This recipe is definitely not for somebody on a low-fat or low-carb diet. The cream cheese helps make the rich sauce for the corn. In fact, because of the cream cheese there will be enough sauce that if you need extra servings for a carry-in buffet, you can double the amount of corn you use and still have enough sauce.
INGREDIENTS | SERVES 12
- 4 cups frozen whole-kernel corn, thawed
- 1 (8-ounce) package cream cheese
- ½ cup butter
- ½ cup milk
- 1 tablespoon white sugar
- Salt and freshly ground black pepper, to taste
Add the corn to the slow cooker.
Cube the cream cheese and slice the butter; add them to the slow cooker along with the milk, sugar, salt, and pepper. Stir to combine.
Cover and cook on low for 4 hours. (After 2 hours, stir the corn mixture and watch carefully. Switch the slow cooker to the warm setting as soon as the cream sauce is thickened; keep warm until ready to serve. Otherwise, the corn can scorch and change flavor if the heat is left too high for too long.)