Cheesy Corn is a delicious side dish made in the crockpot with corn, cheddar cheese, butter, cream, cheese, heavy cream, and seasonings.
Servings: 8 people
- 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.
Calories: 450kcal | Carbohydrates: 27g | Protein: 13g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 107mg | Sodium: 796mg | Potassium: 258mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1223IU | Vitamin C: 2mg | Calcium: 253mg | Iron: 1mg