Hey there! Picture pulling into your driveway after a long day, stepping inside, and being greeted by the warm, cheesy scent of corn and bacon. It’s like a hug in a bowl—simple comforts, right?
You don’t need to hover by the stove or juggle a dozen pots. Just toss ingredients into your slow cooker, flip the switch, and let hours of low heat work their magic. By dinner time, you’ve got creamy, savory goodness waiting for you.
Why You’ll Love It
• Effortless prep: If you can open a bag and stir, you’re golden.
• Crowd-pleaser vibes: Gooey cheddar meets crispy bacon—what’s not to adore?
• Hands-off cooking: Busy morning? Let it simmer while you tackle errands.
• Comfort on demand: Creamy, buttery, smoky—all in one cozy side.
Timing and Servings
This recipe yields about six generous side-dish portions—enough to feed a family or delight a small gathering. Plan on roughly 10 minutes of hands-on time: crisp the bacon, shred the cheese, and pour in the rest. Then set your slow cooker to LOW for 4 hours or HIGH for 2 hours. If you’re heading out for the afternoon or hosting a casual barbecue, it fits seamlessly into any schedule.
Ingredients
• 4 cups frozen corn kernels (no thawing required)
• 1 cup sharp cheddar, freshly shredded
• 6 slices bacon, cooked until crispy and crumbled
• ½ cup heavy cream
• ¼ cup unsalted butter, melted
• ¼ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped (optional garnish)
Directions
1. Cook the bacon. In a skillet over medium heat or on a sheet pan at 400°F for 15–20 minutes, crisp those strips until they’re golden-brown. Once cool, crumble and set aside.
2. Layer ingredients. In the bowl of your Crock-Pot (or any slow cooker), add the frozen corn first. Sprinkle on cheddar, bacon bits, garlic powder, paprika, a pinch of salt, and a dash of pepper.
3. Pour in liquids. Drizzle melted butter and then heavy cream over the top. Yes, layering matters—corn on the bottom helps it absorb that buttery-cheesy blend.
4. Give it a gentle stir. Make sure everything gets acquainted, but don’t worry if some cheese clings to the sides. That caramelized edge is pure flavor.
5. Cover and cook. Set on LOW for 4 hours or HIGH for 2. Try not to lift the lid too often—each peek steals heat. Around the halfway mark, slip in a quick stir to keep things evenly melty.
6. Final touch. Once it’s lusciously creamy and the cheese has fully melted, taste and adjust seasoning. Scatter parsley on top for a fresh pop of color before serving.
Variations
• Spicy twist: Add ¼ teaspoon cayenne or a few dashes of Tabasco for a slow-burn finish.
• Super creamy: Fold in 4 ounces of softened cream cheese before cooking begins.
• Tex-Mex flair: Swap cheddar for pepper jack, squeeze in lime juice at the end, and top with cilantro.
• Vegetarian vibe: Skip bacon, boost smoked paprika to ½ teaspoon, and toss in diced bell peppers or jalapeños for extra bite.
Storage & Reheating Tips
• Fridge life: Store leftovers in an airtight container for up to 3 days.
• Microwave: Reheat in 30-second intervals, stirring between bursts to keep it smooth.
• Stovetop: Warm over low heat, adding a splash of milk or cream if it thickens too much.
• Freezer: Cool completely, pack into freezer-safe tubs, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use fresh corn?
Absolutely. Cut kernels off 4–5 ears and use straight away—no need to thaw. Fresh-off-the-cob adds that sweet snap you’ll love.
What if I don’t own a slow cooker?
No problem. Combine everything in a buttered 9×13-inch casserole dish, cover tightly with foil, and bake at 350°F for about 45 minutes, stirring halfway through.
Is there a dairy-free version?
Sure thing. Swap butter for vegan spread, use coconut milk or almond cream instead of heavy cream, and choose your favorite plant-based cheddar.
Why did my cheese clump?
Pre-shredded cheese often carries anti-caking agents that can gum up. Grate a block of cheddar yourself and stir a bit more frequently next time.
Conclusion
This slow cooker cheddar corn with bacon is the epitome of cozy, effortless cooking. Whether you’re juggling a busy Monday or hosting weekend BBQs, it delivers creamy, cheesy warmth with zero sweat. So load up your slow cooker, let it simmer, and get ready to dish out pure comfort—one bite at a time. Enjoy!
Slow Cooker Cheddar Corn with Bacon
Ingredients
- 4 cups frozen corn kernels
- 1 cup sharp cheddar cheese shredded
- 6 slices bacon cooked and crumbled
- 1/2 cup heavy cream
- 1/4 cup unsalted butter melted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped (optional)
Instructions
- Prepare Ingredients:
- Cook the bacon until crispy, then crumble. Shred the cheddar cheese and set aside.
- Combine in Slow Cooker:
- In a slow cooker, combine the frozen corn, shredded cheese, crumbled bacon, heavy cream, melted butter, garlic powder, and paprika. Mix well to evenly distribute all ingredients.
- Season and Stir:
- Season with salt and pepper, then stir again to incorporate the seasonings thoroughly.
- Cook:
- Cover the slow cooker and set it to cook on low for 4 hours or on high for 2 hours, stirring occasionally to prevent the cheese from sticking and to ensure even cooking.
- Finish and Serve:
- Once cooked, stir the corn mixture one last time. Adjust seasoning if necessary. Optionally, sprinkle with chopped fresh parsley before serving.
