Slow Cooker Cheddar Corn Bacon (Print Version)
Tender corn, cheddar, and bacon blend in a creamy, slow-cooked side with a hint of parsley.
# Ingredients:
→ Vegetables
01 -
4 cups frozen corn kernels
02 -
2 tablespoons chopped fresh parsley
→ Dairy
03 -
1 cup shredded sharp cheddar cheese
04 -
1/2 cup heavy cream
05 -
1/4 cup unsalted butter, melted
→ Proteins
06 -
6 slices cooked bacon, crumbled
→ Spices
07 -
1/4 teaspoon garlic powder
08 -
1/4 teaspoon paprika
09 -
Salt and pepper to taste
# Steps:
01 -
Cook bacon until crisp, drain, and crumble. Shred cheddar cheese and set aside.
02 -
In a slow cooker, add frozen corn kernels, shredded cheddar, crumbled bacon, heavy cream, melted butter, garlic powder, and paprika. Stir thoroughly to mix all components.
03 -
Add salt and pepper to taste and incorporate into mixture, ensuring even seasoning throughout.
04 -
Cover the slow cooker and cook on low setting for 4 hours or on high for 2 hours, stirring occasionally to prevent cheese from sticking and ensure even heating.
05 -
Stir the corn mixture well after cooking. Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley before serving, if desired.
# Notes:
01 -
Stir occasionally during cooking to prevent cheese from adhering to the slow cooker and ensure an even, creamy texture.