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–+ servings

Slow Cooker Cheesy Cheddar Creamed Corn

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This ultra-creamy, cheesy creamed corn is made effortlessly in the slow cooker, freeing up precious oven and stovetop space. Using frozen corn, cream cheese, cheddar, butter, and a splash of cream, it’s a rich, comforting side perfect for holidays, potlucks, or busy weeknights.
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Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 28 ounces frozen corn two bags, baby gold and white corn recommended
  • 1 cup cheddar cheese shredded, mild or sharp
  • 8 ounces cream cheese cut into cubes
  • 1/4 cup salted butter cut into cubes
  • 1/4 cup heavy cream
  • salt and pepper to taste

Equipment

  • Slow cooker
  • Measuring cups
  • Measuring spoons
  • Mixing spoon

Method
 

  1. Spray the insert of your slow cooker lightly with non-stick cooking spray.
  2. Spread the frozen corn in an even layer at the bottom of the slow cooker.
  3. Evenly scatter the cubed butter, cubed cream cheese, and shredded cheddar cheese over the corn.
  4. Pour the heavy cream evenly over the top of the ingredients.
  5. Cover with the lid and cook on low for 3 1/2 hours. Halfway through cooking, give the mixture a good stir to help everything blend together.
  6. Stir well again before serving. Taste and add salt and pepper as needed. Serve warm.

Nutrition

Calories: 285kcal

Notes

Leftover creamed corn can be refrigerated in an airtight container for up to four days; reheat gently on the stovetop or in the microwave, adding a splash of cream or milk if it thickens. If you need to prep ahead, you can assemble ingredients in the slow cooker insert the night before, refrigerate, and add extra cooking time to account for the cold start. For best results, use low heat and stir at the midpoint—cooking on high can make the sauce grainy. Canned or fresh corn can be used with slight adjustments: drain canned corn well and reduce cream slightly, or cut kernels from fresh corn and adjust cooking time if needed. Freezing is not recommended as the creamy texture may break when thawed.

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