Try this easy Crock Pot Crack Creamed Corn recipe! Made with creamy cheddar cheese, ranch dressing mix, crispy bacon, and sweet corn, it’s the perfect side dish for any meal. Whether you’re hosting a holiday gathering or looking for a simple, flavorful addition to your dinner, this slow cooker recipe will quickly become a favorite. With minimal prep and a few hours in the crock pot, you’ll have a crowd-pleasing dish that’s great for potlucks, BBQs, or family dinners.
Ingredients:
- 2 (16-oz) packages frozen corn
- 1 (1-oz) packet ranch dressing mix
- 1 (8-oz) block cream cheese
- 1½ cups shredded cheddar cheese
- ⅔ cup cooked, chopped bacon
- ¼ cup unsalted butter
- ¼ cup heavy cream
- Salt and pepper to taste
Instructions:
- Add all ingredients to your slow cooker.
- Cover and cook on LOW for 3½ to 4 hours.
- Stir before serving to blend everything evenly. For best results, give the mixture a stir halfway through cooking.
Notes:
- You can substitute frozen corn with fresh corn cut off the cob.
- Can I use canned corn? Yes, though frozen is preferred. If using canned corn, drain it thoroughly before adding to the slow cooker.
- Both freshly cooked bacon or precooked bacon work well. For a lighter option, substitute with turkey bacon.
- For a homemade version of the ranch dressing mix, combine buttermilk powder, parsley, garlic powder, onion powder, chives, dill, salt, and pepper.
Variations/Additions:
- Add diced onions, bell peppers, cayenne pepper, or a dash of hot sauce for extra flavor.
- You can substitute whole milk for the heavy cream if needed.
Can I freeze Creamed Corn?
- While this dish is rarely leftover, you can freeze it if necessary. Allow the corn to cool to room temperature, then transfer it to a freezer-safe bag. It will keep for up to 3 months.
- To reheat, use a medium saucepan over medium heat or the microwave. Add a splash of heavy cream if needed to restore the creamy texture.
Storing Leftovers:
- Store leftovers in an airtight container in the refrigerator. Reheat as desired!
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