Slow Cooker Creamy Cheddar Corn with Cream Cheese
Rich and indulgent corn side dish featuring frozen corn kernels slowly cooked with cream cheese, sharp cheddar, butter, and heavy cream. The slow cooking process allows the flavors to meld beautifully while creating an incredibly creamy texture. Perfect for potlucks, holiday dinners, or any time you want to transform simple corn into something special. This hands-off recipe delivers restaurant-quality results with minimal effort.
Ingredients
Instructions
- 1
Add both packages of frozen corn to slow cooker
- 2
Add cream cheese, cheddar cheese, butter, and heavy cream to corn
- 3
Season with salt and pepper
- 4
Cover and cook on LOW for 3.5 to 4 hours
- 5
Stir gently halfway through cooking time
- 6
Stir once more before serving to ensure even distribution
Tips
Use different corn package sizes as called for - the varying textures add interest to the final dish
Let cream cheese soften slightly before adding to help it incorporate more smoothly during cooking
Good to Know
Refrigerate leftovers up to 4 days in covered container
Can be made 1 day ahead and reheated gently
Serve hot as side dish with barbecue, roasted meats, or holiday meals
Common Mistakes
Avoid cooking on HIGH to prevent curdling of dairy ingredients
Don't skip the halfway stir to prevent sticking and ensure even cooking
Substitutions
FAQ
Can I use fresh corn instead of frozen?
Yes, use about 4 cups fresh corn kernels. Fresh corn may cook slightly faster, so check after 3 hours.
What if the mixture seems too thick?
Add a splash of milk or cream and stir. The corn releases moisture as it cooks, so it may thin out naturally.
How long will leftovers keep?
Store covered in refrigerator up to 4 days. Reheat gently on stovetop or microwave, adding liquid if needed.