Description
This creamy cheesy corn recipe is a comforting and flavorful side dish made in the slow cooker. It combines sweet corn with rich cream cheese and sharp cheddar, accented with butter, milk, and optional jalapeños for a touch of heat. Perfect for entertaining or family dinners, this dish is easy to prepare and sure to be a crowd-pleaser.
Ingredients
Units
Scale
Main Ingredients
- 24-ounce bag of frozen corn (about 5 1/2 cups)
- 8-ounce package of cream cheese, cut into small cubes
- 4 tablespoons butter, diced
- 1/2 cup milk
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 1 to 2 fresh jalapeños, minced (seeds & membranes removed), optional
- 1 cup shredded sharp cheddar cheese
Instructions
- Combine ingredients: In a medium to large slow cooker, add the frozen corn, cream cheese, diced butter, milk, sugar, salt, black pepper, and minced jalapeños if using. Mix everything together until well combined.
- Cook: Cover the slow cooker and cook on LOW for 4 hours, stirring occasionally to help the cream cheese melt and incorporate evenly.
- Add cheese: After 4 hours, stir in the shredded cheddar cheese until completely melted and the mixture becomes creamy.
- Adjust seasonings: Taste and add more salt and/or pepper if desired. If the sauce is too thick, stir in a bit more milk to reach your preferred consistency.
- Serve: Transfer the cheesy corn to a serving dish and serve immediately, or keep warm in the slow cooker set to WARM for serving later.
Notes
- For extra spice, leave the seeds in the jalapeños or add more according to your heat preference.
- This dish can be assembled ahead of time and cooked later; just combine ingredients and refrigerate until ready to cook.
- Can be made with different types of cheeses such as Monterey Jack or Pepper Jack for variation.
- If the sauce becomes too thick, stir in additional milk for a creamier consistency.
Nutrition
- Serving Size: 1/8th of recipe (~1 cup)
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 50 mg
