Ingredients
4 cups corn kernels (fresh, frozen, or canned — drained if canned)
1 (8 oz / 225 g) package cream cheese, cubed
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese (plus extra for topping)
1 cup sour cream
½ cup milk
¼ cup unsalted butter, melted
2 tablespoons sugar (optional, to enhance corn sweetness)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped parsley (for garnish)
👩🍳 Instructions
- Prepare the slow cooker:
Lightly grease the inside of your slow cooker with butter or nonstick spray. - Mix the base:
In a large bowl, combine the corn, cream cheese cubes, sour cream, milk, melted butter, sugar, salt, and pepper. Stir until evenly mixed. - Add cheese:
Fold in the mozzarella and cheddar cheese, saving a bit of cheddar for the top. - Cook:
Pour the mixture into the slow cooker and spread evenly.
Cook on LOW for 3–4 hours, or on HIGH for 1.5–2 hours, until hot and bubbly.
- Finish and serve:
Sprinkle the remaining cheddar on top, cover, and cook for an additional 10–15 minutes until the cheese melts.
Garnish with chopped parsley before serving.
💡 Tips
For extra flavor, add chopped green onions or crumbled bacon before serving.
If you like spice, mix in a little diced jalapeño or a dash of cayenne pepper.
Leftovers can be stored in the fridge for up to 3 days and reheated easily.