When I first made this, I was a little bit skeptical. I wanted to try something new that wasn’t just buttered corn on the cob. Since we are a house of corn lovers, I figured I would put my spin on a the classic cheddar corn recipe. Even my picky eaters love it.

Ingredients

4 cups of frozen corn kernels
1 cup of shredded sharp cheddar cheese
6 slices of cooked bacon, crumbled
1/2 cup of heavy cream
1/4 cup of unsalted butter, melted
1/4 teaspoon of garlic powder
1/4 teaspoon of paprika
Salt and pepper to taste
2 tablespoons of chopped fresh parsley (optional)

How to Make Slow Cooker Cheddar Corn with Bacon

Prepare the ingredients by cooking the bacon until crispy and then crumbling it. Shred the cheddar cheese and set aside.
In a slow cooker, combine the frozen corn, shredded cheese, crumbled bacon, heavy cream, melted butter, garlic powder, and paprika. Mix well to ensure even distribution of all ingredients.
Season the mixture with salt and pepper, then stir again to incorporate the seasonings thoroughly.
Cover the slow cooker and set it to cook on low for 4 hours or on high for 2 hours, stirring occasionally to prevent the cheese from sticking and to ensure even cooking.
Once cooked, stir the corn mixture one last time. Adjust the seasoning if necessary. Optionally, sprinkle with chopped fresh parsley before serving to enhance flavor and presentation.