31+ Deliciously Easy Crockpot Corn Recipes to Try This Season

Corn is a versatile and beloved ingredient that can be incorporated into so many dishes.

Whether it’s fresh, frozen, or canned, corn can bring a sweet and savory touch to any meal.

One of the easiest and most convenient ways to enjoy corn in your meals is by using a crockpot.

The slow-cooking process enhances the flavors, making dishes more comforting and full of depth.

From creamy soups to hearty casseroles, the options are endless when it comes to crockpot corn recipes.

The best part is that you don’t need to be a skilled chef to prepare them. Crockpot recipes are known for their simplicity and hands-off nature.

In this blog post, we’ll share over 31 mouth-watering crockpot corn recipes that will become favorites in your kitchen.

From appetizers to main dishes, you’re sure to find something for every taste and occasion.

So, grab your crockpot, and let’s dive into these incredible corn-filled recipes that are bound to impress!

31+ Deliciously Easy Crockpot Corn Recipes to Try This Season

Crockpot corn recipes are perfect for busy days when you want a delicious and comforting meal without spending hours in the kitchen.

With so many options to choose from, you can easily incorporate this versatile ingredient into your weekly menu.

By trying out these 31+ crockpot corn recipes, you’ll discover new favorites to enjoy with your family and friends.

The slow-cooking magic not only brings out the natural sweetness of corn but also makes it easy to create flavorful dishes with minimal effort.

So, why wait? Dust off your crockpot, gather your ingredients, and start exploring these amazing corn recipes today!

Creamy Crockpot Corn Chowder

This creamy corn chowder is a cozy, hearty dish perfect for cool evenings or family gatherings. Packed with sweet corn, tender potatoes, and a velvety broth, it’s a recipe that’s easy to love and even easier to make. The slow cooker does all the hard work, leaving you with a warm, flavorful meal.

Ingredients:

• 4 cups sweet corn (fresh, frozen, or canned)
• 3 medium potatoes, peeled and diced
• 1 small onion, finely chopped
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese (optional)
• 3 slices of cooked bacon, crumbled (optional)
• Salt and pepper to taste
• 1 tsp smoked paprika
• 1 tbsp butter

Instructions:

1. Add the corn, potatoes, onion, broth, and smoked paprika to the crockpot. Stir to combine.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
3. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
4. Stir in the heavy cream and butter, and let cook for an additional 15 minutes.
5. Top with shredded cheese and crumbled bacon if desired before serving.

Rich and satisfying, this crockpot corn chowder is a perfect comfort food. Pair it with a crusty loaf of bread or a light salad for a complete meal.

Slow Cooker Southwest Corn Dip

This zesty corn dip is a crowd-pleaser at parties and game nights. Featuring creamy cheese, smoky spices, and a hint of heat, this recipe is an effortless appetizer that will have everyone coming back for more.

Ingredients:

• 3 cups corn kernels (fresh, frozen, or canned)
• 8 oz cream cheese, softened
• 1 cup shredded Mexican cheese blend
• 1/2 cup sour cream
• 1 can (10 oz) diced tomatoes with green chilies, drained
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 jalapeño, seeded and diced (optional)
• Salt and pepper to taste
• Tortilla chips, for serving

Instructions:

1. Combine corn, cream cheese, Mexican cheese blend, sour cream, diced tomatoes, and spices in the crockpot. Stir well.
2. Cover and cook on low for 2-3 hours, stirring occasionally to ensure even melting.
3. If adding jalapeños, stir them in during the last 30 minutes of cooking.
4. Serve warm with tortilla chips for dipping.

This dip is a hit for any gathering, offering a delightful combination of cheesy goodness and bold flavors. It’s quick to assemble, making it a go-to for last-minute plans.

Honey Butter Crockpot Corn on the Cob

Honey butter crockpot corn on the cob is a sweet and savory twist on a classic favorite. The slow cooker infuses the corn with buttery goodness, creating a tender and flavorful side dish that’s perfect for barbecues or family dinners.

Ingredients:

• 6 ears of corn, husked
• 1/2 cup unsalted butter, melted
• 1/4 cup honey
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Place the husked corn ears in the crockpot.
2. In a small bowl, mix melted butter, honey, salt, and pepper. Pour the mixture over the corn, ensuring it’s evenly coated.
3. Cover and cook on high for 2-3 hours or low for 4-6 hours, until the corn is tender.
4. Brush the corn with the honey butter mixture from the crockpot before serving.

This honey butter corn on the cob is an easy and flavorful addition to any meal. Its sweet and buttery taste will leave everyone reaching for seconds!

Crockpot Creamed Corn with Parmesan

This rich and creamy creamed corn is a perfect side dish for any dinner table. The slow cooker allows the corn to simmer in a luscious sauce made with Parmesan cheese, butter, and cream, creating a delicious, indulgent treat.

Ingredients:

• 4 cups sweet corn (fresh, frozen, or canned)
• 1/2 cup unsalted butter, cubed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 tsp onion powder

Instructions:

1. Add the corn, butter, cream, milk, garlic powder, and onion powder to the crockpot. Stir to combine.
2. Cook on low for 3-4 hours, stirring occasionally to make sure the butter and cream melt evenly.
3. After cooking, stir in the Parmesan cheese, and season with salt and pepper.
4. Let it cook for an additional 10 minutes on low to allow the flavors to meld before serving.

This creamy, cheesy creamed corn is sure to be a hit at your next family meal. The combination of butter, cream, and Parmesan creates a luxurious texture that elevates the simple sweetness of the corn. Perfect alongside roasted meats or grilled fish.

Crockpot Spicy Mexican Street Corn

This twist on the traditional Mexican street corn (Elote) brings the same bold, spicy flavors with minimal effort. The corn is slathered in a rich, tangy sauce and cooked to perfection in your crockpot, making it the ideal side for tacos or a summer barbecue.

Ingredients:

• 6 ears of corn, husked
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 cup crumbled Cotija cheese (or Parmesan)
• 2 tbsp chopped cilantro
• Salt and pepper to taste

Instructions:

1. Place the corn into the crockpot, standing upright if possible.
2. In a separate bowl, mix mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper.
3. Brush the sauce over the corn, making sure each ear is generously coated.
4. Cover and cook on low for 4-5 hours, or high for 2-3 hours, until the corn is tender.
5. Once cooked, sprinkle the corn with Cotija cheese and fresh cilantro before serving.

This spicy Mexican street corn offers a delightful combination of creamy, tangy, and smoky flavors that are a perfect complement to grilled meats or as a stand-alone snack. The crockpot makes it an easy, no-fuss dish that delivers big on flavor.

Crockpot Corn and Sausage Stew

This hearty corn and sausage stew is the perfect blend of flavors, with savory sausage, sweet corn, and tender vegetables simmered together to create a filling and comforting meal. It’s a one-pot wonder that’s great for busy weeknights or chilly days.

Ingredients:

• 1 lb smoked sausage, sliced
• 4 cups sweet corn (fresh, frozen, or canned)
• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. Add the sausage, corn, potatoes, onion, garlic, and chicken broth to the crockpot.
2. Sprinkle in the thyme, paprika, salt, and pepper, and stir everything together.
3. Cover and cook on low for 6-8 hours, or high for 3-4 hours, until the potatoes are tender and the sausage is cooked through.
4. Stir well before serving, and adjust seasoning to taste.

This corn and sausage stew is the ultimate comfort food. The smoky sausage, tender potatoes, and sweet corn create a balanced and hearty meal that’s sure to please the whole family. Serve with a slice of warm, crusty bread for a complete meal.

Crockpot Corn Pudding

Crockpot corn pudding is a rich, sweet, and savory side dish that combines the best of cornbread and creamed corn. This dish is a perfect addition to holiday feasts or family dinners, offering a delightful contrast in texture and flavor.

Ingredients:

• 2 cans (15 oz each) cream-style corn
• 1 can (15 oz) whole kernel corn, drained
• 1 box (8.5 oz) cornbread mix
• 1/4 cup sugar
• 1/2 cup melted butter
• 3 large eggs, beaten
• 1/2 cup milk
• 1 tsp vanilla extract
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cream-style corn, whole kernel corn, cornbread mix, sugar, melted butter, eggs, milk, and vanilla extract. Stir until well mixed.
2. Pour the mixture into the crockpot and smooth out the top.
3. Cover and cook on low for 4-5 hours, or until the pudding is set and golden on top.
4. Season with salt and pepper before serving.

This corn pudding is an easy and flavorful side dish that pairs wonderfully with meats, especially roast chicken or turkey. It’s a crowd-pleasing option that’s as simple as it is delicious.

Crockpot Corn and Bacon Dip

This corn and bacon dip is a savory, creamy dip that’s sure to be a hit at your next party or gathering. Combining the sweet flavor of corn with crispy bacon and creamy cheese, this dip is both indulgent and delicious.

Ingredients:

• 4 cups corn kernels (fresh, frozen, or canned)
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. Add the corn, sour cream, mayonnaise, shredded cheddar cheese, crumbled bacon, garlic powder, and smoked paprika to the crockpot. Stir to combine.
2. Cover and cook on low for 2-3 hours, stirring occasionally to melt the cheese and meld the flavors.
3. Once done, season with salt and pepper to taste.
4. Garnish with chopped green onions before serving with chips or crackers.

This corn and bacon dip is a rich and savory treat that everyone will love. The bacon adds a wonderful crunch and smoky flavor that perfectly complements the sweet corn and creamy cheese. It’s the ultimate snack for any occasion.

Crockpot Corn and Bell Pepper Stir-Fry

This vegetable-packed corn stir-fry is a colorful and flavorful dish that’s easy to make in the crockpot. Featuring sweet corn and vibrant bell peppers, this side dish is both healthy and satisfying, making it a perfect complement to any meal.

Ingredients:

• 4 cups corn kernels (fresh, frozen, or canned)
• 2 bell peppers, diced (red, yellow, or green)
• 1 onion, diced
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Add the corn, bell peppers, onion, olive oil, cumin, and chili powder to the crockpot.
2. Stir to combine and season with salt and pepper.
3. Cover and cook on low for 3-4 hours, stirring occasionally to prevent sticking.
4. Once done, sprinkle with fresh cilantro before serving.

This corn and bell pepper stir-fry is a light and flavorful side dish that adds color and crunch to any meal. It’s easy to prepare and the slow cooker brings out the natural sweetness of the vegetables. Great alongside grilled meats or as a vegetarian main dish!

Crockpot Sweet Corn Casserole

Sweet corn casserole is a delicious and creamy side dish that’s perfect for any occasion. Made with a rich custard base and sweet corn, it’s a dish that’s as comforting as it is flavorful. The crockpot ensures the casserole is cooked evenly, and the result is a dish everyone will love.

Ingredients:

• 2 cans (15 oz each) cream-style corn
• 1 can (15 oz) whole kernel corn, drained
• 1 box (8.5 oz) Jiffy cornbread mix
• 1/2 cup sour cream
• 1/2 cup melted butter
• 2 large eggs, beaten
• 1/4 cup sugar
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, mix together the cream-style corn, whole kernel corn, Jiffy cornbread mix, sour cream, melted butter, eggs, sugar, garlic powder, salt, and pepper.
2. Pour the mixture into the crockpot and smooth the top.
3. Cover and cook on low for 4-5 hours, or until the casserole is set and golden on top.
4. Allow it to cool slightly before serving.

This sweet corn casserole is the perfect balance of creamy, savory, and sweet flavors. It pairs well with roasted meats and is a great dish to bring to potlucks or holiday gatherings.

Crockpot Corn and Chicken Chili

This hearty corn and chicken chili is a wonderful, warming dish that combines tender chicken, sweet corn, and a variety of flavorful spices. It’s perfect for a busy weeknight dinner or a cozy weekend meal.

Ingredients:

• 2 lbs chicken breasts (or thighs), boneless and skinless
• 4 cups sweet corn (fresh, frozen, or canned)
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) white beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 4 cups chicken broth
• Salt and pepper to taste

Instructions:

1. Add the chicken breasts, corn, diced tomatoes, white beans, onion, garlic, cumin, chili powder, paprika, and chicken broth to the crockpot.
2. Stir to combine, then cover and cook on low for 6-7 hours or high for 3-4 hours.
3. Shred the chicken with two forks and stir it back into the chili.
4. Season with salt and pepper to taste before serving.

This corn and chicken chili is comforting and full of flavor. It’s easy to make and perfect for meal prep. Top it with sour cream, shredded cheese, or fresh cilantro for added flavor.

Crockpot Corn and Zucchini Frittata

This crockpot corn and zucchini frittata is a simple yet satisfying dish that’s packed with fresh vegetables and eggs. The slow cooking method creates a fluffy, light frittata that’s perfect for breakfast, brunch, or dinner.

Ingredients:

• 2 cups sweet corn (fresh, frozen, or canned)
• 1 medium zucchini, grated
• 8 large eggs, beaten
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup onion, finely chopped
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for greasing

Instructions:

1. Grease the crockpot with olive oil.
2. In a large bowl, whisk together the eggs, milk, oregano, salt, and pepper.
3. Add the corn, grated zucchini, onion, and shredded cheese to the bowl and stir to combine.
4. Pour the mixture into the crockpot and spread it evenly.
5. Cover and cook on low for 3-4 hours or until the frittata is set.
6. Slice and serve warm.

This corn and zucchini frittata is a healthy and flavorful dish that’s perfect for any meal. It’s packed with protein and veggies, and the crockpot makes it incredibly easy to prepare.

Crockpot Corn and Avocado Salad

This refreshing corn and avocado salad is a vibrant, healthy dish that’s perfect for summer meals or as a side dish for barbecues. The combination of fresh corn, creamy avocado, and a zesty dressing makes this salad a hit every time.

Ingredients:

• 4 cups sweet corn (fresh, frozen, or canned)
• 2 ripe avocados, diced
• 1 small red onion, finely chopped
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. If using fresh corn, cook it in boiling water for about 5 minutes, then cut the kernels off the cob.
2. Add the corn to the crockpot with the red onion, cilantro, lime juice, and olive oil. Stir gently to combine.
3. Cook on low for 1-2 hours to allow the flavors to meld, or you can serve it right away if you prefer the corn to stay crisp.
4. Gently fold in the diced avocado just before serving. Season with salt and pepper to taste.

This corn and avocado salad is fresh, tangy, and satisfying. It’s perfect for summer gatherings and pairs well with grilled meats, tacos, or even as a light lunch.

Crockpot Corn and Spinach Soup

This healthy and hearty corn and spinach soup is perfect for anyone looking for a light yet satisfying meal. The fresh corn and spinach combine beautifully with a vegetable broth base, creating a flavorful soup that’s ideal for lunch or dinner.

Ingredients:

• 4 cups sweet corn (fresh, frozen, or canned)
• 2 cups fresh spinach, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat the olive oil in a pan over medium heat. Add the onion and garlic and sauté until soft.
2. Add the sautéed onion and garlic to the crockpot along with the corn, spinach, vegetable broth, thyme, smoked paprika, salt, and pepper.
3. Cover and cook on low for 4-5 hours or high for 2-3 hours.
4. Before serving, taste and adjust seasoning if needed.

This corn and spinach soup is light, yet satisfying, with the corn providing a subtle sweetness that pairs wonderfully with the earthy spinach. It’s a healthy, nourishing meal that can be enjoyed on its own or served with a side of crusty bread.

Crockpot Corn and Shrimp Scampi

This delightful shrimp scampi with corn is a twist on the classic Italian dish, made even easier with the crockpot. The sweet corn adds a burst of flavor that complements the shrimp, garlic, and buttery sauce perfectly.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cups sweet corn (fresh, frozen, or canned)
• 1/2 cup butter, cubed
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup dry white wine
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp lemon juice
• 1 tbsp chopped parsley
• Salt and pepper to taste

Instructions:

1. Add the shrimp, corn, garlic, butter, chicken broth, wine, and red pepper flakes (if using) to the crockpot.
2. Cover and cook on low for 2-3 hours or high for 1-2 hours until the shrimp is cooked through.
3. Stir in the lemon juice and chopped parsley.
4. Season with salt and pepper to taste before serving.

This corn and shrimp scampi is a quick, flavorful dish that’s perfect for a weeknight dinner. The corn adds a natural sweetness that balances the rich garlic butter sauce, making it a satisfying dish that’s sure to impress.

Crockpot Corn and Bacon Mac and Cheese

This crockpot corn and bacon mac and cheese is a creamy, comforting dish that takes classic mac and cheese to a whole new level. The crispy bacon adds a smoky crunch, and the sweet corn provides a delightful burst of flavor. It’s the perfect side or main dish for any occasion.

Ingredients:

• 3 cups elbow macaroni, uncooked
• 4 cups sweet corn (fresh, frozen, or canned)
• 1 lb bacon, cooked and crumbled
• 3 cups shredded cheddar cheese
• 1 cup grated Parmesan cheese
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup butter, cubed
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Add the uncooked macaroni, corn, crumbled bacon, cheddar cheese, Parmesan cheese, milk, heavy cream, butter, garlic powder, salt, and pepper to the crockpot.
2. Stir everything together to combine and make sure the pasta is covered with liquid.
3. Cover and cook on low for 2-3 hours, stirring halfway through, until the pasta is tender and the cheese is melted and creamy.
4. Adjust seasoning if needed and serve warm.

This corn and bacon mac and cheese is a crowd-pleasing comfort food dish that’s creamy, cheesy, and full of flavor. It makes a great side dish for a BBQ or a filling main dish for a cozy dinner.

Crockpot Corn and Mushroom Risotto

This crockpot corn and mushroom risotto is a creamy, savory dish that combines earthy mushrooms with sweet corn for a comforting and satisfying meal. The slow cooker does all the work, making it an easy way to enjoy a traditionally labor-intensive dish.

Ingredients:

• 2 cups Arborio rice
• 4 cups sweet corn (fresh, frozen, or canned)
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Add the Arborio rice, corn, mushrooms, onion, garlic, vegetable broth, and white wine to the crockpot.
2. Stir well and cover. Cook on low for 3-4 hours, stirring occasionally, until the rice is tender and creamy.
3. Once the risotto is cooked, stir in the butter and Parmesan cheese.
4. Season with salt and pepper to taste and serve warm.

This corn and mushroom risotto is a rich and satisfying meal with the natural sweetness of corn complementing the earthy mushrooms. It’s an easy way to make risotto without the constant stirring, perfect for a weeknight dinner.

Crockpot Corn and Bean Salad

This refreshing and tangy corn and bean salad is a perfect side dish for summer picnics or BBQs. The combination of sweet corn, black beans, and a zesty dressing creates a light and flavorful salad that pairs well with grilled meats.

Ingredients:

• 4 cups sweet corn (fresh, frozen, or canned)
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1/4 cup cilantro, chopped
• 1/4 cup lime juice
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In the crockpot, combine the corn, black beans, red bell pepper, onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the salad ingredients and toss gently to coat.
4. Cover and cook on low for 1-2 hours, or until everything is heated through.
5. Serve warm or chilled.

This corn and bean salad is a fresh, vibrant dish that’s perfect for warm-weather meals. It’s light, healthy, and packed with flavor, making it a great accompaniment to any grilled or roasted dish.

Crockpot Corn and Chicken Enchilada Soup

This corn and chicken enchilada soup is a flavorful, hearty meal that combines the richness of enchilada sauce with the sweetness of corn. The slow cooker makes it easy to prepare, allowing the ingredients to meld together for a delicious, comforting soup.

Ingredients:

• 2 lbs chicken breasts, boneless and skinless
• 4 cups sweet corn (fresh, frozen, or canned)
• 1 can (10 oz) red enchilada sauce
• 1 can (15 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 1 onion, chopped
• 1 tsp cumin
• 1 tsp chili powder
• 4 cups chicken broth
• Salt and pepper to taste
• Sour cream and shredded cheese for garnish

Instructions:

1. Place the chicken breasts, corn, enchilada sauce, diced tomatoes, green chilies, onion, cumin, chili powder, and chicken broth into the crockpot.
2. Stir everything together and cover. Cook on low for 6-7 hours or high for 3-4 hours.
3. Shred the chicken with two forks and stir it back into the soup.
4. Season with salt and pepper to taste.
5. Serve with a dollop of sour cream and a sprinkle of shredded cheese.

This corn and chicken enchilada soup is a perfect weeknight dinner. The corn adds a natural sweetness that balances out the bold, spicy flavors of the enchilada sauce. It’s hearty, filling, and packed with flavor.

Crockpot Corn and Sausage Stuffing

This corn and sausage stuffing is a savory, flavorful dish that’s perfect for Thanksgiving or any special occasion. The sweet corn, savory sausage, and aromatic herbs combine to create a delicious stuffing that will be the highlight of any meal.

Ingredients:

• 1 lb sausage (breakfast sausage or Italian sausage), crumbled
• 4 cups sweet corn (fresh, frozen, or canned)
• 1 loaf of day-old bread, cubed
• 1 small onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp sage
• 1/2 tsp thyme
• Salt and pepper to taste

Instructions:

1. In a skillet, cook the sausage over medium heat until browned. Transfer to the crockpot.
2. Add the corn, cubed bread, onion, celery, garlic, chicken broth, sage, thyme, salt, and pepper to the crockpot.
3. Stir everything together and cover. Cook on low for 4-5 hours, or high for 2-3 hours, until the stuffing is cooked through and golden.
4. Fluff the stuffing with a fork before serving.

This corn and sausage stuffing is a savory side dish that brings rich, comforting flavors to the table. The sweet corn adds a pop of flavor, and the sausage brings a nice richness. It’s a perfect side for holiday meals or family dinners.

Crockpot Corn and Green Bean Casserole

This crockpot corn and green bean casserole is a twist on the classic green bean casserole, with the addition of sweet corn for a more complex flavor. It’s creamy, cheesy, and makes the perfect side dish for any family dinner or holiday gathering.

Ingredients:

• 4 cups sweet corn (fresh, frozen, or canned)
• 2 cans (14.5 oz each) green beans, drained
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup crispy fried onions
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In the crockpot, combine the corn, green beans, cream of mushroom soup, sour cream, cheddar cheese, and garlic powder.
2. Stir well and cover. Cook on low for 4-5 hours or high for 2-3 hours, until everything is hot and bubbly.
3. Top with crispy fried onions during the last 30 minutes of cooking.
4. Season with salt and pepper before serving.

This corn and green bean casserole is a comforting and creamy side dish that’s perfect for holiday meals or a cozy family dinner. The addition of corn makes it unique, while the fried onions add a delightful crunch.

Note: More recipes are coming soon!