Slow Cooker Cream Cheese Corn Casserole
A creamy, buttery, sweet-and-savory corn side dish that cooks low and slow until rich and velvety.
Ingredients
- 4 cups frozen or fresh corn kernels
- 1 (8 oz) block cream cheese, cubed
- ½ cup butter, sliced
- ¼ cup milk
- 2 tbsp sugar
- ½ tsp salt
- ¼ tsp black pepper
(Some versions also add cheddar cheese or jalapeños for extra flavor)
Instructions
- Add corn to the slow cooker.
- Place cream cheese and butter on top.
- Pour in milk evenly.
- Sprinkle sugar, salt, and pepper over everything.
- Cover and cook on LOW for 3–4 hours, stirring occasionally.
- Stir well at the end until everything becomes creamy and smooth.
Tips & Variations
- Add shredded cheddar cheese for a richer, cheesy flavor.
- A pinch of jalapeño gives it a slight kick.
- Stir once or twice during cooking so the cream cheese melts evenly.
- It’s a popular potluck / holiday side dish because it stays warm and creamy for serving.