Cheesy Corn is a delicious side dish made in the crockpot with corn, cheddar cheese, butter, cream cheese, heavy cream, and seasonings.
The Cheesy Corn recipe was created in partnership with Cabot Creamery Co-operative, one of my favorite food brands! All opinions are 100% mine.
This Cheesy Corn recipe is bound to be a family favorite! It’s super easy, super cheesy, and super delicious! And just in time, too, because the holidays are right around the corner! (Can you believe it?!)
Recently, I took Evie, my mom, and my brother to visit our favorite local farm stand to pick up some sweet corn. With autumn in full swing, I was inspired to make something comforting with the help of Cabot Cheese, one of my favorite savory ingredients.
A lot of people think about corn in the summer — and trust me, there’s no better pairing than sweet, crunchy corn with a burger hot off the grill — but as a girl who grew up in northern Maine, the cornfields surrounding my house always signified the first signs of fall to me.
The sunlight turns golden and shines across those green stocks and yellow ears with bright-colored foliage in the background. Then, of course, there are corn mazes and corn-filled festivals and fairs!
Needless to say, corn isn’t just a summertime crop. I love cooking it up in chowders, casseroles, and side dishes all fall and winter long!
With our late-summer corn haul, I decided to create a creamy, cheesy new recipe to savor in the months ahead. I also wanted to keep it local by using Cabot Cheese to complement those crunchy kernels!
Oh, and did I mention that this is a slow cooker recipe, so it’s ridiculously easy? You won’t even need to pull out a baking dish!
Why Choose Cabot Cheese?
I love Cabot Cheese for so many reasons, the first being that it’s a local company. Cabot is a co-operative owned by farm families throughout New England and New York.
I also like knowing that I’m supporting farmers who are passionate about their craft and caring for their animals. They also aim to make their practices as sustainable as possible.
(I’ve even visited one of their farms, myself!)
Then, of course, is the quality of the product. Cabot has tons of different cheese flavors, both classic and unique, and they’re all delicious.
As an added bonus, those with dietary restrictions can enjoy all Cabot cheddar varieties, which are naturally lactose and gluten-free.
So, when it came to finding the perfect cheddar for my Cheesy Corn Recipe, naturally, I turned to Cabot!
What’s the Difference Between Cheesy Corn and Cream Corn?
While both styles of corn dishes are delicious, cream corn (or creamed corn) is more like a soup (and you can use it to make these delicious Old Fashioned Corn Fritters). It’s usually made with whole kernels, pureed kernels, possibly a bit of cheese, and of course, cream!
While also smooth and tasty, cheesy corn dishes consist of kernels with cheese melted and added spices. They’re usually made with firmer ingredients like cream cheese and cheddar, but may call for a bit of cream and/or milk, too.
Basically, cream corn is often eaten with a spoon while cheesy corn can be eaten with a fork! (Either way, I highly suggest pairing it with a soft yeast roll to sop up every drop of goodness from your plate!)
How Do You Make Cheesy Corn?
- Add all of the ingredients EXCEPT for the flour to a crockpot and cook on high for 2½ to 3 hours. Stirring occasionally.
- Add the flour in and cook for an additional 30 minutes to thicken the mixture. Season with salt and pepper.
Tips For Making Cheesy Corn
Here are a few extra tips to make sure your Cheesy Corn Recipe comes out perfect every time!
- I used Cabot Vermont Sharp Cheddar Cheese in this recipe (cut into cubes), but you can a block of any Cabot cheddar — pick your family’s favorite! Shredded cheddar cheese works, too.
- Each ear of fresh corn should yield about 3/4 cup of kernels. Canned sweet corn may also be used for convenience, but it will cook quicker.
- This recipe has never been tested with frozen corn, which may add additional moisture to the recipe and throw off the texture.
- Salted butter may be used, but I would recommend holding off on adding additional salt until after the corn is done. Then add salt to taste.
- Whole milk may be used in place of heavy cream, but I think heavy cream makes it creamy and that’s what I prefer.
- Flour is used to bind and thicken the mixture. If you are trying to keep this recipe gluten-free, use 1 tablespoon of cornstarch instead of flour. Mix the cornstarch with 1 tablespoon of heavy cream or milk before adding it to reduce the risk of clumps.
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- Slow Cooker
- Add all of the ingredients EXCEPT for the flour to a crockpot and cook on high for 2½ to 3 hours. Stirring occasionally.6 cups fresh corn kernels1, 8 ounces Cabot Vermont Sharp Cheddar Cheese, 8 ounces cream cheese, 4 tablespoons unsalted butter2, ¾ cup heavy cream3, 1 tablespoon granulated sugar, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon garlic powder
- Add the flour in and cook for an additional 30 minutes to thicken the mixture.2 tablespoons all-purpose flour4
- Each ear of fresh sweet corn should yield about 3/4 cup of kernels. Canned corn may also be used for convenience, but will cook quicker. This recipe has never been tested with frozen corn which may add additional moisture to the recipe and throw off the texture.
- Salted butter may be used, but I would recommend holding off on adding additional salt until after the corn is done and then add salt to taste.
- Whole milk may be used in place of heavy cream.
- Flour is used to bind and thicken the mixture. If you are trying to keep this recipe gluten-free, use 1 tablespoon of cornstarch instead of the flour. Mix the cornstarch with 1 tablespoon of heavy cream or milk before adding to reduce the risk of clumps.