Rich, creamy, and indulgent, Slow Cooker Cheddar Corn with Bacon is the ultimate comfort side dish you didn’t know you needed. It brings together smoky bacon, sharp cheddar, and tender corn in every spoonful.
Perfect for potlucks, weeknight dinners, or holiday spreads, this recipe turns minimal effort into maximum flavor. The slow cooker does all the heavy lifting while you enjoy the irresistible aroma.
What You’ll Need for Cheesy Bacon Corn Goodness
- Frozen corn kernels – The sweet base of the dish, offering tender bites and natural flavor.
- Sharp cheddar cheese – Adds a creamy richness and bold tang that melts beautifully.
- Crispy bacon – Smoky, salty, and savory, it infuses the corn with irresistible flavor and crunch.
- Heavy cream – Gives the dish its signature luscious texture and velvety finish.
- Unsalted butter – Enhances the richness and helps marry the flavors together.
- Garlic powder – A subtle depth that ties the savory ingredients together.
- Paprika – Adds warmth and a hint of smokiness without overwhelming the dish.
How to Make Slow Cooker Cheddar Corn with Bacon
Start by crisping your bacon and shredding the cheddar, then toss everything into your slow cooker—corn, cheese, bacon, cream, butter, and spices.
Season generously with salt and pepper, stir well, and set it to cook. Let the slow cooker work its magic for a few hours, stirring occasionally to keep the cheese melty and smooth.
When it’s ready, give it a final stir, adjust the seasoning, and top with parsley if you like a fresh, herby finish.
Tips & Flavorful Twists for Slow Cooker Cheddar Corn with Bacon
For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce to the mix. If you’re serving a crowd, double the batch—this dish goes fast. You can also experiment with other cheeses like Monterey Jack or smoked gouda for a different flavor profile.
Adding a few tablespoons of cream cheese will yield an even creamier texture, especially if you prefer a more decadent bite. Want to sneak in a veggie? Toss in a handful of diced bell peppers or chopped spinach before cooking.
Making the Most of Your Leftovers
To store leftovers, transfer the cooled corn mixture to an airtight container and refrigerate for up to four days. Reheat gently in the microwave or on the stovetop over low heat, adding a splash of cream if it thickens too much.
This dish also freezes well—portion into freezer-safe containers and thaw overnight in the fridge before reheating. Stir well to bring back its creamy texture.
Slow Cooker Cheddar Corn with Bacon
Ingredients
- 1/4 teaspoon of paprika
- 1/2 cup of heavy cream
- Salt and pepper to taste
- 1 cup of shredded sharp cheddar cheese
- 2 tablespoons of chopped fresh parsley optional
- 6 slices of cooked bacon crumbled
- 1/4 teaspoon of garlic powder
- 4 cups of frozen corn kernels
- 1/4 cup of unsalted butter melted
Instructions
- Begin by cooking the bacon until it reaches a crisp texture, then crumble it and set aside. Shred the cheddar cheese and reserve.
- In the basin of a slow cooker, add the frozen corn, cheddar cheese, crumbled bacon, heavy cream, melted butter, garlic powder, and paprika. Stir the ingredients thoroughly to ensure an even blend.
- Season with salt and pepper to your preference, then stir again to distribute the seasoning uniformly.
- Secure the lid on the slow cooker and cook on high for 2 hours or on low for 4 hours. Stir intermittently during cooking to avoid cheese adhesion and to promote uniform consistency.
- At the conclusion of cooking, give the mixture a final stir. Taste and adjust seasoning as needed. If desired, garnish with chopped fresh parsley before serving to elevate the presentation and add a hint of freshness.
