Is there anything more comforting than a dish that practically cooks itself while you’re out living your life? This Creamy Crockpot Cheesy Corn is like a warm hug on a chilly day—it’s cozy, gooey, and has just the right amount of indulgence. Honestly, it reminds me of those lazy Sunday afternoons when all you want is something simple but memorable, like the way a favorite song makes you feel nostalgic and happy at the same time.
Steps
- Place corn in a colander and rinse under warm water to partially thaw it. This prevents a drastic temperature change in the slow cooker.
- In a slow cooker, combine the corn, cream cheese, butter, milk, sugar, salt, pepper, and minced jalapeños. Cover and cook on the LOW setting for about 4 hours.
- After 4 hours, add shredded cheddar cheese to the mixture and stir until the cheese is fully melted and the sauce becomes creamy.
- Taste the dish and adjust the seasoning, adding more salt or pepper if needed. If the sauce is thicker than desired, mix in a bit more milk to reach your preferred consistency.
- Transfer the corn to a serving dish for immediate serving, or keep it in the slow cooker on the WARM setting. Stir occasionally and add more milk if needed to maintain the desired texture.
Ingredients
- 4 cups corn (thawed under warm water)
- 8 oz cream cheese
- 1/4 cup butter
- 1/4 cup milk (plus more if needed)
- 1 tablespoon sugar
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon pepper (adjust to taste)
- 2 tablespoons minced jalapeños (optional, seeds and membranes removed)
- 2 cups shredded cheddar cheese
FAQ
- Can I use canned corn instead of frozen corn in this recipe?
- Yes, you can substitute canned corn for frozen corn. Just make sure to drain the canned corn before adding it to the slow cooker.
- How can I make this dish spicier?
- To add some heat, you can include the seeds and membranes of the jalapeños or even add more minced jalapeños. Alternatively, a pinch of cayenne pepper might also give it an extra kick.
- Can I prepare this dish ahead of time?
- Certainly, you can prepare the dish ahead and keep it on the “WARM” setting in your slow cooker until you’re ready to serve. Just remember to stir occasionally and add a splash of milk if it starts to thicken too much.
- Is it possible to make this dish dairy-free?
- To make the recipe dairy-free, substitute the cream cheese, butter, and milk with your preferred non-dairy alternatives. Keep in mind that the flavor and texture may vary slightly from the original recipe.
- What can I do if the sauce is too thick?
- If the sauce becomes too thick, gradually stir in additional milk until you reach your desired consistency. This will help keep the sauce creamy and smooth.
Tips
- Partially thaw the corn by rinsing it under warm water before adding it to the slow cooker. This step helps prevent a sudden temperature change that might affect the cooking process.
- If the sauce appears lumpy or separated, don’t worry; it will become smooth once stirred thoroughly. Remember that the sauce will also thicken as it sits, so if serving directly from the slow cooker, give it an occasional stir and add a splash of milk if needed.
- For a touch of flavor without overwhelming heat, consider adding fresh minced jalapeños to the dish. Remove the seeds and membranes to bring out the jalapeño flavor without making the dish too spicy, especially if serving to children.
Equipment
- Slow Cooker
- Colander
