Creamy, cheesy, and full of flavor — this Slow Cooker Cheesy Cheddar Creamed Corn is the ultimate easy side dish, featuring rich cheddar and creamy cream cheese!
You Will Love This Crock Pot Cheesy Cheddar Corn
This Slow Cooker Cheesy Cheddar Creamed Corn is the ultimate easy, hands-off side dish. Made with just 5 ingredients (plus salt and pepper to taste)—corn, cheddar, cream cheese, heavy cream, and butter—this dish is incredibly rich and creamy.
It’s especially great for the holidays because it saves valuable space on your stove top and in your oven! This delicious Slow Cooker Cheesy Cheddar Creamed Corn is guaranteed to be a hit for weeknights or holidays, with the cheese melting perfectly into the corn for an irresistible, cheesy flavor in every bite.
If you’re looking for an ultra-creamy, hands-off side, this Slow Cooker Cheesy Cheddar Creamed Corn is it. For those who prefer a more cake-like, baked textured corn side dish, you have to try this classic Jiffy Corn Casserole recipe next!
Ingredients for Slow Cooker Cheddar Corn
You only need five simple ingredients (plus salt and pepper!) to make this amazing side dish. Here’s a quick look at what you’ll need. Full measurements are in the printable recipe card at the bottom of the post.
- frozen corn
- shredded cheddar cheese, (mild or sharp)
- cream cheese
- heavy cream
- salted butter
- salt and pepper to taste
How to Make Slow Cooker Cheddar Corn
Prep the Slow Cooker: Lightly spray the slow cooker with non-stick cooking spray.
Combine Ingredients: Add the corn to the slow cooker in an even layer. Top with the cubed butter and cream cheese, then sprinkle the shredded cheddar cheese evenly over everything. Pour the heavy cream over the top.
Start Cooking: Cover and cook on LOW for 3 1/2 to 4 hours.
Stir Mid-Way: Around the halfway mark, stir the corn well to help the cheeses, butter and cream fully combine. Cover and continue cooking until done.
Serve: Stir well before serving. Season with salt and pepper to taste. Enjoy!
Tips and Frequently Asked Questions for Slow Cooker Cheesy Corn
Yes, you can use any of them! If using frozen corn, there is no need to thaw – it can go directly into the slow cooker. If using canned corn, be sure to drain it well before adding it to the slow cooker. Please note that when not using frozen corn (fresh or canned), the cooking is reduced slightly.
You can use whole milk or half-and-half as a substitute. The dish may be a little thinner, but the flavor will still be delicious!
You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
Looking for More Great Corn Recipes?
Slow Cooker Cheesy Cheddar Creamed Corn
Equipment
- 6-Quart Slow Cooker
Ingredients
- 28 ounces frozen corn (I use two frozen bags of baby gold and white corn)
- 1 cup shredded cheddar cheese, (mild or sharp)
- 8 ounces cream cheese – cut into cubes
- ¼ cup salted butter – cut into cubes
- ¼ cup heavy cream
- salt and pepper to taste
Instructions
- Lightly spray the slow cooker with non-stick cooking spray, then add corn in an even layer.
- Top corn with cubed butter, cubed cream cheese, and shredded cheddar cheese, distributing evenly.
- Last, pour heavy cream over top.
- Cover and cook on low for 3 1/2 to 4 hours. Midway through cooking, stir the corn well, combining everything.
- When ready, stir and serve. Enjoy!
Notes
- CORN: You can use fresh, canned or frozen corn. Using fresh or canned corn (fully drained) will slightly reduce the total cooking time.
- SUBSTITUTIONS: Half-and-half, whole milk, can be used if heavy cream is unavailable.
- STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well when reheating.
- Optional: Garnish with parsley.
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