My slow cooker cream cheese corn is the perfect side dish to keep in your recipe collection, especially during the busy holiday season. Simple toss your ingredients into your Crock-Pot, and let it do the work for you. This rich, and delicious dish is sure to be a crowd pleaser!

 

This slow cooker corn with cream cheese is one of my must have sides during the holiday season. It’s rich, creamy, and so easy to make.

I knew this recipe was a keeper when my mom asked me how I made it. She is the one I turn to when it comes to cooking questions, so for this corn to get her seal of approval was a big deal.

If you are looking for more corn recipes be sure to take a look at this corn dip, corn pudding, and fried corn recipe.

Why this recipe works

• Saves space. Freeing up valuable oven and stove space when cooking holiday meals is a huge plus.
• Set it and forget it. Put all the ingredients in the slow cooker and it will be done in 3-4 hours. Very convenient!
• Make-ahead. You can make this side dish ahead of time and reheat it before ready to serve.
• Great for a crowd. This can easily be doubled for a large crowd.

Ingredients

• Corn – I like using frozen corn for this recipe.
• Cream cheese – Use full fat cream cheese for the best, rich flavor.
• Half and half – I like using half and half for a richer flavor. You can substitute with milk.
• Butter – Unsalted butter is used so that you can control the sodium.
• Sugar – This adds just a hint of sweetness.
• Seasoned salt – Feel free to substitute with regular salt.
• Ground black pepper – Adds extra flavor.

How to make slow cooker cream cheese corn

This slow cooker side dish is super simple. Scroll down to the bottom to see the full recipe and video.

1. Spray a slow cooker with non-stick cooking spray. Pour in the frozen corn. Add in the butter, cream cheese, sugar, seasoned salt, and ground black pepper. Pour in the half and half.

2. Cover and cook on high for 3 hours or low for 4-6 hours. Stir the corn and serve warm.

Heather’s recipe tips

• Cube butter and cream cheese. I recommend cutting the butter and cream cheese so that it cooks evenly.
• Stir halfway through cooking. I like to give everything a stir once or twice during the cooking process. It helps mix everything together to cook evenly.
• If you think it’s too thick. You can add a splash of extra half and half if you thing the corn is too thick.

Variations

• Corn – You can substitute with canned corn, just make sure to drain off the liquid, or fresh corn.
• Spicy – Add a little heat by mixing in a can of drained green chilis the last half an hour of cooking. You could also add in a splash of hot sauce or cayenne pepper.
• Toppings – Try topping the corn with bacon bits, green onion, or fresh chives.
• Cheese – If you want it even cheesier, top with a little shredded cheddar cheese.
• Seasonings – Try adding in a pack of ranch seasonings or even taco seasonings to give this corn a punch of flavor.

Storage

Store: Keep any leftovers in an airtight container in the refrigerator. It will last 3-4 days.

Reheat: Reheat in the slow cooker, on the stove, or in the microwave. Make sure to stir before serving.

Freeze: I do not recommend freezing the cream cheese corn. The consistency isn’t great once thawed.

Serving suggestions

This side dish goes well with many things. Some of my favorites include baked ham, turkey, BBQ, and pork tenderloin.

Common questions

More holiday side dishes

• Baked Stove Top Stuffing
• Green beans and bacon
• Whipped sweet potatoes
• Pineapple casserole
• Tennessee onions