Looking for a side dish that’s equal parts simple and sensational? This Slow Cooker Cheddar Corn is rich, velvety, and bursting with cheesy goodness—making it the ultimate no-fuss crowd-pleaser. Whether you’re hosting a holiday gathering or just need something comforting for dinner, this crockpot corn recipe comes together with minimal effort and maximum flavor.
Why You’ll Love This Recipe
- Hands-Off Cooking: Let your slow cooker do all the work
- Cheesy & Creamy: Loaded with cream cheese, cheddar, and butter
- Make-Ahead Friendly: Perfect for holiday prep and busy days
- Versatile: Customize with spicy, smoky, or savory mix-ins
- Feeds a Crowd: Ideal for potlucks, BBQs, or big family meals
Ingredients You’ll Need
(Serves 8–10 as a side)
- 16 oz frozen corn kernels
- 12 oz frozen corn kernels
- 8 oz cream cheese, cubed
- 1 cup shredded cheddar cheese
- ¼ cup butter
- ¼ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Add-Ins:
- Cooked crumbled bacon
- Diced bell peppers or jalapeños
- Chopped scallions or chives
- A pinch of chili powder or smoked paprika
- A few dashes of hot sauce or Pickapeppa sauce
How to Make Slow Cooker Cheddar Corn
Step 1: Load the Crockpot
Add the frozen corn, cream cheese cubes, shredded cheddar, butter, heavy cream, salt, and pepper to your slow cooker. Stir lightly to combine.
Step 2: Cook Low and Slow
Cover and cook on low for 3.5 to 4 hours, stirring once about halfway through to ensure even melting.
Step 3: Stir and Serve
Just before serving, stir the mixture well to create a smooth, creamy consistency.
Taste and adjust seasoning as needed.
Optional: Add Garnishes
Top with fresh chives, a sprinkle of paprika, or crispy bacon bits for a finishing touch.
Serving Suggestions
- Perfect with BBQ meats, roasted turkey, or baked chicken
- Serve alongside mashed potatoes and green beans for a hearty dinner
- Great for potlucks, holiday buffets, or tailgates
Tips for Success
- Stir halfway through to avoid burning around the edges
- Use full-fat cream cheese and cheddar for the richest texture
- Add spice at the end to control the heat level
FAQs
Can I make this ahead of time?
Yes! Store in the fridge and reheat in the slow cooker or on the stovetop with a splash of cream.
Can I use canned corn instead of frozen?
You can—just be sure to drain it well before adding.
Can I double the recipe?
Absolutely. Just use a 6- or 8-quart slow cooker for best results.
Final Thoughts
This Slow Cooker Cheddar Corn is a cozy, cheesy dream that’s as easy to make as it is delicious to eat. Whether it’s a weeknight dinner or a holiday side, it’s sure to become a go-to favorite.
Share Your Creation
Tried this cheesy side? I’d love to see it! Tag #CheddarCornCravings on Instagram or Pinterest to show off your mix-ins or holiday table spread.
Slow Cooker Cheddar Corn
Ingredients
- 16 oz frozen corn kernels
- 12 oz frozen corn kernels
- 8 oz cream cheese cubed
- 1 cup shredded cheddar cheese
- ¼ cup butter
- ¼ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Add-Ins:
- Cooked crumbled bacon
- Diced bell peppers or jalapeños
- Chopped scallions or chives
- A pinch of chili powder or smoked paprika
- A few dashes of hot sauce or Pickapeppa sauce
Instructions
Step 1: Load the Crockpot
- Add the frozen corn, cream cheese cubes, shredded cheddar, butter, heavy cream, salt, and pepper to your slow cooker. Stir lightly to combine.
Step 2: Cook Low and Slow
- Cover and cook on low for 3.5 to 4 hours, stirring once about halfway through to ensure even melting.
Step 3: Stir and Serve
- Just before serving, stir the mixture well to create a smooth, creamy consistency.
- Taste and adjust seasoning as needed.
Optional: Add Garnishes
- Top with fresh chives, a sprinkle of paprika, or crispy bacon bits for a finishing touch.
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