Cheesy Crockpot Corn is a delightfully rich side dish that’s perfect for anytime of year! Sweet corn is combined with tangy cream cheese and melted sharp cheddar to create a comforting combo.
Cheesy Crockpot Corn
Cheesy crockpot corn is one of those recipes that’s super simple but is the ultimate comfort food. Summery corn, tangy cream cheese, melty shredded cheddar… What’s not to love? This slow cooker recipe can be served as a side or an appetizer with pretzels or cornbread to dip into it. I love that you can use fresh, frozen, or canned corn for this recipe. Great for summer gardens or dinner on a dime. The base of this recipe is delicious but you can also customize it to fit your cravings! Add in sliced jalapenos for spice. Try some crumbled bacon for protein, some breadcrumbs for texture, or some diced bell peppers for color! Double the recipe for a large crowd or keep it as is for an easy dinner side.
Looking for more slow cooker sides to complete dinner? Check out my easy Crockpot Green Beans or some Slow Cooker Baked Potatoes!
Why did my version come out so runny?
This can happen a few different ways. If you’re using a lower fat milk or a non dairy substitute, that will automatically make things thinner. Whole milk has a thicker consistency just by itself. I definitely recommend stirring a few times throughout the cooking process as well. If things are still seeming thin and runny near the end, leave the lid off for the last 30 minutes or so. This will allow excess moisture to evaporate as opposed to drip back down into the corn.
How To Make Cheesy Crockpot Corn
- Combine. Add 1 cup of the shredded cheddar cheese, the corn, the cubed cream cheese, milk, hot sauce, garlic salt, Cajun seasoning, onion powder, and black pepper to the crockpot. Stir to combine.
- Cook. Place the lid on the crockpot and cook on low for 2-3 hours. Stir a couple times throughout to make sure everything is melting together. The cheese should be melted and the corn hot and steaming when done.
- Taste. Taste the mixture and adjust any seasoning or hot sauce to your preference.
- Sprinkle. Sprinkle in the rest of the shredded cheese.
- Cook. Cover and cook for an additional 15-20 minutes, until the cheese has melted.
- Serve. Garnish with chives or fresh parsley and serve with pretzels. Enjoy!
Storing Cheesy Crockpot Corn
Leftover corn can be stored in an airtight container in the fridge for up to 4 days! Just reheat in the microwave until warmed through.
Ingredients Notes for Cheesy Crockpot Corn
- Shredded Cheese – Sharp cheddar allows for the strongest flavor. Freshly shredded will give you the very BEST texture and flavor.
- Corn – With this super versatile recipe, you can use what you’ve got – fresh, frozen, or canned. If using canned, make sure to drain it well.
- Cream Cheese – I prefer to use full fat cream cheese. You’ll want to cube it so you get a more even melt which makes things easier to mix once cooked.
- Milk – I like to use whole milk to get the creamiest consistency but use what you prefer or have on hand. 2% or a dairy alternative will make the cheese sauce slightly thinner in consistency.
- Hot Sauce – Use your favorite brand! This little only adds depth to the overall flavor, no real spice so feel free to add more hot sauce if you’re looking for something spicy.
- Seasoning – Garlic salt, onion powder, Cajun seasoning (the no salt kind since we’re using garlic salt), and black pepper are what I use.
- Optional – Chives or parsley as a garnish, pretzel sticks for dipping.
Enjoy!
~Nichole
Cheesy Crockpot Corn
Ingredients
- 1 1/2 Cups Shredded sharp cheddar cheese divided
- 4 Cups Corn frozen or canned
- 4 Ounces Cream cheese cubed
- 1/4 Cup Milk
- 1-2 Dashes Hot sauce
- 1/2 tsp Garlic salt
- 1/2 tsp Onion powder
- 1/2 tsp So-salt Cajun seasoning
- 1/4 tsp Black pepper
Instructions
- Add 1 cup of the cheese and the remaining ingredients to a crockpot and stir to combine.
- Cover and cook on low for 2-3 hours, stirring once or twice, until the cheese is melted and the corn is hot and creamy.
- Taste and adjust seasoning if needed.
- Sprinkle the remaining cheese on top then cover and cook on low for 15=20 minutes or until the cheese is melted.
- Serve with mini pretzel twists or sticks and garnish with chives if desired.
Notes
This cheesy crockpot corn can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
