Slow Cooker Creamy Cheesy Corn

Slow Cooker Creamy Cheesy Corn is a rich, comforting side dish that's the perfect addition to your holiday menu...not only is this recipe delicious, but it also frees up the stove and oven!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings to 10 servings

Calories 300kcal

Author Samantha Skaggs

Equipment

6-quart or larger Slow Cooker

Ingredients

1 (24-ounce) bag frozen corn about 5 ½ cups
1 (8-ounce) package of cream cheese cut into small cubes
4 tablespoons butter diced
½ cup milk
1 teaspoon sugar
½ teaspoon salt
Freshly ground black pepper
1 to 2 fresh jalapeños minced (seeds & membranes removed), OPTIONAL
1 cup shredded sharp cheddar cheese

Instructions

In a medium to large slow cooker, combine corn, cream cheese, butter, milk, sugar, salt, pepper, and minced jalapenos. Cover and cook on LOW for 4 hours. Add shredded cheddar cheese; stir until cheese is completely melted and sauce is creamy. Adjust seasonings, adding more salt and/or pepper, if desired, and stir in a bit more milk if sauce is too thick. Transfer corn to a serving dish and serve immediately, or serve directly from the slow cooker set to WARM.

Video

Notes

Before adding my corn to the slow cooker, I place it in a colander and run it under warm water to at least partially thaw. The corn doesn't have to be completely defrosted, but rinsing it under warm water will prevent shocking the slow cooker with a drastic temperature change.
The sauce may seem lumpy or separated until it is well-stirred at the end. Also, it will continue to thicken as it sits. If you plan to serve the corn from the slow cooker set to warm, you may need to occasionally stir it and/or thin it out with an additional splash of milk.

Nutrition