Rich, ultra-creamy Slow Cooker Cheddar Corn combines sweet whole-kernel corn with tangy sharp Cheddar and cream cheese for an effortless, hands-off side dish ideal for holiday spreads or weeknight dinners.
Ingredients
- 32 oz (two 16 oz bags) frozen whole kernel corn, thawed slightly
- 8 oz cream cheese, cubed and softened
- 2 cups sharp Cheddar cheese, freshly shredded
- ½ cup unsalted butter, cut into small cubes
- 2 tbsp granulated sugar
- ¼ cup milk or heavy cream
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
Instructions
- Combine Ingredients: Lightly grease the inside of a 4 to 6-quart slow cooker with nonstick spray. Add the corn, cubed cream cheese, shredded Cheddar cheese, butter, sugar, milk, garlic powder, onion powder, salt, and black pepper.
- Slow Cook: Cover and cook on LOW for 2 to 3 hours (or HIGH for 1.5 hours), stirring halfway through to help the cheeses melt evenly.
- Stir & Serve: Give the mixture a thorough stir until the melted cheese sauce is completely smooth and coats the corn kernels. Season with extra salt and pepper to taste, then switch the slow cooker to the “WARM” setting for serving.
Pro Tips for Success
- Shred Your Own Cheese: Pre-shredded bagged cheese contains anti-caking agents that make the sauce grainy. Freshly grated sharp Cheddar yields the smoothest melt.
- Add a Smoky Kick: Stir in ½ cup of crispy chopped bacon or diced pickled jalapeños during the last 30 minutes of cooking.