Ingredients
For the Creamy Corn Base:
- 32 oz (two 16-oz bags) frozen sweet corn
- 8 oz (1 block) cream cheese, cubed
- ½ cup (1 stick) unsalted butter, sliced into pats
- ¼ cup heavy whipping cream or whole milk
- 2 tbsp granulated sugar
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt and freshly cracked black pepper
For the Melty Cheese Crust:
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella or Monterey Jack cheese, shredded
Instructions
Step 1: Combine in the Slow Cooker
Lightly grease the inside of your slow cooker liner with non-stick cooking spray or butter. Add the frozen sweet corn kernels directly to the pot. Scatter the cubes of cream cheese and pats of butter evenly over the top of the corn.
Step 2: Season and Stir
Pour the heavy cream over the mixture, then sprinkle on the sugar, garlic powder, onion powder, salt, and black pepper. Stir briefly just to distribute the seasonings.
Step 3: Slow Cook Until Velvety
Cover the slow cooker with its lid. Cook on LOW for 3 to 4 hours (or on HIGH for 2 hours), stirring once or twice halfway through the cooking time to assist the melting cream cheese and butter in forming a smooth, uniform sauce.
Step 4: Add the Cheese and Broil
Preheat your oven’s broiler to HIGH. Stir half of the shredded cheddar and mozzarella directly into the warm corn mixture until melted. Transfer the creamy corn mixture into a clear glass or ceramic baking dish. Scatter the remaining shredded cheese generously over the entire surface.
Step 5: Achieve the Golden Crust
Place the baking dish under the preheated broiler for 3 to 5 minutes, watching closely. Remove the casserole as soon as the cheese layer is completely melted, bubbling furiously, and sports a beautiful, deeply caramelized golden-brown top crust. Let it cool for 5 minutes before serving.