Crock Pot Corn Casserole – creamy, cheesy corn with Jiffy corn muffin mix and sour cream. Easiest hands-off side dish! Perfect for the holidays and any fall gathering!
This Slow Cooker Cheesy Corn Casserole is so simple, it practically makes itself.
Creamy, cheesy and packed with sweet corn kernels. Toss the ingredients into your slow cooker, turn it on and let it do its magic.The cheese gets melty, the edges are browned and lightly crisped.
Don’t wait for the holidays — it’s the perfect side dish with any of your favorite barbecue recipes too.
Why this recipe works:
- Minimal ingredients: Pantry and fridge staples come together in minutes.
- Hands-off cooking: The slow cooker does all the work while you focus on the main dish.
- Crowd-pleaser: Creamy, cheesy, and slightly sweet from the corn muffin mix — a side dish both kids and adults love.
- Versatile: Works for holiday dinners like Thanksgiving, Christmas, or Easter, but just as good for potlucks and summer backyard.
- No baking: leaving the oven free for other dishes.
Ingredients needed to make Cheesy Corn Casserole:
- frozen corn – no need to thaw (or 15-ounce can, drained).
- can cream-style corn – adds creaminess.
- sour cream – keeps it rich and tangy.
- butter – for flavor and moisture
- box Jiffy corn muffin mix – the base that gives this casserole structure.
- egg – helps bind everything together.
- shredded sharp cheddar cheese (or smoked gouda/sharp cheddar mixed) – half for mixing in, half for topping.
- optional: fresh parsley garnish
How to make slow cooker Cheesy Corn Casserole:
- Prepare your slow cooker: Lightly butter the bottom and about 2″ up the sides of the crockpot insert (or spritz with cooking spray).
- Mix the base: To a large mixing bowl add corn, sour cream, half of the butter (melted), Jiffy corn muffin mix, egg and half of the cheese. Stir well to combine.
- Transfer and cook: Pour the mixture into the slow cooker. Dot the top with the rest of the butter pats). Cover and cook 2 to 2 1/2 hours on HIGH or until set in the center.
- Top with cheese: Sprinkle the remaining cheese over the top. Cover and continue cooking on LOW until the cheesy is melty.
- Serve warm right from the slow cooker or scoop into a serving bowl.
Tips for the best Corn Casserole:
- Don’t skip the nonstick cooking spray — it keeps the edges from sticking and helps with cleanup.
- Want it extra rich? Add an extra tablespoon or two of sour cream.
- Try different cheeses: Monterey Jack, Pepper Jack, Mozzarella, or Colby all melt beautifully.
Subs, variations and additions:
- Cheese: Sub Gouda, Colby Jack, Monterey Jack or even Pepper Jack for sharp cheddar.
- Add-ins: Stir in diced jalapeños, green chiles, or crumbled bacon for extra flavor.
- Make it creamier: Add 2–3 ounces of softened cream cheese for ultra-rich casserole.
- Spicy twist: A pinch of cayenne or diced pickled jalapenos.
- Caramelized onions or crispy cooked bacon: the savory adds as nice balance to sweet corn.
- Panko or crushed Ritz crackers on top for a lightly crispy texture.
Can I bake this Corn Casserole in the oven?
Yes! This dish bakes up really well too. Preheat the oven to 350 degrees. Butter a 9 x 13 baking dish (or spritz with cooking spray).
Follow crock pot instructions then pour into the prepared baking dish. Dot with butter, bake 40-50 minutes or until set.Top with the remaining cheese and popback into the oven until the cheesy is melty. Serve warm.
Storage and reheating:
- Refrigerator: Store leftovers in an airtight container up to 4 days.
- Reheat: Microwave individual portions or warm in a 300° oven until heated through.
- Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Best Main Dishes with Cheesy Corn Casserole
This casserole is the ultimate side dish — here are some perfect pairings:
- Holiday mains: Roasted turkey, glazed ham, beef tenderloin.
- Weeknight dinners: Air fryer chicken or grilled steak.
- Cookouts & potlucks: BBQ pulled chicken, burgers or BBQ ribs.
👉 This Slow Cooker Cheesy Corn Casserole is comfort food at its best — creamy, cheesy, and so simple. Whether it’s on your holiday table or next to some smoky BBQ, it’s bound to be the first dish gone!
Enjoy!
Best Corn Casserole
Equipment
- Slow Cooker (crockpot)
Ingredients
- 15 ounces frozen corn can sub canned corn (drained)
- 14.75 ounces cream-style corn
- 8 ounces sour cream
- 1 stick butter half melted/half in cold pats
- 8 ounce box Jiffy corn muffin mix
- 1 large egg
- 8 ounces sharp cheddar cheese shredded OR smoked gouda/sharp cheddar mixed) shredded and divided
Instructions
- Lightly butter the bottom and about 2″ up the sides of the crockpot (or spritz with cooking spray).
- To a large mixing bowl add corn, sour cream, HALF of the butter (melted), Jiffy corn muffin mix, egg and HALF of the cheese. Stir well.
- Pour into the slow cooker. Dot the top with the rest of the cold butter.
- Cover and cook 2 to 2 1/2 hours on HIGH or until set in the center.
- Sprinkle the remaining cheese over the top. Cover and continue cooking on LOW until the cheesy is melty.
- Serve warm right from the slow cooker or scoop into a serving dish.