If you’re looking for a delightful comfort food that brings creamy, cheesy, and slightly sweet flavors together in the most effortless way, this Crock Pot Corn Casserole Recipe is destined to become one of your go-to dishes. Perfect for family gatherings, potlucks, or a cozy weeknight side, it transforms simple pantry staples into a luscious, melt-in-your-mouth casserole that everyone will rave about. The slow cooker does all the work, infusing the casserole with rich textures and deep flavors while you go about your day. Believe me, once you try this recipe, it will have a permanent spot on your recipe rotation.
Ingredients You’ll Need
The magic of this Crock Pot Corn Casserole Recipe lies in how simple yet essential each ingredient is. They come together to create a luscious balance of creamy, cheesy, and slightly sweet flavors, while also delivering a wonderful texture and inviting golden color.
- 4 (15-oz) cans corn, drained: Adds sweet, whole kernels that provide a nice bite and texture contrast.
- 4 (15-oz) cans creamed corn: Brings creamy sweetness that blends everything smoothly.
- 1 (8-oz) package shredded cheddar cheese: Offers sharpness and richness to deepen the flavor.
- 1 (8-oz) bag shredded mozzarella cheese: Gives a wonderfully gooey, melty texture that makes this dish irresistible.
- 2 (8½-oz) boxed corn muffin mix: Serves as the base that firms up the casserole with a subtle corn flavor.
- 1 (16-oz) container sour cream French onion dip: Adds tangy creaminess with a hint of savory onion goodness.
- 4 eggs, beaten: Acts as a binder for everything to hold together beautifully once cooked.
How to Make Crock Pot Corn Casserole Recipe
Step 1: Combine the Ingredients
Start by grabbing a large bowl, and pour in your drained corn, creamed corn, shredded cheddar and mozzarella cheeses, and the corn muffin mix. Add in the sour cream French onion dip and the beaten eggs as well. Mix everything together until it’s thoroughly combined—this ensures every bite is packed with flavor and loads of cheesy, creamy goodness.
Step 2: Prepare Your Crock Pot
To make sure your casserole leaves the slow cooker easily, spray the inside of a 6-quart slow cooker generously with non-stick vegetable spray. This simple step is a lifesaver and keeps all that deliciousness intact when it’s time to serve.
Step 3: Cook the Casserole
Pour the combined corn mixture into the slow cooker, spread it out evenly, then cover. You have two cooking options here: choose the HIGH setting and cook for 4½ hours if you want it ready a bit sooner, or set it on LOW and let it cook for 9 hours for a slow-cooked, deeply melded flavor. Either way, the slow heat works its magic to create a tender, golden casserole that’s utterly irresistible.
How to Serve Crock Pot Corn Casserole Recipe
Garnishes
To elevate the presentation and flavor, sprinkle some chopped fresh chives or green onions on top before serving. A light dusting of smoked paprika can add a beautiful color contrast and a subtle smoky note that complements the corn perfectly.
Side Dishes
This casserole pairs wonderfully with grilled or roasted meats, such as barbecue chicken or pork ribs. It’s also fantastic alongside a fresh green salad or steamed vegetables to balance its rich, cheesy nature with a crisp, refreshing bite.
Creative Ways to Present
If you’re taking this dish to a potluck, transfer it into a decorative casserole dish or even small individual ramekins for easy serving. For a festive touch, add a dollop of sour cream or a sprinkle of crispy fried onions on top – not only do they add texture, but they bring extra flavor layers that guests will love.
Make Ahead and Storage
Storing Leftovers
Leftovers from the Crock Pot Corn Casserole Recipe can be stored in an airtight container in the refrigerator for up to 4 days. The casserole tends to thicken as it chills, so let it sit at room temperature a few minutes before reheating for the best texture.
Freezing
This dish freezes beautifully, making it a great candidate for make-ahead meal planning. After cooking, let it cool completely, then portion into freezer-safe containers or bags. It can be frozen for up to 3 months. When thawed, the texture remains creamy and comforting.
Reheating
To reheat, place your portion in the microwave or oven at 350°F (175°C) until warmed through. If using an oven, cover loosely with foil to prevent drying out. Stir halfway through reheating to ensure heat distributes evenly, restoring that fresh-from-the-crock-pot taste.
FAQs
Can I use fresh corn instead of canned corn?
Absolutely! Fresh corn will add a bright, slightly sweeter flavor, but you’ll want to cook or steam the kernels lightly beforehand. Keep the quantities and other ingredients the same for best results in your Crock Pot Corn Casserole Recipe.
Is there a way to make this casserole gluten-free?
You can substitute the boxed corn muffin mix for a gluten-free corn muffin mix or make your own blend using gluten-free cornmeal and flour. Just be sure to verify that your other ingredients, like sour cream dip and cheeses, don’t contain hidden gluten.
Can I add other vegetables to this recipe?
Yes! Diced bell peppers, jalapeños, or even chopped cooked bacon can be added to bring new flavors and textures. Mix them in along with the other ingredients before cooking to infuse the casserole with your chosen additions.
What if I don’t have a crock pot?
If you don’t have a slow cooker, you can bake this casserole in a preheated oven at 350°F (175°C) for about 45-55 minutes or until golden and set. Just transfer the mixture into a greased casserole dish, cover with foil, and follow the cooking rule of thumb for oven casseroles.
How do I know when the casserole is done?
The casserole is done when it’s golden on top, set in the middle, and bubbling around the edges. If you insert a toothpick in the center, it should come out mostly clean with just a few moist crumbs. The texture should be firm but creamy.
Final Thoughts
If you want a dish that feels like a warm hug on a plate, this Crock Pot Corn Casserole Recipe is exactly what you need. Its creamy, cheesy goodness paired with that sweet corn bite will quickly win over everyone at the table, and the simple prep makes it perfect for busy days. Give it a try and watch it become a beloved staple in your recipe collection!
Print
Crock Pot Corn Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes (on HIGH) or 9 hours (on LOW)
- Total Time: 4 hours 45 minutes (on HIGH) or 9 hours 15 minutes (on LOW)
- Yield: 15 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Corn Casserole is a creamy, cheesy comfort dish perfect for potlucks or family dinners. Combining whole corn, creamed corn, two types of cheese, corn muffin mix, sour cream dip, and eggs, this casserole is slow-cooked to perfection, creating a moist, flavorful side dish with minimal effort.
Ingredients
Corn Mixture
- 4 (15-oz) cans corn, drained
- 4 (15-oz) cans creamed corn
Cheese
- 1 (8-oz) package shredded cheddar cheese
- 1 (8-oz) bag shredded mozzarella cheese
Batter
- 2 (8½-oz) boxes corn muffin mix
- 1 (16-oz) container sour cream French onion dip
- 4 eggs, beaten
Instructions
- Combine Ingredients: In a large bowl, thoroughly mix the drained corn, creamed corn, shredded cheddar cheese, shredded mozzarella cheese, corn muffin mix, sour cream French onion dip, and beaten eggs until well combined.
- Prepare Slow Cooker: Lightly spray the inside of a 6-quart slow cooker with non-stick vegetable cooking spray to prevent sticking and ensure easy serving.
- Cook the Casserole: Pour the combined corn mixture into the prepared slow cooker. Cover with the lid and cook on HIGH for 4½ hours or on LOW for 9 hours, until the casserole is set and cooked through.
- Serve: Once cooked, serve warm as a side dish to complement your meal.
Notes
- Drain the canned corn thoroughly to avoid excess moisture in the casserole.
- You can adjust cooking times slightly depending on your slow cooker model.
- For a crispier top, after slow cooking, you can place the casserole under a broiler for a few minutes, watching carefully to avoid burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
