Description
This Slow Cooker Creamy Cheesy Corn is a rich, comforting side dish perfect for family dinners or holiday gatherings. Combining sweet corn with cream cheese, sharp cheddar, and a touch of spice from jalapeños, it’s cooked to creamy perfection in the slow cooker for convenience and maximum flavor.
Ingredients
Units
Scale
Main Ingredients
- 1 (24-ounce) bag frozen corn (about 5 1/2 cups)
- 1 (8-ounce) package cream cheese, cut into small cubes
- 4 tablespoons butter, diced
- 1/2 cup milk
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1 to 2 fresh jalapeños, minced (seeds & membranes removed), optional
- 1 cup shredded sharp cheddar cheese
Instructions
- Combine Ingredients: In a medium to large slow cooker, add the frozen corn, cream cheese, diced butter, milk, sugar, salt, freshly ground black pepper, and minced jalapeños if using. Mix well to combine all ingredients.
- Cook: Cover the slow cooker and cook on LOW for about 4 hours, stirring occasionally to help blend flavors and melt the cream cheese.
- Add Cheese: Once cooked, stir in the shredded cheddar cheese until fully melted and the mixture is creamy.
- Adjust Seasonings: Taste and adjust seasoning with more salt and pepper if needed. If the mixture is too thick, stir in a little more milk to reach desired consistency.
- Serve: Transfer to a serving dish or leave in the slow cooker set to WARM to serve immediately.
Notes
- For extra spice, leave in some seeds from the jalapeños or add more according to your heat preference.
- This dish can be made ahead and kept warm in the slow cooker for up to 2 hours.
- Use sharp cheddar for a bold flavor, or substitute with a milder cheese if preferred.
- To make it gluten-free, ensure all ingredients used are gluten-free.
Nutrition
- Serving Size: 1/2 cup (about 125g)
- Calories: 200 kcal
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
