Easy, ultra-creamy, and crowd-pleasing. This crockpot corn simmers in butter and cream with cheddar and crisp bacon for the ultimate comfort side.
Great for holiday spreads, potlucks, or weeknight dinners.
Recipe Details
Prep Time: 10 minutes
Cook Time: 2 hours (HIGH) • 4 hours (LOW)
Ingredients:
4 cups frozen corn kernels
1 cup shredded sharp cheddar cheese
6 slices cooked bacon, crumbled
1/2 cup heavy cream
1/4 cup unsalted butter, melted
1/4 tsp garlic powder
1/4 tsp paprika
Salt & black pepper, to taste
2 Tbsp chopped fresh parsley (optional)
Step-By-Step Instructions:
Combine: In a bowl, mix corn, cheddar, bacon, heavy cream, melted butter, garlic powder, paprika, salt, and pepper.
Slow cook: Pour into the slow cooker. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until hot and melty.
Finish: Stir well, taste and adjust seasoning. Garnish with parsley and serve.
Tips & Variations
Extra creamy: Stir in 2–3 oz cream cheese at the end until melted.
Kick of heat: Add 1–2 chopped jalapeños or a pinch of cayenne.
Smoky swap: Use smoked paprika and smoked cheddar.
Make-ahead: Cook, cool, and refrigerate up to 3 days. Rewarm on LOW, splash with cream if needed.
Keep warm: Switch the cooker to WARM for serving at potlucks/holidays.
Storage
Refrigerate leftovers in an airtight container up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a spoonful of cream to loosen.
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