Whether you’re prepping a holiday meal like Easter or Christmas, or you’re just looking for an easy side dish your family will enjoy, Crockpot Cheesy Corn is a recipe you should have on hand!
It’s so simple to make and is packed with cheese, so what’s not to like?
You can scroll down to get a printable recipe or read on for more details. I’ve got some tips and tricks if you’re looking to take this corn side dish up a level by adding some heat or even some bacon!
CROCKPOT CHEESY CORN
Crockpot Cheesy Corn is also known as Crockpot Cream Cheese Corn (which is actually what we called it growing up) but it has more cheese than just cream cheese! So if you’re a fan of cheese, this is a side dish you need to try.
When it comes to the slow cooker and corn, my family loves Crockpot Corn Casserole. I make it for every holiday meal. It’s a staple in our house. Another corn side dish staple is parmesan garlic butter corn. It only takes 5 simple ingredients to make!
This Crockpot cheesy corn casserole is right at the top of the list when I’m planning side dishes to make using canned corn.
CAN I MAKE CHEESY CORN WITHOUT CREAM CHEESE?
Honestly, I’d say no. For this corn recipe, cream cheese is an essential ingredient. If you’re not a fan, then you might want to skip this recipe. The cream cheese is what makes this corn so creamy!
HOW CAN I MAKE THIS A SPICY CHEESY CORN RECIPE?
Absolutely! If you want to add spice to this corn, I recommend using fresh jalapeño.
Get 1 jalapeño, remove the seeds, and finely chop it. Then add it to the corn and cheese mixture. Finish the recipe as written. You’ll get nice heat in your creamy corn!
CAN I MAKE CHEESY CORN WITH BACON?
Adding bacon to this side definitely ups the game. If you want to add bacon to your Crockpot cream cheese corn, it’s easy to do! Cook 4-6 strips of bacon and crumble. Add them to slow cooker corn and cheese mixture and mix the crumbles in well. Then top with cream cheese and butter before cooking!
HOW TO MAKE CHEESY CORN IN CROCKPOT
Making this crockpot cream cheese corn recipe is great because it leaves your oven and stovetop open for other food prep. This definitely makes a difference during the holidays, but I also find it helps when I’m just making dinner during the week.
Putting all of the ingredients in the slow cooker and letting it cook makes dinner so easy. I can whip up some chicken in the air fryer, pair with the cheesy corn and dinner is served! It couldn’t be much easier!
CREAM CHEESE CORN INGREDIENTS
To make this recipe you need 5 main ingredients plus salt and pepper.
- Canned corn
- Pepper jack cheese
- Colby jack cheese
- Cream cheese
- Butter
You can use your favorite shredded cheeses to change up the flavor too. This recipe is very versatile in that respect.
Spray the crock of your slow cooker with nonstick cooking spray or use a slow cooker liner to make clean up easier.
Open and drain both cans of corn then add to the slow cooker.
Then top the corn with all of the shredded cheese.
Season with salt and pepper. Mix to combine ingredients together.
Top the corn and cheese mixture with the cubes of cream cheese and cubes of butter.
Cover the slow cooker with the lid and cook on LOW for 3 hours or HIGH for 1½ hours.
Once the cooking time has finished, lift the lid and stir the cream cheese into the corn before serving.
Enjoy with your favorite main dish.
Crockpot Cheesy Corn
Equipment
- Crockpot Slow Cooker
Ingredients
- 2 15.25 ounce cans corn (drained)
- 1 cup shredded pepper jack cheese
- 1 cup shredded colby jack cheese
- Salt and pepper to taste
- 4 ounces cream cheese (cubed)
- 2 Tablespoons butter (cubed)
Instructions
- Spray the bowl of the slow cooker with nonstick cooking spray or use a slow cooker liner.
- Add both cans of corn to the crock.
- Top the corn with the shredded pepper jack and colby jack cheeses.
- Season with salt and pepper and toss to combine.
- Top the corn and cheese mixture with the cream cheese and butter cubes.
- Place the lid on the slow cooker and cook on LOW for 3 hours or HIGH for 1½ hours.
- When the cook time is up, stir the cream cheese into the corn before serving.
Sunnie says
The actual recipe calls for cheddar jack and pepper jack but in the text above it lists Colby jack and pepper jack. There’s an error in one of those.
Mariah says
Typo has been updated. Thanks.
It’s colby jack although you can really use your favorite kinds of cheese too!
Anon says
The typo actually hasnt been fixed yet, it’s still showing like Sunnie mentioned on my screen, but thank you for clearing that up for us. :)
Crystal Cook says
Can you add green chilis to this while it’s in the crockpot?
Mariah says
Yes you can. I recommend draining them well.
Juana says
Corn is my favorite. I tried this recipe and it was delicious. My hubby loved it as well. I’m making it this Easter. Thanks for sharing. At some point I will try it with jalapenos and maybe some bacon, but I like this recipe just the way it is.
Lauren says
Have you doubled this? Do you change the cook time? Thanks!
Shay says
I see this only has a serving size of 6 would doubling the recipe call for double the time? Is there room for double the ingredients in a standard crockpot
Jessica says
Can you double this recipe? If so how does it affect cooking time?
Mallory McCollister says
Did you end up figuring out how it changed the cooking time? I doubled it and looking to make it tomorrow.
Monica says
Can I substitute the canned corn for frozen (thawed) corn? I don’t buy canned vegetables.
Mariah says
Absolutely! Just be sure to drain it!
Vittoria says
Can I use one can regular corn and one can of cream style corn ?
Penny says
Can I cook in oven I don’t have a crockpot
Ann says
Cannot get Colby jack or pepper jack in U.K., not sure what cheeses they are , suggestions please. Thank you,
Susan says
Colby jack is just a combination and colby and monterrey jack. You could really substitute any cheese. Cheddar would be good. Pepper jack is a spicy cheese so if you have something a little peppery that would work.
Amy says
The flavor was fabulous and the prep couldn’t be easier, but by dinnertime the cheeses separated and looked oily rather than creamy. I’d like to try it again with Velveeta but I can’t get Velveeta Pepperjack. Any recommendations for turning white Velveeta into pepper jack? Thanks!