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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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 made this recipe last weekend for a potluck, everyone raved about it. My boyfriend’s 17 year old son loved it so much, he asked me to make a batch for just him tonight. He is not sitting happily at the table with a bowl of corn. Thank goodness for teenage metabolism!
I made this for my church potluck last month. It was a hit. I plan on making it again for our upcoming potluck. Thanks for this easy delicious recipe.
Tomorrow is Taco Tuesday and celebrating 2/22/22. What could I add to this to make ‘Mexican’ corn? Jalapeños? What else? Thank you
Cumin? taco seasoning? Rotel?
Use cotija cheese.
This was add-to-Thanksgiving-Day-menu good! Midnight-snack-finish-the-leftovers good! I grew up HATING creamed corn. I call this not-your-Grandma’s-creamed-corn! Definitely a KEEPER!
Does this call for two bags of corn or is that a typo?
the ingredients listed are correct
Has anyone cut this recipe in half. I only cook for 2 and this sounds like a lot. Sounds delicious.
You can cut it in half
If im using canned corn, would I drain it first?
Do you have to use heavy cream?
Can this be frozen?
Can I add chicken to this for a complete meal?
yes
Could you add jiffy corn bread mix to it? If so how would one go about doing that
I want to make this but I want to add some fresh jalapeños, onion, and red bell pepper for color.
I added real bacon bits to it. I also like the idea of adding chicken.
If I double the recipe, do I need to cook it longer?
I’m thinking of trying this recipe quadrupled for an electric roasted for a big crowd. As long as I have it on low and keep an eye on it it, shouldn’t it work out the same as a slow cooker?
I moved corn from slow cooker to a large casserole dish day before for Thanksgiving and reheated it. Worked great!
Great idea!
Would you be able to make this dish in the oven? It sounds delicious!
I’m sure you could. You will need to experiment with the temperature and time
Thank you!
I would love to know if anyone successfully froze this. I would love to be able to make portions and freeze it in foodsaver bags. This way I always have sides available. Thank you.
Do you have to use frozen corn? Would canned corn work?
You should be able to use canned corn. It just might not take as long to cook.
Can this be made in the oven instead of a crock pot? Has anyone tried it in the oven? If so, how long in the oven and temp?
I'm making this for a potluck at work next week. How many people does this serve?
8 to 10
I have a ton of canned corn I need to use do you think I could swing this using canned corn?
I don't see why that wouldn't work. You may need to reduce the cooking time a bit.
I made this dish about a week ago, has anyone tried to freeze it and then reheat in the crockpot?
Any ideas on putting this in a casserole dish with a topping once finished cooking?