Introduction:
Slow Cooker Cream Cheese Corn Casserole is the ultimate comfort side dish — creamy, cheesy, and full of sweet corn flavor! This easy dump-and-go recipe combines tender corn kernels with rich cream cheese, butter, and a hint of spice to create a melt-in-your-mouth casserole that pairs perfectly with any meal. Whether it’s for a weeknight dinner, Thanksgiving feast, or potluck gathering, this dish is always a crowd favorite. Best of all, your slow cooker does all the work — just mix, cook, and enjoy!
Ingredients:
- 2 cans (15.25 oz each) whole kernel corn, drained
- 2 cans (14.75 oz each) creamed corn
- 1 package (8 oz) cream cheese, cubed and softened
- ½ cup (1 stick / 115 g) unsalted butter, sliced
- 1 cup (240 ml) heavy cream or milk
- 1½ cups (170 g) shredded cheddar cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper, to taste
- Optional: chopped chives or parsley for garnish
Instructions:
1. Prepare the Slow Cooker:
- Lightly grease the inside of your slow cooker with butter or non-stick spray.
2. Combine Ingredients:
- Add both types of corn, cream cheese cubes, butter slices, heavy cream, shredded cheddar cheese, garlic powder, and onion powder.
- Season with salt and black pepper to taste.
3. Cook:
- Cover and cook on LOW for 3–4 hours, or on HIGH for 1½–2 hours, stirring halfway through.
- The mixture should be creamy, cheesy, and heated through.
4. Stir and Serve:
- Stir well before serving to fully incorporate the melted cream cheese and butter.
- Garnish with chopped chives or parsley if desired.
Tips & Variations:
- Add a little spice: Mix in 1–2 finely chopped jalapeños or a pinch of cayenne pepper.
- For a richer texture: Use half-and-half instead of milk.
- Add crunch: Top with crushed Ritz crackers or crispy bacon bits before serving.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or slow cooker until warmed through.