Many years ago, my mother tried a new recipe from our handy Taste of Home Quick Cooking cookbooks. For those of you fellow Lutherans, you may remember that these cookbooks were a free benefit from AAL for several years. Remember AAL (now Thrivent)? Anyway, as soon as my Mom tried this recipe for cheesy creamed corn from the 1999 cookbook, we all agreed it was a recipe she should make again.
Cheesy creamed corn is just what the title says. It’s creamed corn that is made with lots of cheese – creamed cheese for richness and a bit of American for cheesiness. I’m not normally a fan of American cheese but I will buy it for this recipe.
I love this recipe for two reasons. First and foremost, it’s delicious. Second and also important, it’s cooked in a slow cooker. I simply have to pour all the ingredients into my slow cooker and wait 4 hours for a perfect side dish.
This corn has become a family tradition at Thanksgiving, Christmas and yes, Easter, too. Even though we serve it regularly at holiday meals, you don’t have to wait for a special occasion to try this easy side. Give it a try soon…and let me know what you think!
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Here is how to make cheesy creamed corn in your slow cooker.
Ingredients:
3 packages (16 ounces each) frozen corn
2 pages (one 8 ounces, one 3 ounces) cream cheese
6 slices processed American cheese
1/4 butter
3 tablespoons water
3 tablespoons milk
2 tablespoons sugar
Directions:
Pour one bag of frozen corn into your slow cooker. Cut half of your cream cream cheese into chunks and place over the frozen corn. Break two slices of the American cheese over the corn as well. I tear each slice into 6 to 8 pieces.
Pour another bag of frozen corn over the previous layer. Cut the rest of your cream cheese into chunks and place over corn. Break another two slices of American cheese into the crock pot.
Pour the final bag of frozen corn on top. Break the remaining two slices of cheese over the corn. Slice the butter over the corn. Pour water and milk over the corn. Sprinkle the sugar across the top.
Cover and cook on low for 4 hours or until heated through and the cheese is melted. Stir well before serving.
Additional Notes:
I highly recommend using a slow cooker liner! If you’re never used one, they might be one of my favorite kitchen time savers. It makes cleaning a messy slow cooker an absolute breeze. This is especially nice with this recipe when the American cheese sometimes sticks to to the side.
I often prepare this recipe in my slow cooker the night before. Then, I put it in the refrigerator until morning. Come early Thanksgiving morning (or whatever holiday it may be), I can quickly plug in my crock pot so we have cheesy creamed corn to enjoy for lunch.
If you have leftovers, creamed corn reheats easily in the microwave. We don’t have many leftovers when I serve this corn!
This is a perfect recipe for a holiday meal but would be delicious anytime of year. I hope you enjoy cheesy creamed corn as much as my family does!
PrintCheesy Creamed Corn
Cheesy creamed corn is a delicious and easy side dish to prepare. This slow cooker recipe is a perfect holiday side dish!
Ingredients
- 3 packages frozen corn (16 ounces each)
- 2 packages (one 8 and one 3 ounces) cream cheese
- 6 slices processed American cheese
- 1/4 cup butter
- 3 tablespoons water
- 3 tablespoons milk
- 2 tablespoons sugar
Instructions
- Pour one bag of frozen corn into your slow cooker. Cut half of your cream cream cheese into chunks and place over the frozen corn. Break two slices of the American cheese over the corn as well.
- Pour another bag of frozen corn over the previous layer. Cut the rest of your cream cheese into chunks and place over corn. Break another two slices of American cheese into the crock pot.
- Pour the final bag of frozen corn on top. Break the remaining two slices of cheese over the corn. Slice the butter over the corn. Pour water and milk over the corn. Sprinkle the sugar across the top.
- Cover and cook on low for 4 hours or until heated through and the cheese is melted. Stir well before serving.
Nutrition
- Serving Size: 1
Jennifer says
Kristen,
going to try this for our family Easter dinner. I love how your recipes are always simple. Teaching doesn’t leave a lot of time for cooking. Your baked oatmeal has become a breakfast staple at our house. Kelsey even makes it at college. She didn’t even like oatmeal till she ate the baked oatmeal. Thanks for sharing your recipes.
Kristen says
You are so welcome, Jennifer! Easy recipes that taste good are what I always strive for. Baked oatmeal is one of my favorites, and even Joey eats seconds of creamed corn every Easter! It’s nice to have a recipe where you don’t need to tie up your oven either.
Krista says
Hi Kristen, This recipe looks delicious and I was going to make it for a potluck tomorrow. However, do you put the last 2 slices of cheese on top of the final bag of corn? I couldn’t seem to find what to do with the last two slices on your recipe.
Kristen says
Ack! Yes. So sorry about that oversight, Krista! I’m going to update the recipe now. It’s a perfect potluck recipe. I hope you all enjoy it!
Judy B. says
Kristen, try it without the american cheese. I have a similar recipe that just has the creamed cheese. It’s great.
Kristen Whirrett says
Hmm. I will have to give it a try, Judy! I never thought about that. Thanks for the tip!