Creamy Cheddar Corn

This cheesy bacon corn made in a slow cooker turns ordinary frozen corn into an indulgent side that goes great with anything from holiday meals to everyday chicken dinners. The mix of strong cheddar and bacon bits brings out corn's natural sweetness, making it totally addictive.

I first whipped this up when I hosted a holiday dinner in my cramped apartment where counter space was scarce. That was five years back and now my family bugs me to bring it to every get-together no matter what time of year it is.

Essential Components

• Frozen corn kernels: Get the good stuff since it's what this dish is all about
• Sharp cheddar cheese: Grate it yourself for smoother melting than the bagged kind
• Bacon: Go for extra smoky to really play against the corn's sweetness
• Heavy cream: This gives that wonderful velvety texture everyone loves
• Unsalted butter: Lets you adjust saltiness yourself with bacon in the mix
• Garlic powder: Adds subtle flavor without taking over
• Paprika: Brings mild heat and nice color to the dish
• Salt and pepper: To make all the flavors pop
• Fresh parsley: Not required but adds a fresh look and taste

Cooking Guide

Getting The Bacon Ready:

Make your bacon super crispy in a pan or your oven. That crunch against the soft corn really makes this dish stand out. Let it cool a bit before breaking it into bits as big or small as you want.

Combine Your Main Stuff:

Put the frozen corn straight into your slow cooker without thawing it first. This keeps it from getting mushy and helps it stay just right. Pour your cream and melted butter over it to create the base for your cheese sauce.

Season Everything:

Sprinkle your garlic powder and paprika all over the corn mix. Do this before things start melting together so it spreads out nicely. Add salt and pepper but go easy since both the cheese and bacon will make it saltier as it cooks.

Throw In Cheese And Bacon:

Mix in your freshly grated cheddar and most of the bacon pieces, but save some bacon for the top later. Make sure the cheese gets mixed through so every bit of corn gets coated as it melts.

Let It Cook:

Cover and set it on low for 4 hours or high for 2 hours depending on when you need it ready. Give it a stir about once an hour to keep cheese from sticking and make sure it's cooking evenly.

Finishing Touches:

Stir everything one last time and check if it needs more seasoning. It should be creamy but not runny. Sprinkle the bacon you saved and parsley if you're using it right before you serve.

The first time I brought this to Thanksgiving dinner my father in law who usually skips veggies helped himself three times. Something about sweet corn mixed with savory cheese and smoky bacon makes it both comforting and fancy enough for special occasions.

Plan-Ahead Perks

This dish actually tastes better after sitting a while as all the flavors blend together. You can make it fully up to 24 hours before you need it and keep it in the fridge. When you're ready to eat, just warm it up in the slow cooker on low for about an hour or until it's hot through. If it looks too thick after being in the fridge, just add a splash more cream.

Ways To Switch It Up

Don't be afraid to try different cheeses. While sharp cheddar works great, pepper jack adds some kick and smoked gouda really brings out the bacon flavor. You can toss in chopped jalapeños if you want heat or a bit of cayenne. For a tex-mex twist, add a teaspoon of cumin and top with fresh cilantro instead of parsley.

More Than Just A Side

Turn this side into a full meal by pouring it over baked potatoes or mixing in some shredded grocery store rotisserie chicken. It also works as a starting point for quick corn soup - just thin it with some chicken broth until you like how thick it is and serve with some crusty bread for a cozy dinner.

Ingredient Smarts

The corn you pick really matters in this dish. Fresh corn cut off the cob is amazing in late summer, but most times we need to use frozen corn. Look for premium bags labeled sweet or extra sweet for best taste. Don't use canned corn as it gets too soft during the long cooking time.

Frequently Asked Questions

→ Can I swap frozen corn for fresh?

Absolutely! Just cut the corn off the cob to measure the same amount as listed in the recipe.

→ How can I make this a vegetarian dish?

Skip the bacon and try adding a smoky flavor with smoked paprika or a splash of liquid smoke.

→ What’s a good cheese option if cheddar isn’t available?

Try switching cheddar with Monterey Jack, gouda, mild cheddar, or a melty cheese mix that tastes great.

→ Can ingredients be prepped ahead of time?

Yes, get everything ready the night before. Just store it in the fridge, toss it in the slow cooker the next day, and hit start!

→ How do I keep the cheese from clumping?

Give it an occasional stir while cooking. This makes sure the cheese melts evenly and flavors blend together.

→ Are leftovers freezable?

Leftovers can go into a freezer-safe container for up to 2 months. Warm them up gently after thawing.