Slow Cooker Cheddar Corn
Creamy, cheesy, and downright comforting — Slow Cooker Cheddar Corn is a side dish that feels like a warm hug on a plate.
Servings: 6 servings
Calories: 250kcal
Equipment
- Slow Cooker
Ingredients
Base Ingredients
- 4 cups Frozen Corn No need to thaw
- 1 cup Shredded Cheddar Cheese Sharp or mild, freshly shredded preferred
- 1/2 cup Cream Cheese Softened to room temperature
- 1/4 cup Melted Butter Unsalted or salted, melted
- 1/4 cup Milk Whole milk recommended for creaminess
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- Salt and Pepper To taste
Instructions
- Prepare the slow cooker: Lightly spray the insert with nonstick spray or wipe with a little butter to prevent sticking.
- Add the base ingredients: Place the 4 cups of frozen corn into the slow cooker.
- Add cheeses and dairy: Add 1 cup shredded cheddar cheese and 1/2 cup softened cream cheese on top of the corn.
- Pour in melted butter and milk: Drizzle the 1/4 cup melted butter and 1/4 cup milk evenly over the mixture.
- Season: Sprinkle 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and salt and pepper to taste across the top.
- Stir to combine: Use a spoon to gently stir the ingredients so the cheese and seasonings are distributed.
- Cook: Cover and set the slow cooker to low. Cook for 3 to 4 hours, stirring occasionally (about every hour) so the cheese melts evenly.
- Finish and serve: Once the corn is creamy and the cheeses are fully melted, give it a final stir, taste for seasoning, and serve warm. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the corn for up to 2 months.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 400mg | Potassium: 300mg | Fiber: 3g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 200mg | Iron: 1mg