Homemade Cheesy Corn in the Slow Cooker
A sumptuous dish that merges the sweetness of corn with a rich, creamy cheese blend, making it an irresistible side dish for any occasion.
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
Ingredients
- 4 cups Frozen Corn Thawed and drained.
- 8 ounces Cream Cheese Softened at room temperature.
- 2 cups Shredded Cheddar Cheese Reserve some for topping.
- 4 tablespoons Unsalted Butter Cut into small pieces.
- 1 cup Whole Milk For a creamier texture, consider using heavy cream.
- 1 teaspoon Salt Adjust according to taste.
- 1/2 teaspoon Black Pepper Adjust based on spice tolerance.
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
Instructions
- Thaw the frozen corn and drain it thoroughly. Set aside.
- In a large mixing bowl, combine the thawed corn, softened cream cheese, and butter. Mix until well blended.
- Add the shredded cheddar cheese to the bowl, reserving some for topping later.
- Pour in the milk, followed by salt, pepper, garlic powder, and onion powder. Stir until evenly incorporated.
- Transfer the mixture to your slow cooker, spreading it evenly.
- Cover and set the slow cooker to low. Cook for about 4 hours.
- After 4 hours, stir the mixture and adjust seasoning if necessary.
- Sprinkle the reserved cheddar cheese on top and cook for an additional 30 minutes.
- Give the cheesy corn a final stir and allow it to cool slightly before serving.
Notes
Leftover cheesy corn can be stored in an airtight container in the refrigerator for up to 3 days.