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spoon scooping cheesy corn casserole

Slow Cooker Cheesy Corn Casserole

You know that one side dish that everyone tries to eat before it's gone? This Slow Cooker Cheesy Corn Casserole will be that dish for you if you make it this holiday season!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 12
Calories 350kcal


  • 32 oz frozen sweet corn
  • 4 mini sweet peppers, any color
  • 1 jalapeno pepper, optional
  • ½ cup panko breadcrumbs
  • ¼ cup flour
  • ¼ cup sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups heavy cream
  • 4 oz pepper jack cheese, shredded
  • 4 oz marble jack cheese, shredded
  • ½ cup shredded parmesan cheese


  • Add corn to slow cooker (a casserole style slow cooker works best for this recipe)
  • Remove ribs and seeds from peppers and dice
  • Add peppers to corn in slow cooker and then add breadcrumbs, flour, sugar and seasonings and toss to coat evenly
  • Whisk together eggs and cream and pour over corn mixture
  • Stir in Pepper Jack and Marble Jack Cheeses
  • Top with Parmesan Cheese
  • Cover and cook on high for 2-3 hours or low for 4-6
  • If using an oven safe casserole slow cooker, you can transfer to oven (450 degrees) for 5 minutes or so at end of cooking time to brown up the cheese on the top


  • Works well with a casserole slow cooker
  • Make gluten-free by using gluten-free flour and panko breadcrumbs
  • Bake in 350F until set if you don't have a slow cooker


Calories: 350kcal | Carbohydrates: 26g | Protein: 11g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 103mg | Sodium: 411mg | Potassium: 257mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1329IU | Vitamin C: 18mg | Calcium: 218mg | Iron: 1mg