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Slow Cooker Cheesy Corn

Slow cooker cheesy corn cooks frozen corn with cream cheese and butter until hot and creamy, then gets a layer of melted sharp cheddar. It’s an easy, hands-off side dish with a rich, cheesy texture.
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Prep Time 5 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 2 bag (16 oz) corn frozen
  • 1 block (8 oz) cream cheese cubed
  • 0.25 cup butter unsalted, cut into pieces
  • 0.25 cup milk
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup cheddar cheese sharp, shredded

Equipment

  • 1 4- to 6-quart slow cooker

Method
 

  1. Lightly grease the insert of a 4- to 6-quart slow cooker.
  2. Add the corn, cream cheese, butter, milk, salt, and pepper.
  3. Cover and cook on LOW for 2 to 3 hours or HIGH for 1 to 1 1/2 hours, until the corn is hot and the cream cheese and butter have melted.
  4. Stir once halfway through cooking.
  5. Stir until creamy.
  6. Add the cheddar and cover.
  7. Cook for 10 to 15 minutes, until the cheese is melted.

Notes

For the creamiest texture, stir well after the cream cheese and butter melt. Refrigerate leftovers for up to 3 days; freezing is not recommended because the creamy texture may change. For a lactose-free option, use lactose-free milk and cream cheese.