Of course! Slow Cooker Cream Cheese Corn Casserole is the ultimate easy, creamy, and comforting side dish. It’s perfect for potlucks, holidays (especially Thanksgiving!), and weeknight dinners. The slow cooker does all the work, making it incredibly simple and freeing up your oven.
Here is a detailed, foolproof recipe.
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Slow Cooker Cream Cheese Corn Casserole
This recipe strikes the perfect balance between creamy, sweet, and savory. It’s rich without being overly heavy.
Prep time: 10 minutes Cook time: 2-3 hours on High or 4-5 hours on Low Serves: 8-10 as a side dish
Ingredients:
· 4 cups frozen corn kernels (two 12 oz bags), thawed
· 1 (8 oz) block cream cheese, softened and cubed
· ½ cup (1 stick) unsalted butter, melted
· ½ cup whole milk or half-and-half
· ¼ cup granulated sugar (adjust to taste)
· 2 large eggs, lightly beaten
· 1 cup shredded sharp cheddar cheese (or Colby Jack)
· ½ tsp garlic powder
· ½ tsp onion powder
· ½ tsp smoked paprika (plus more for garnish)
· Salt and black pepper to taste
· Optional Toppings/Add-ins:
· 1 (4 oz) can diced green chiles (for a mild kick)
· ½ cup crushed Ritz crackers or butter crackers mixed with 2 tbsp melted butter
· 2 tbsp chopped fresh chives or parsley
Instructions:
1. Prepare Slow Cooker: Lightly grease the insert of your slow cooker with butter or non-stick spray.
2. Combine Ingredients: In a large bowl, combine the thawed corn, cubed cream cheese, melted butter, milk, sugar, beaten eggs, shredded cheddar cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. If using, stir in the diced green chiles.
3. Transfer to Slow Cooker: Pour the mixture into the prepared slow cooker and spread it out evenly.
4. Cook: Place the lid on the slow cooker.
· Cook on HIGH for 2-3 hours
· Or on LOW for 4-5 hours
· The casserole is done when the edges are bubbly, the center is set (not jiggly), and a knife inserted near the center comes out clean.
5. Add Topping (Optional): If using a cracker topping, mix the crushed crackers with the melted butter. In the last 30 minutes of cooking, sprinkle the buttery crumbs evenly over the top of the casserole and continue cooking, uncovered, to allow the topping to crisp up.
6. Serve: Once cooked, let it sit for 10-15 minutes with the lid off before serving. It will thicken up as it cools slightly. Garnish with a sprinkle of smoked paprika and fresh chives or parsley.
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Why This Recipe Works & Key Tips:
· Thaw the Corn: Using thawed corn prevents the casserole from becoming too watery as it cooks. You can quickly thaw the bags by running them under warm water in a colander.
· Softened Cream Cheese: Let the cream cheese sit at room temperature for 30 minutes before cubing. This helps it melt smoothly into the casserole without leaving little lumps.
· Don’t Overcook: The casserole is done when the center is set. Overcooking can cause it to become dry or the eggs to curdle.
· Customize It:
· Jiffy Mix Version: For a more traditional “cornbread” style casserole, stir in one (8.5 oz) box of Jiffy Corn Muffin Mix along with the other ingredients. You may need to add an extra ¼ cup of milk.
· Extra Creamy: Use one can of cream-style corn in place of 1 cup of the frozen corn.
· Make it Spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce to the mix.
· Keeping it Warm: This dish holds beautifully on the “WARM” setting of your slow cooker for up to an hour, making it perfect for potlucks.
Serving Suggestions:
This rich and creamy casserole is the perfect side dish for:
· Holiday Feasts: Thanksgiving, Christmas, Easter.
· BBQs & Cookouts: Serve alongside grilled chicken, ribs, or burgers.
· Weeknight Comfort Food: Pairs wonderfully with roasted chicken, meatloaf, or ham.
Enjoy your hands-off, incredibly delicious side dish