A savory and creamy corn side dish that combines corn and cheese in a slow cooker. Perfect for family gatherings, BBQs, or potlucks, this vegetarian-friendly dish is easy to prepare and full of rich flavors.
Ingredients
Scale:
4 cups of frozen corn, thawed
1 cup of heavy cream
1/2 cup of whole milk
1/2 stick (4 tablespoons) of unsalted butter
1 tablespoon of granulated sugar
1 teaspoon of salt
1/2 teaspoon of black pepper
1 cup of shredded cheddar cheese
1/2 cup of grated Parmesan cheese
Chopped fresh chives for garnish
A dash of paprika
Optional: Finely chopped jalapeños or a sprinkle of cayenne pepper
Instructions
Prepare the Crockpot by lightly greasing the inside to prevent sticking.
In a large bowl, combine the thawed corn, heavy cream, whole milk, unsalted butter, sugar, salt, and black pepper. Stir until well combined.
Pour the corn mixture into the prepared crockpot, spreading it evenly.
Set the crockpot to low and cook for 3 to 4 hours, stirring occasionally.
Once cooking is complete, add the cheddar and Parmesan cheese to the crockpot. Stir until the cheese has melted.
Garnish with chopped chives and a dash of paprika before serving. Serve hot.
