This Crockpot Cream Cheese Corn recipe with bacon is an easy-to-make side dish that your whole family will freak out over. It’s a creamed corn recipe that will truly become one of your favorite recipes to serve. Whether you’re making a holiday feast or a weeknight meal, this recipe is crazy tasty.
Why you’ll love Crockpot Creamed Corn
Crockpot creamed corn is rich and decadent and it’s always a hit! It’s creamy and cheesy and made with frozen corn kernels which keeps things ridiculously easy.
It’s a corn side dish that practically cooks itself! Just toss the ingredients in the slow cooker and let it cook while you make the rest of the meal or do something for yourself.
Related: Canned Corn Recipes
The flavors blend together perfectly as it cooks, resulting in a mouthwatering dish that pairs well with any main course.
This creamy crockpot corn is a game changer. It’s a delightful blend of sweet corn, savory bacon, and creamy cheese. Be prepared, everyone asks for the recipe once they taste it.
- frozen corn
- dry ranch seasoning
- cream cheese
- cheddar cheese, shredded
- salt and pepper (to taste)
- green onions (optional for serving)
If you’re feeling fancy, you can even use fresh corn for an extra burst of sweetness. But sometimes removing the kernels off of corn on the cob is too much work. The frozen corn is a great time saver during prep and you don’t even need to thaw it!
Dry ranch seasoning is magic and adds tons of flavor fast.
The cream cheese gives this amazing side dish recipe all of its creaminess. You can add a little heavy cream to make it more decadent but I really love the texture the cream cheese gives it.
Cheddar cheese gives this creamy crock pot corn even more flavor. I suggest a medium cheddar for flavor and it will melt well. While I love the flavor of sharp cheddar it doesn’t melt quite as well.
Use whatever kind of bacon you like. I typically use the pre-cooked kind to save time and it usually has less fatty pieces which I don’t love. But it does lack a little of that good bacon flavor you get from doing it yourself.
How to make Creamy Crockpot Corn
Spray the bowl of the slow cooker with nonstick cooking spray.
I prefer to use slow cooker liners to make clean-up a breeze!
Add the corn to the crockpot, and spread it into an even layer.
Sprinkle the ranch seasoning all over the corn.
Cut the cream cheese into cubes, and scatter on top of the ranch.
Cook on high for 1.5 hours.
Chop and cook the bacon, and shred the cheese. Set aside
After 1.5 hours, stir the corn and cheesy sauce in the slow cooker.
Sprinkle the shredded cheddar cheese on top.
Top with the bacon. Cook for 15 additional minutes, until the cheese is melted.
Stir to mix everything together, then serve warm.
Optional: Green onions are a nice finishing touch that not only looks great but adds a lovely bite to the creamed corn ingredients. When serving a rich side dish like this, it’s always nice to hit it with something fresh just before serving. (But you could mix them in prior to heating as well!).
If you have the time, you should shred your own cheese from a block. Pre-shredded cheese has fillers and preservatives that make it not melt as well. My youngest gets so mad at me when I don’t take the time to do this step.
Also, while I prefer the bolder taste of sharp cheddar, it doesn’t melt as well as medium cheddar.
You can add even more flavors to this recipe to tailor-make it how you like it. While I like to add green onions, you can also add any other fresh herbs (thyme is a great one!) but you can also add chopped red pepper or jalapenos.
You can also make this recipe into a corn casserole and bake it in the oven instead of a slow cooker too!
This is a pretty easy recipe to modify for different dietary needs. For a vegetarian option, leave out the bacon or use a meat alternative. Gluten-free options can be achieved by ensuring all ingredients are gluten-free.
If you have any leftovers, fear not! This creamy corn reheats beautifully. And if you want to loosen it up a little, just add a bit of heavy whipping cream or a touch of butter.
Frequently Asked Questions
While using frozen corn is recommended, canned corn can be used as a substitute if that’s what you have on hand. You can also use fresh for this recipe
Absolutely! The bacon adds a salty, savory element to this corn dish, but you can still enjoy slow cooker creamed corn without.
Store leftovers in an airtight container in the refrigerator. Leftovers stay fresh for 2-3 days. You can freeze this recipe for later use; but, the texture may change when thawed. Reheat in the microwave or on the stove adding a little heavy cream to keep it nice and moist.
The creamy texture, the blend of cheesy corn and crispy bacon – it’s a winning combination that will have everyone asking for seconds. This creamy corn in the crockpot is a great side dish recipe for any time of year!
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More easy side dish recipes
- Browned Butter Corn
- Braised Brussels Sprouts
- Parmesan Topped Zucchini and Onions
- Black Bean Salad
- Roasted Tomato and Mushroom Polenta
Crockpot Corn with Cream Cheese and Bacon
- 1 Slow Cooker
- 32 oz frozen corn
- 1 oz dry ranch seasoning
- 8 oz cream cheese, cubed
- 6 slices bacon, cooked and crumbled
- 1 cup cheddar, shredded I prefer medium cheddar
- salt and pepper to taste
- 1/2 cup green onions, sliced (optional)
- Spray the bowl of the slow cooker with nonstick cooking spray.
- Add the corn to the crockpot, and spread into an even layer.
- Sprinkle the dry ranch seasoning over the corn.
- Add the cubed cream cheese on top.
- Cook on high for 1.5 hours.
- While it cooks, cook the bacon and crumble it then set aside. Shred the cheese and set aside until needed.
- When your timer goes off after 1.5 hours, stir the corn mixture in the crockpot, then sprinkle on the cheese and top with bacon. Cook for 15 additional minutes, until the cheese is melted.
- Stir everything together then serve.
- Optional, you can top each serving with fresh green onions.