Slow Cooker Cheddar Corn – this stuff is AMAZING!! Just dump everything in the slow cooker and let it work its magic! Frozen corn, cream cheese, cheddar cheese, butter, heavy cream, salt and pepper. Great side dish for a potluck! There is never any left! Such an easy side dish recipe!!
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Pin This RecipeCorn is one of my all-time favorite veggies. It could only be that much better when you add some yummy cheddar cheese and cream cheese to the mix. YUM! This Slow Cooker Cheddar Corn was a big hit at our house. I loved that I could just dump everything in the slow cooker and let it work its magic. So easy!
This recipe makes a lot of corn. It would be perfect for the upcoming Easter holiday or a summer cookout. We loved this Slow Cooker Cheddar Corn. It was seriously one of the best corn dishes we’ve ever eaten. I mean it couldn’t be bad with cheddar, cream cheese and heavy cream. ???? This is definitely not health food, but it is absolutely delicious food!!
This Cheddar Corn goes with just about everything – chicken, pork, and beef. This is great for a summer cookout or potluck. Here are a few of our favorite recipes from the blog that go great with this corn:
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Apple Juice Grilled Chicken – so juicy and packed full of amazing flavor!! Chicken marinated in apple juice, brown sugar,…
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Grilled Meatloaf Burgers
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Slow Cooker Cheddar Corn
Equipment:
Ingredients:
- 1 (16-oz) package frozen corn
- 1 (12-oz) package frozen corn
- 1 (8-oz) package cream cheese
- 1 cup shredded cheddar cheese
- ¼ cup butter
- ¼ cup heavy cream
- ½ tsp salt
- ¼ tsp pepper
Instructions:
- Combine all ingredients in the slow cooker. Cover and cook on LOW for 3-½ to 4 hours. Stir before serving. (I also like to stir the mixture half way through cooking)
Steph
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I’d love to add some cayenne pepper to this to give it just a little kick (not enough to make our noses run, lol). How much would you recommend using for this recipe?
Everyone is different, so it would just depend on what you think is a little kick. Add some (maybe start with 1/2 teaspoon) and give it a taste and keep adding until it gets to where you like it.
Çan you use broccoli instead of corn?
Sounds like that would be fine – let us know how it turns out!
I thawed my corn first in a Callander and the cooked on low for less time…and I use a crockpot bag for less mess. It’s truly amazing….any cheese mixture will work, I used Guyere, Cream cheese, White Cheddar……and paprika, bl. Pepper, a jar of pimento, chili sea salt, onion powder, green onion/chives……so damn good I made a double batch for a Thanksgiving party and only had 2 cups left over!!!
I made this with gruyere and it was amazing! I doctored it up a bit with spices (I think it was mustard powder, paprika, garlic/onion powders). Will make again for the holidays.
Can this be cooked on high in the crockpot and decrease the time?
yes
Can this be cooked in the oven as a casserole? How long and what temp?
I made this over the Memorial Day weekend and my family devoured it in no time. I used frozen sweet corn off the cob and it was delicious. I may add some jalapeños next time. I’ve been asked for the recipe a couple of times and will be making it again but doubling it over the 4th of July weekend. Can’t go wrong with this recipe.
Thanks!!
I bet jalapeños would be awesome
I notice you put down 16oz frozen corn then 12oz frozen corn…do I get a bag of 16oz and a bag of 12oz and put altogether?
yes
Made this for Thanksgiving and it was a hit. Definitely a keeper. Didn’t have jalapeños so I used a can of diced green chilis.
any chance this could be made in a 4 qt slow cooker? Was thinking of making it for thanksgiving and taking it to the in-laws. Any help/suggestions appreciated.
You can try it. If it all fits, then go for it
What are the green herbs at the end you used to garnish for serving?
parsley
How much parsley is needed?
none is needed – I just use it as garnish.
I’ve made this twice, and it’s so good! I add onions, jalapeños and bacon, but the mixture is so good!
I was cutting this in half but when making it at the last moment I realized I did not have cream cheese on hand. I was determined to make it that day so substituted a container of herb and garlic boursin cheese I had on hand. It was just a bit over the suggested amount of cream cheese. It turned out very good but I can’t compare to what it would have been with regular cream cheese. I also used mostly sweet white corn with a bit of the yellow/white for the rest.
So glad you enjoyed it!
Could this be done in the Instant Pot?