Crockpot Cheesy Corn


  • 5 cans (15.25 ounces each) corn kernels, drained
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey jack cheese, shredded
  • ¾ cup whole milk
  • 1 tablespoon granulated sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 4 tablespoons butter, cubed
  • 8 ounces cream cheese, cubed
  • 2 tablespoons corn starch
  • 1 tablespoon water


  1. Add corn, shredded cheeses, milk, sugar, garlic powder, salt, and pepper to the bowl of a slow cooker. Top with cubed butter, and cubed cream cheese.
  2. Cook on high for 2 hours.
  3. In a small bowl, mix together corn starch and water. Drizzle into the corn mixture and stir to combine.
  4. Cook an additional 20 minutes in slow cooker, stirring occasionally. Serve warm.

Recipe by Amanda Reetke

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