Pour heavy cream over canned sweet corn, matched with 3 other staples, into slow cooker for a traditional dish that I make without even thinking

This slow cooker 5-ingredient Amish scalloped corn is the kind of traditional Midwestern comfort dish I make without even thinking. It’s based on the simple baked corn casseroles you still see at church potlucks and family reunions across Amish and farm communities: canned sweet corn, a little richness, a little binder, and time. Here, we skip the oven and let the slow cooker do the work. The core move is wonderfully visual—pouring heavy cream right over the canned sweet corn in the crock—then adding just three other pantry staples to create a creamy, spoonable side that feels like home.

Serve this scalloped corn warm straight from the slow cooker alongside roast chicken, meatloaf, ham, or pot roast. It’s especially good on a plate with something savory and browned, plus a crisp green salad or simple steamed vegetables to balance the richness. For holidays, tuck it between mashed potatoes and stuffing as a gentle, sweet counterpoint. Leftovers reheat nicely and can be spooned over rice or alongside a green vegetable for a quick lunch.

Servings: 6

2 (15-ounce) cans sweet corn, drained

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray to help prevent sticking.

Pour the drained canned sweet corn into the bottom of the slow cooker and spread it into an even layer.

In a medium bowl, whisk together the heavy cream, beaten eggs, crushed buttery crackers, and kosher salt until the mixture is well combined and the crackers are evenly moistened.

Pour the heavy cream mixture evenly over the canned sweet corn in the slow cooker, making sure all of the corn is coated. Gently stir once or twice in the crock just to distribute everything without overmixing.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or until the scalloped corn is set in the center and lightly puffed around the edges. A knife inserted in the middle should come out mostly clean, with no liquid egg.

Turn the slow cooker to WARM and let the scalloped corn sit, covered, for about 10 minutes to firm up slightly before serving. Spoon directly from the slow cooker into bowls or onto plates.

For a slightly sweeter, more traditional Amish-style casserole, replace half of the drained corn with a can of cream-style corn and reduce the heavy cream to 3/4 cup. If you prefer a more custardy texture, add one additional egg and cook toward the shorter end of the time range, checking for doneness early. For a touch of savoriness without straying far from the five-ingredient spirit, you can substitute 1/2 teaspoon of seasoned salt for part of the kosher salt. To make this feel more like a holiday dish, stir in a pinch of ground black pepper and a small handful of extra crushed crackers on top during the last 30 minutes of cooking for a soft, buttery crust. Leftovers can be cooled, refrigerated for up to 3 days, and reheated gently in the microwave or on LOW in the slow cooker with a splash of cream to loosen the texture.