Slow Cooker Cheddar Corn
Creamy, comforting, and impossibly easy, Slow Cooker Cheddar Corn is a cheesy side dish that pairs well with many mains.
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Servings: 4 servings
Equipment
- Slow Cooker
Ingredients
Ingredients
- 4 cups Frozen corn No need to thaw
- 1 cup Shredded cheddar cheese Preferably sharp, freshly shredded for best melt
- 1/2 cup Cream cheese Softened to room temperature
- 1/4 cup Melted butter Warm or room temperature
- 1/4 cup Milk Whole or 2% for creaminess
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Salt Start with this amount and adjust to taste
- 1/4 teaspoon Black pepper Start with this amount and adjust to taste
Instructions
- In a slow cooker, add the frozen corn, shredded cheddar cheese, and softened cream cheese. Make sure the cream cheese is in chunks so it melts evenly.
- Pour the melted butter and milk over the top, then sprinkle the garlic powder, onion powder, salt, and pepper across the mixture for even seasoning.
- Stir well to combine and distribute the cheeses and spices so nothing clumps. Use a silicone spatula or wooden spoon to scrape the sides.
- Cover and set the slow cooker to low. Cook for 3 to 4 hours, stirring every 45 minutes if possible, until the mixture is creamy and the cheese is fully melted and incorporated.
- Once done, give it a final stir to smooth out any remaining cheese bits, taste and adjust seasoning, then serve warm. Enjoy!
Notes
For a creamier result, use half-and-half instead of milk. You can also add a tablespoon of chopped chives or a pinch of smoked paprika just before serving for extra flavor.