Slow Cooker Cheesy Corn is the perfect harmony of sweet corn enveloped in creamy, melted cheese. This slow-cooked sensation is poised to become your preferred way of serving corn as a side dish. If you are looking for a delicious side dish, you have come to the right place! Another recipe you won’t want to miss is our Brown Butter Brussels Sprouts!
Serving Suggestions
Slow Cooker Cheesy corn is delicious enough to stand on its own. But would also be a great side dish to accompany any meal. Some of our favorites are:
How To Make Slow Cooker Cheesy Corn
It doesn’t get much easier than this. Simply add corn, all of the cheeses, milk, sugar, garlic powder, salt, and pepper to your slow cooker. Top it off with cubed butter and cream cheese. Cook on high for 2 hours (or low for about 4 hours).
After the initial cooking, whip up a slurry by combining cornstarch and cold water. Drizzle and stir this into the corn mixture, cooking for an additional 20 minutes to achieve the perfect thickness. Serve the cheesy corn warm and savor the flavors!
Can I Make Cheesy Corn On The Stove?
Certainly! While the original recipe is designed for a slow cooker, you can easily make it on the stovetop. Combine corn, cheese, milk, and seasonings in a pot over medium heat until melted and well mixed. Add butter and cream cheese, stirring until creamy. Add the cornstarch slurry for thickening and simmer until the desired consistency is reached. Serve warm!
Storage Tips
Preserve your Slow Cooker Cheesy Corn by storing leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat in the microwave or on the stovetop. For longer storage, freeze the corn for up to a month. Remember to thaw it in the refrigerator before reheating, and ensure your freezer-safe container is labeled and dated.
Slow Cooker Cheesy Corn
Ingredients
- 5 cans (15.25 ounces each) corn kernels, drained
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- ¾ cup whole milk
- 1 tablespoon granulated sugar
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 tablespoons unsalted butter, cubed
- 8 ounces cream cheese, cubed
- 2 tablespoons corn starch
- 1 tablespoon water
Instructions
- Add corn, shredded cheeses, milk, sugar, garlic powder, salt, and pepper to the bowl of a slow cooker. Top with cubed butter, and cubed cream cheese.
- Cook on high for 2 hours.
- In a small bowl, make a slurry by mixing together corn starch and water. Drizzle into the corn mixture and stir to combine.
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