Instructions

1. Place corn kernels in your slow cooker.
2. Add cubed cream cheese and sliced butter on top of the corn.
3. Pour milk over the mixture.
4. Sprinkle sugar, salt, and black pepper evenly over all ingredients.
5. Cover and cook on LOW for 3-4 hours, stirring occasionally until cream cheese and butter are completely melted and mixture is well combined.
6. Stir thoroughly before serving to ensure everything is evenly distributed and creamy.

RECIPE NOTES & TIPS

Cream Cheese Cubes: Cut cream cheese into small cubes for faster, more even melting.
Stirring: Stir occasionally during cooking to help everything melt together smoothly.
Corn Options: Fresh, frozen, or well-drained canned corn all work. Frozen can go straight from freezer to slow cooker.
Make it Richer: Substitute heavy cream for the milk for an even more indulgent version.
Add-ins: Try crispy bacon bits, chopped jalapeños, or a sprinkle of paprika for extra flavour.
Make Ahead: Assemble in slow cooker insert the night before, refrigerate, then cook (add 30 minutes to cooking time).
Serving: Perfect alongside roasted turkey, ham, grilled chicken, or any main dish.
Storage: Store leftovers in fridge for up to 3 days. Reheat gently in microwave.
Freezing: Cool completely, freeze in portions for up to 3 months. Thaw overnight before reheating.

Nutrition

Calories: 185kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Fiber: 2g | Sugar: 8g | Vitamin C: 6mg | Calcium: 65mg | Iron: 1mg