This slow cooker cream cheese corn casserole is a delightful tribute to the bountiful harvests of the Midwest, where cornfields stretch as far as the eye can see.
This dish, with its creamy and comforting layers, has been a cherished staple at family gatherings and potlucks for generations.
It’s perfect for those who seek the taste of nostalgia and the simplicity of slow-cooked goodness.
Whether it’s a holiday meal or a Sunday dinner, this casserole holds a special place in our hearts, embodying the warmth and tradition of Midwestern cooking.
This hearty cream cheese corn casserole pairs beautifully with a side of roasted turkey or honey-glazed ham.
For a complete meal, serve it alongside some buttery mashed potatoes and a fresh green bean almondine.
A slice of homemade bread to soak up any leftover creamy goodness would also be a wonderful addition.
And don’t forget to finish your meal with a classic apple pie, a nod to the timeless flavors of our region.
Slow Cooker Cream Cheese Corn Casserole
Servings: 8-10
Ingredients
4 cups fresh or frozen corn kernels
1 (8 oz) package cream cheese, cubed
1/2 cup butter, sliced
1/4 cup milk
2 tablespoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
1. Place the corn into the slow cooker.
2. Add the cubed cream cheese and sliced butter on top of the corn.
3. Pour the milk over the mixture.
4. Sprinkle the sugar, salt, and black pepper evenly over the ingredients.
5. Cover the slow cooker and cook on low for 3-4 hours, stirring occasionally until the cheese and butter are melted and the mixture is well combined.
6. Stir again before serving to ensure everything is evenly distributed and creamy.
To store your Slow Cooker Cream Cheese Corn Casserole properly and keep it tasting fresh:
Refrigerator:
Cool it completely before storing.
Transfer to an airtight container or cover the slow cooker insert tightly with plastic wrap or a lid.
Store in the fridge for up to 4 days.
Freezer:
This casserole freezes well, though the texture may change slightly due to the dairy.
Let it cool fully, then portion into freezer-safe containers or zip-top bags.
Freeze for up to 2 months.
To reheat, thaw overnight in the fridge, then warm gently on the stovetop or in a slow cooker on low, stirring to bring back creaminess (a splash of milk can help).
Variations:
1. Cheesy Upgrade:
Stir in 1 cup shredded cheddar, Monterey Jack, or pepper jack during the last 30 minutes of cooking for extra cheesiness.
2. Sweet & Spicy:
Add 1/4 cup diced green chiles or a few dashes of hot sauce.
Sprinkle a little smoked paprika or chipotle powder for smoky depth.
3. Meaty Twist:
Fold in crisp bacon bits, chopped ham, or even cooked crumbled sausage for a heartier side.
4. Southern Style:
Mix in 1/2 cup cream-style corn for added richness and a softer texture.
A handful of cornbread crumbs or crushed buttery crackers on top (added just before serving) adds a nice crunch.
5. Herb & Garlic:
Stir in minced garlic, chopped scallions, or fresh thyme or parsley for brightness.
Tips:
Stir occasionally during cooking to ensure even melting and a smooth texture.
If the casserole gets too thick when reheating, add a splash of milk or cream to loosen it.
Use frozen corn straight from the freezer—no need to thaw.
Make it ahead and reheat gently in the slow cooker or microwave before serving.
Double the batch for a crowd—it holds well on the “keep warm” setting at potlucks or buffets.
Per Serving (1/10 of recipe):
Calories: 220
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 50mg
Sodium: 220mg
Total Carbohydrates: 13g
Dietary Fiber: 1g
Sugars: 5g
Protein: 3g
Notes:
Values are estimates and can vary depending on exact ingredients (especially the type of butter, cream cheese, and whether fresh or frozen corn is used).
To lighten it up, use low-fat cream cheese and reduce the butter slightly.
To make it richer, add cheese or cream-style corn, which will increase fat and calories.