Absolutely! This Slow Cooker Cheddar Corn with Bacon is the ultimate side dish for potlucks, holidays, or any family dinner. It’s rich, creamy, cheesy, and packed with smoky bacon flavor. The slow cooker does all the work, making it incredibly easy.
Here’s the best recipe to make it.
Slow Cooker Cheddar Corn with Bacon
Why You’ll Love This Recipe:
· Effortless: Dump everything in the crock pot and let it do the work.
· Crowd-Pleaser: The combination of cheese, corn, and bacon is always a hit.
· Make-Ahead: Perfect for freeing up stove or oven space on busy days.
· Comfort Food: This is the definition of hearty, satisfying comfort food in a side dish.
Ingredients
· 4 packages (16 oz each) frozen corn, thawed* (or 2 bags (20 oz each))
· 1 block (8 oz) cream cheese, softened and cubed
· ½ cup (1 stick) unsalted butter, melted
· 1 cup sour cream
· 2 cups shredded sharp cheddar cheese, divided
· 6-8 slices bacon, cooked crispy and crumbled, divided
· ½ tsp garlic powder
· ½ tsp onion powder
· ½ tsp smoked paprika (adds a great smoky depth)
· Salt and freshly ground black pepper to taste
· Optional for Garnish: Sliced green onions or chopped fresh parsley
*Thawing the corn is important! If you add frozen corn directly to the slow cooker, it will release a lot of water and make the dish soupy. Thaw it overnight in the fridge or use the defrost setting on your microwave.
Instructions
Step 1: Cook the Bacon
- In a skillet over medium heat, cook the bacon until very crispy. Transfer to a paper towel-lined plate to drain and cool. Once cool, crumble it. Set aside.
Step 2: Combine in the Slow Cooker
- To your 4-6 quart slow cooker, add the thawed corn, cubed cream cheese, melted butter, sour cream, 1 ½ cups of the shredded cheddar cheese, half of the crumbled bacon, garlic powder, onion powder, and smoked paprika.
- Stir everything together until well combined. The cream cheese won’t be fully melted yet, and that’s perfectly fine.
Step 3: Slow Cook
- Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours. The dish is ready when the cream cheese is fully melted and the mixture is hot and bubbly.
- Stir well about halfway through the cooking time to help incorporate the melted cream cheese.
Step 4: Top and Serve
- Once cooking is complete, give it a final stir. Taste and season with salt and pepper as needed (remember, the bacon and cheese are already salty).
- Sprinkle the remaining ½ cup of cheddar cheese and the remaining crumbled bacon over the top.
- Put the lid back on for about 5-10 minutes, just until the cheese on top has melted.
- Garnish with sliced green onions or parsley if desired. Serve immediately right from the slow cooker.
Chef’s Notes & Tips for Success:
· Cream Cheese Tip: Cubing the softened cream cheese helps it melt evenly and quickly into the corn mixture.
· Avoid Curdling: For the creamiest texture, avoid cooking this on high for much longer than 2 hours. Low and slow is best to prevent the dairy from separating.
· Kick it Up a Notch: Add a pinch of cayenne pepper or a diced jalapeño (seeds removed for less heat) for a spicy kick.
· Fresh Corn Option: In the summer, you can use about 8-10 cups of fresh corn kernels cut from the cob. There’s no need to cook it first.
· Keeping it Warm: This dish holds beautifully on the LOW or WARM setting of your slow cooker for an hour or two, making it perfect for potlucks.
· Reheating: Reheat leftovers slowly in a saucepan over low heat on the stove, stirring frequently. The microwave can cause the sauce to separate.
Enjoy this incredibly decadent and easy side dish! It’s guaranteed to become a new favorite.