Absolutely! Slow Cooker Cream Cheese Corn Casserole is the ultimate easy, creamy, and decadent side dish. It’s a guaranteed hit at potlucks, holiday dinners (especially Thanksgiving!), or alongside weeknight grilled meats. The slow cooker does all the work, making it effortlessly delicious.
Here’s a rich and comforting recipe that will become a new favorite.
Slow Cooker Cream Cheese Corn Casserole
This dish is like the lovechild of creamed corn and corn casserole, with an extra dose of creamy tang from the cream cheese.
Serves: 8-10
Prep time: 10 minutes
Cook time: 2-3 hours on High or 4-5 hours on Low
Ingredients
· 2 (16 oz) bags frozen corn (white, yellow, or a mix), thawed
· 1 (8 oz) block full-fat cream cheese, cubed and softened
· ½ cup (1 stick) unsalted butter, melted
· ½ cup whole milk or heavy cream
· ¼ cup granulated sugar (optional, but balances tanginess)
· 1 tsp garlic powder
· ½ tsp onion powder
· Salt and black pepper to taste
· Optional Add-Ins:
· 1 (4.5 oz) can diced green chiles (for a mild kick)
· ½ cup shredded cheddar or Pepper Jack cheese
· 2 tbsp chopped fresh chives or parsley for garnish
Instructions
- Combine Ingredients: Add the thawed corn, cubed cream cheese, melted butter, milk, sugar (if using), garlic powder, and onion powder to the slow cooker. Season with a good pinch of salt and pepper.
- Cook: Stir everything to combine as best you can (the cream cheese won’t be fully incorporated yet—that’s fine!). Cover and cook.
· On HIGH for 2-3 hours
· On LOW for 4-5 hours - Stir and Finish: About halfway through the cooking time, give the casserole a good stir. The cream cheese should be melting into the sauce. When done cooking, stir again vigorously until the sauce is smooth and creamy.
- Optional Cheesy Topping: If adding shredded cheese, sprinkle it over the top during the last 15-20 minutes of cooking, and cover again to let it melt.
- Serve: Garnish with fresh chives or parsley and serve immediately. The sauce will thicken slightly as it stands.
🌟 Pro-Tips for the Perfect Casserole:
· Thaw the Corn: Using thawed corn prevents the casserole from becoming watery. You can quickly thaw the bags by running them under warm water.
· Softened Cream Cheese is Key: Take the cream cheese out of the fridge at least an hour beforehand. Softened cream cheese melts much more evenly and prevents lumps.
· Don’t Overcook: The casserole is done when the cream cheese is fully melted and the sauce is creamy. Overcooking can cause the dairy to separate or the sauce to become too thick.
· Adjust Consistency: If the casserole seems too thick after stirring, add a splash more milk. If it’s too thin, let it cook uncovered for the last 15-30 minutes.
· Spice it Up: For a bit of heat, add a dash of hot sauce, a pinch of cayenne pepper, or use Pepper Jack cheese as an add-in.
· Make it a “Corn Pudding”: For a more custard-like, souffléd texture, whisk 2 eggs into the milk before adding it to the slow cooker. This will give it a more traditional “corn casserole” body.
Easy Stovetop & Oven Method:
· Stovetop: Combine all ingredients in a large, heavy-bottomed pot. Cook over medium-low heat, stirring frequently, until the cream cheese is melted and the mixture is bubbly and heated through (about 15-20 minutes).
· Oven: Preheat oven to 350°F (175°C). Combine all ingredients in a large bowl, then pour into a greased 9×13 inch baking dish. Bake for 30-40 minutes, until hot and bubbly.
This is the easiest, most “set-it-and-forget-it” way to make a spectacularly creamy corn side dish. Enjoy