When I first made this, I was a little bit skeptical. I wanted to try something new that wasn’t just buttered corn on the cob. Since we are a house of corn lovers, I figured I would put my spin on a the classic cheddar corn recipe. Even my picky eaters love it.
Ingredients
- 4 cups of frozen corn kernels
- 1 cup of shredded sharp cheddar cheese
- 6 slices of cooked bacon, crumbled
- 1/2 cup of heavy cream
- 1/4 cup of unsalted butter, melted
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of chopped fresh parsley (optional)
How to Make Slow Cooker Cheddar Corn with Bacon
- Prepare the ingredients by cooking the bacon until crispy and then crumbling it. Shred the cheddar cheese and set aside.
- In a slow cooker, combine the frozen corn, shredded cheese, crumbled bacon, heavy cream, melted butter, garlic powder, and paprika. Mix well to ensure even distribution of all ingredients.
- Season the mixture with salt and pepper, then stir again to incorporate the seasonings thoroughly.
- Cover the slow cooker and set it to cook on low for 4 hours or on high for 2 hours, stirring occasionally to prevent the cheese from sticking and to ensure even cooking.
- Once cooked, stir the corn mixture one last time. Adjust the seasoning if necessary. Optionally, sprinkle with chopped fresh parsley before serving to enhance flavor and presentation.