Slow Cooker Cream Cheese Corn Casserole

By Muhammad Faizan

Ingredients For Slow Cooker Cream Cheese Corn Casserole

  • 3 cans (15 oz each) whole kernel corn, drained

  • 1 can (14.75 oz) creamed corn

  • 1 cup sour cream

  • 8 oz cream cheese, softened and cut into cubes

  • ½ cup (1 stick) unsalted butter, sliced

  • 1 cup shredded cheddar cheese (optional but delicious)

  • 1 tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp salt (adjust to taste)

  • ¼ tsp black pepper

  • Optional add-ins:

    • ¼ tsp smoked paprika

    • 2 tbsp chopped chives or green onions

    • 1–2 jalapeños, finely chopped (for a spicy version)

Instructions

1. Prepare the slow cooker

Lightly grease the inside of your slow cooker with cooking spray or a thin layer of butter.

2. Add ingredients

Pour the drained corn and creamed corn into the slow cooker. Add sour cream, garlic powder, onion powder, salt, and pepper. Stir to combine.

3. Add the cream cheese and butter

Place the cream cheese cubes and butter slices evenly on top. Do not stir yet (this prevents sticking and burning early on).

4. Cook

Cover and cook on:

  • Low for 3–4 hours, OR

  • High for 1½–2 hours

5. Stir & finish

Once everything is melted, stir thoroughly until smooth and creamy. Add cheddar cheese (if using) and cook covered for an additional 10 minutes to melt it.

6. Serve

Garnish with chives or paprika if desired. Serve warm.

Servings

Serves 8–10 as a side dish.

Nutritional Information (approx. per serving)

(Based on 10 servings; values will vary based on brands)

  • Calories: 285

  • Protein: 5 g

  • Carbohydrates: 21 g

  • Fat: 21 g

  • Saturated Fat: 12 g

  • Sodium: 480 mg

  • Fiber: 2 g

  • Sugars: 5 g

Notes & Tips

⭐ Make it thicker

Add ½ cup cornbread mix or crushed Ritz crackers. Stir in after cooking.

⭐ Make it lighter

Use:

  • Neufchâtel (⅓-less-fat) cream cheese

  • Light sour cream

  • Less butter (4 tbsp instead of 8)

⭐ Make it smoky

Add smoked paprika or a splash of liquid smoke.

⭐ Make-ahead option

  • Prepare everything in the slow cooker insert the night before.

  • Refrigerate overnight.

  • Place insert in the slow cooker and cook as directed (add 30 minutes extra cook time).

⭐ Keep warm

Switch to Warm for up to 2 hours—stir occasionally to prevent edge scorching.

Health Benefits

While this casserole is more comfort food than health food, it still offers:

  • Fiber and antioxidants from corn

  • Calcium from dairy products

  • Protein from cheese and dairy

  • Energy-supporting carbohydrates
    You can reduce fat and calories easily using lighter dairy alternatives.

Q&A Section

Q: Can I use frozen corn instead of canned?

Yes! Substitute with 4–5 cups frozen corn. No need to thaw.

Q: Can this be baked instead of slow cooked?

Absolutely. Combine all ingredients in a greased 9×13 dish and bake at 350°F for 40–50 minutes, stirring halfway.

Q: Can I double the recipe?

Yes, if you have a 6–7 quart slow cooker. Add extra 30–45 minutes to cook time.

Q: Why didn’t my cream cheese melt smoothly?

It likely wasn’t softened or cut into small enough cubes. Stir well after cooking to smooth it out.

Q: Can this be made dairy-free?

Yes—use plant-based butter, vegan cream cheese, and a dairy-free sour cream.

Q: Can I add meat?

Sure! Cooked bacon bits or diced ham work wonderfully.

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