Ingredients
- 32 ounces frozen corn (or 4 cans whole corn, drained)
- ⅔ cup half and half
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 8 tablespoons unsalted butter (1 stick), cubed
- 8 ounces cream cheese, cubed
Instructions
- Prepare Slow Cooker: Add the corn to a 3-quart slow cooker. Pour in the half and half, sugar, salt, and pepper. Stir to combine.
- Add Dairy: Top the mixture with cubed butter and cubed cream cheese.
- Cook: Cover with lid and cook on high heat for 2 to 3 hours or on low for 5 to 6 hours.
- Mix and Finish: Remove lid and stir until butter and cream cheese are fully incorporated. Taste and adjust seasoning if necessary.
- Final Cook: Cover again and cook on high for an additional 15 minutes or until desired consistency is reached.
- Serve: Transfer to a serving dish and garnish with extra black pepper and chopped chives, if desired.
Notes
- For a thicker consistency, cook uncovered for the last 15 minutes.
- Make it ahead and reheat before serving—it holds up beautifully!
- Great with BBQ, roasted meats, or holiday meals.
- Prep Time: 5 minutes
- Cook Time: 3 hours 15 minutes
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 273
- Sugar: 5g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 53mg
