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Slow Cooker Cheesy Cheddar Creamed Corn served hot from the crockpot, showing creamy texture and melted cheddar, with a black ladle ready for serving.
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Slow Cooker Cheesy Cheddar Creamed Corn

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!
Course Dinner, Main Course
Cuisine American
Keyword Cheesy Corn, Crock Pot Cheddar Corn, Slow Cooker Cheddar Corn
Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Servings 8 – 10

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

 TIPS:
  • 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.