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Slow Cooker Cream Cheese Corn Casserole

Ultra-creamy, cheesy corn casserole made entirely in the slow cooker. A perfect holiday or potluck side dish that requires almost no effort and stays warm for hours.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 4 cups corn frozen or canned, drained
  • 8 oz cream cheese cut into cubes
  • 1 cup shredded cheddar cheese
  • 0.5 cup milk or heavy cream
  • 4 tbsp butter
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
Optional Mix-ins
  • diced jalapeños optional
  • paprika optional
  • crumbled bacon optional

Equipment

  • Slow cooker
  • Mixing spoon
  • Measuring cups

Method
 

  1. Add corn to the slow cooker.
  2. Place cream cheese and butter on top of the corn.
  3. Pour in milk and add salt, pepper, and garlic powder.
  4. Cover and cook on LOW for 3 hours or HIGH for 1.5–2 hours.
  5. Stir the mixture until smooth and creamy.
  6. Add shredded cheddar and let melt for 5–10 minutes.
  7. Serve warm, topped with optional paprika, bacon, or green onions.

Notes

For maximum creaminess, use full-fat cream cheese and stir once halfway through cooking.