Slow Cooker Cheddar Corn with Bacon
Sweet whole-kernel corn in a creamy cheddar coating, with smoky bacon stirred through and crisp bacon added at serving.
Equipment
- 1 2–3-quart slow cooker
- 1 Skillet for the bacon
Ingredients
Ingredients
- 4 cups frozen corn kernels plain; do not thaw
- 1 cup shredded sharp cheddar cheese preferably freshly grated
- 6 slices bacon cooked, drained, and crumbled; divided
- 1/2 cup heavy cream
- 1/4 cup unsalted butter melted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika regular or smoked
- salt to taste, added at the end
- black pepper to taste
Instructions
Instructions
- Cook the bacon in a skillet over medium heat until browned and crisp, turning as needed. Drain on paper towels, then crumble. Reserve half for serving.
- Add the corn, heavy cream, melted butter, garlic powder, paprika, and half the crumbled bacon to a 2–3-quart slow cooker. Stir to combine. Keep the cheddar and reserved bacon aside.
- Cover and cook on low for about 3–4 hours or high for about 1 1/2–2 hours, until the kernels are tender and the mixture is hot throughout. Stir briefly about halfway through, scraping gently around the sides, and replace the lid. Timing varies by slow cooker.
- Set the slow cooker to low. Stir in the shredded cheddar, cover, and cook for about 10–15 minutes, just until melted. Stir well to coat the corn. Avoid prolonged cooking once the cheese has melted.
- Taste and add salt and black pepper as needed. If the sauce is too thick, stir in warm cream a tablespoon at a time. Spoon into bowls and top with the reserved bacon just before serving.
Notes
Time shown estimates the low setting. On high, the corn may be ready in 1 1/2–2 hours before adding the cheese. Use doneness rather than the clock. For canned corn, measure 4 cups after draining well and check earlier.
Keep fully cooked corn at 140°F or above for serving. Refrigerate in shallow containers within 2 hours; use within 3–4 days. Reheat on the stove or in the microwave to 165°F before transferring to a preheated slow cooker for serving.
Adapted from Recipe By Me’s cheddar corn with bacon, with cheddar added near the end and bacon divided for serving.