Since this recipe is made with canned corn, it can be enjoyed all year long. You can substitute fresh corn kernels during the summer months.

This Crock Pot Corn Casserole recipe is wonderfully quick and easy to make. Just mix together all the ingredients in a bowl and dump them in a 6-quart slow cooker. Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 hours. Only about 5 minutes of hands on time is needed.

How To Serve

Great for a holiday meal and pairs wonderfully with any type of meat. I hardly ever meet anyone who doesn’t like corn so this casserole is a great choice when cooking for family or guests.

Spoon scooping corn casserole in slow cooker.

Variations and Substitutions

You can substitute 4 cups of fresh corn kernels for the 2 cans of whole-kernel corn. No need to cook it first. Or you can use frozen corn. Thaw it first for best results.
Try using Pepper Jack cheese instead of cheddar for a little heat.
Add a can of diced green chilies or a tablespoon of diced jalapeno for a little more heat.
For a super rich version try adding a combination of sour cream and softened cream cheese (1/2 cup sour cream and 4 ounces of cream cheese.)
Add crumbled, cooked bacon for some smokey flavor.

Tips For Making Crock Pot Corn Casserole

You have to watch the time with this casserole, especially if cooking on high. You want to cook it until the center is set, but cook it too long and the edges will burn. Each crock pot cooks a little differently.
I use Jiffy cornbread mix, but any 8.5-ounce box will do.
Place a double layer of paper towels right under the lid to catch the condensation. This will help the casserole set up.