Creamy Slow Cooker Corn Casserole

Whenever I need a quick, easy side dish, I know I can rely on this creamy slow cooker corn casserole. It’s rich, decadent, and creamy, with chewy corn in a sweet-and-savory mix of brown sugar, spicy jalapeños, sour cream, and Jiffy cornbread mix. The best part is that it takes minutes to mix the ingredients, and then the slow cooker does the rest.

Once you try this delicious holiday side dish, you will make it again and again! If you don’t have creamed corn, use this decadent Creamed Corn recipe. Having the slow cooker cook this crowd-pleasing side dish is so helpful, especially when I need to cook multiple dishes and need the oven space.

This classic side dish is fabulously creamy and has a nice sweet taste. During the holiday season, this is my go-to side dish. I combine all the ingredients in the crock pot and do my other recipes while it slow-cooks to perfection. It takes about 5 minutes to put it together, which is super convenient when cooking for large holiday gatherings. You know what makes it even better? Some juicy, perfectly fried bacon bits on top, which I highly recommend.

Why you will love this recipe 

• Perfect for summer: I love making this during the summer because I don’t have to turn on the oven and heat the house. Then, I can relax and enjoy the weather without worrying about the AC turning on and running up the electricity bill.
• Saves oven space: It’s also great if I want to use the oven to cook other things like turkey, roast, or ham. Sometimes I fill up the oven with nothing but desserts like pies, cookies, and cakes.
• Simple dump-and-go: It takes me less than 10 minutes to dump everything in the pot, then I go about my day and let it cook. When I get home, dinner is ready.
• No “cooking” involved: This recipe has just 2 steps. Mix it all in a bowl and dump it in the slow cooker. That’s it. The slow cooker does the rest. 

What you will need

• Produce: I use 2 cans of cream-style sweet corn because it has plenty of moisture and starchy liquid to bind the cornstarch together with a rich, sweet corn flavor. I also add 2 cans of whole kernel corn for pops of texture and bursts of corn flavor. I also add chopped, seeded jalapeños for fresh pepper flavor and mild heat.
• Dry ingredients: I use Jiffy corn muffin mix because it provides the pre-blended cornmeal, leavening agents, and flour I need, plus its signature sweetness that my family loves. I don’t have to worry about measuring and mixing all the individual ingredients myself.
• Wet ingredients: Melted butter provides richness and extra fat for a velvety texture. Beaten eggs act as the glue that holds it all together while also creating air pockets to make it lighter and cakey. Milk adds extra liquid to keep the mixture smooth and moist. Sour cream brings a subtle tangy taste and silky texture.
• Seasonings: Brown sugar gives this casserole a deep, rich caramelized sweetness and extra moisture.

How to prepare

Spray the pot: First, I spray my slow cooker with nonstick cooking spray. 

Mix and cook: Then, I mix all the ingredients in a large bowl before dumping them into the prepared slow cooker. I set it on low for 6 hours. You could also set it on high for 3 hours if you’re in a hurry. 

Garnish and serve: Afterward, I serve with chopped green onions.

Expert tip

Using fresh, frozen, or canned corn

Many people have asked why I don’t use fresh corn more often in this recipe. I often use fresh corn myself if I am making it for a special dinner. However, if I am making it for the family in a hurry, canned corn is so much easier; it is always fresh and sweet, and I don’t have to worry about whether it is in season. Fresh corn has a better texture, with a wonderful crisp pop and a richer flavor. Frozen corn is often fresher than what you get off the cob and has a firm bite because it is flash-frozen. However, some brands are not as good as others and may add too much moisture. My favorite go-to is quality canned corn because it is always fresh, flavorful, and crisp. 

More tips to consider:

• Do not overcook the casserole, or it will get dry even in a slow cooker. 
• Don’t open the lid too often to check the temperature. Just check it once, 30 minutes before the recommended time.
• Place a kitchen towel under the lid to prevent the condensation from dripping into the casserole and making it watery. 
• Wait until after the cooking process to stir in the sour cream for a creamier texture. 
• If using fresh or frozen corn, use 4 cups instead of 2 cans. It doesn’t need to be cooked first.

Recipe variations and add-ins:

• Crack crockpot corn casserole: Make this simply irresistible by adding some of my ranch seasoning mix, crumbled bacon, and shredded cheddar cheese. You probably won’t have any leftovers.
• Just add cheese: Another way to enhance this casserole is to add your favorite cheese, whether it is cheddar, mozzarella, American, Swiss, Colby, parmesan, or gouda.
• More vegetables: Make this more flavorful and colorful by adding more veggies like peas, green beans, chopped bell peppers, carrots, and mushrooms.
• Make it richer: Add cream cheese for an even creamier texture. 
• Add meat: To make this a hearty meaty casserole, toss in some chopped ham, turkey, chicken, or other meat. 

Serving suggestions:

I like to serve this anytime I grill because it tastes so good with barbecued food. Whether I am just tossing some burgers and hot dogs on the grill for the family or making something more extravagant like this whole grilled chicken slathered with my homemade barbecue sauce, if the weather isn’t cooperating or I don’t feel like going outside, I can make my barbecue inside with this Instant Pot BBQ chicken recipe, which takes just 20 minutes for a crispy, delicious dinner.

These oven barbecue ribs are a favorite of mine: just 10 minutes of prep, then I let them cook low and slow in the oven for several hours until they are fall-off-the-bone tender. The recipe serves 8 people, or I can use the leftovers to make pulled pork sandwiches, which also go great with this corn casserole. For dessert, this rainbow fruit salad with honey lime dressing is full of different fruits, including blueberries, raspberries, grapes, strawberries, kiwi, mango, and pineapple.

How to store leftovers:

• Refrigerate: Pack leftovers in an airtight container, and they will stay fresh in the fridge for several days.   
• Freezing: Leftovers will also stay fresh in the freezer for 3 months in freezer bags.   
• Defrost: I thaw my leftovers in the fridge overnight before reheating. 
• Reheating: I reheat leftovers in the oven for 10 to 15 minutes at 350 degrees F.  

Frequently asked questions

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