Here is a rich, creamy, and utterly delicious recipe for Slow Cooker Cheddar Corn with Bacon. It’s the perfect side dish for holidays, barbecues, or any comfort food meal. It’s almost like a creamed corn casserole, but made effortlessly in your crockpot.
Slow Cooker Cheddar Corn with Bacon
This recipe takes frozen corn and transforms it into a decadent, cheesy, and smoky side dish that everyone will love.
Yield: 8-10 servings
Prep time: 15 minutes
Cook time: 2.5 – 3 hours (on LOW)
Ingredients
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6 slices bacon
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32 oz (about 6 cups) frozen corn kernels (do not thaw)
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8 oz cream cheese, softened and cut into cubes
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½ cup unsalted butter, melted (1 stick)
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1 cup whole milk (or half-and-half for extra richness)
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2 cups shredded sharp cheddar cheese, divided
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½ teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon smoked paprika (optional, but recommended)
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½ teaspoon salt (or to taste)
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¼ teaspoon black pepper
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2 tablespoons fresh chives or parsley, chopped (for garnish)
Instructions
Step 1: Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop the bacon into small bits. Set aside.
Step 2: Combine Ingredients in the Slow Cooker
In your slow cooker, combine the frozen corn, cubed cream cheese, melted butter, milk, 1 ½ cups of the shredded cheddar cheese (reserve ½ cup for later), garlic powder, onion powder, smoked paprika, salt, and pepper.
Stir everything together well. It will look clumpy and the cream cheese won’t be smooth yet—that’s perfectly fine.
Step 3: Slow Cook
Cover and cook on LOW for 2.5 to 3 hours. Do not cook on HIGH, as this can cause the dairy to curdle or separate. Stir once halfway through cooking if you’re around to do so.
Step 4: Stir and Add Remaining Cheese
Once the cooking time is up, stir the corn mixture until the cream cheese is fully incorporated and the sauce is smooth.
Stir in half of the crumbled bacon and half of the remaining ½ cup of cheddar cheese. This ensures every bite has bacon and cheese.
Step 5: Melt the Topping
Sprinkle the remaining cheddar cheese over the top of the corn. Cover the slow cooker again and let it sit for about 5-10 minutes, or until the cheese on top is melted.
Step 6: Garnish and Serve
Sprinkle the remaining bacon bits and the fresh chives or parsley over the top just before serving. Serve warm directly from the slow cooker (use the “warm” setting).
Tips for Success:
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Don’t Thaw the Corn: Using frozen corn straight from the bag is best. It holds up well during the long cooking time and releases just enough liquid to help create the sauce. Thawed corn can become mushy.
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Low and Slow is Key: Cooking on LOW is important to prevent the cream cheese and milk from curdling. High heat can break the emulsion and leave you with a grainy sauce.
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Sharp Cheddar: Using sharp or extra-sharp cheddar gives the dish a much stronger cheese flavor than mild cheddar.
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Make it a Meal: Add a pound of cooked, diced kielbasa or smoked sausage to the slow cooker along with the corn to turn this side dish into a hearty main course.
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Spice it Up: Add a finely diced jalapeño (with or without seeds) or a can of diced green chilies for a spicy kick.