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
Units
Scale
- 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
