohydrates: 17.2 g
- Fiber: 1.5 g
- Protein: 5.5 g
- Cholesterol: 41.4 mg
