Slow Creamy Corn (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pack (16 oz) frozen corn kernels (yellow)
02 -
1 pack (16 oz) frozen corn kernels (white)
03 -
1/2 cup (1 stick) cubed butter
04 -
8 oz cubed cream cheese
05 -
1 tablespoon granulated sugar
06 -
1/2 cup of half-and-half or regular milk
07 -
1/2 cup plain water
08 -
2 teaspoons of regular table salt
09 -
1 teaspoon ground black pepper
# Instructions:
01 -
Pour both frozen corn varieties into the slow cooker. Add in the water and milk, sprinkle over the salt and pepper, and give it a good mix to combine.
02 -
Scatter the cubed butter and pieces of cream cheese evenly over the corn and liquid mixture.
03 -
Secure the lid and cook for 6 hours on low heat or 4 hours on high. When it's finished, give it a stir to bring everything together. Taste before serving and tweak the seasoning if needed.
# Notes:
01 -
This creamy corn dish cooks in a slow cooker, saving your stovetop and oven for other things when you're busy making meals or hosting.
02 -
If you want to make a double batch, use an 8-quart slow cooker for the best results.
03 -
Store leftovers in a sealed container in your fridge, and they'll stay good for up to 4 days.