Description
Sweet, creamy corn with rich butter and cream cheese — easy to make and always a crowd favorite.
Ingredients
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3 (15-oz) cans whole-kernel corn, drained (or about 6 cups frozen/thawed corn)
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1 cup whole milk
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1 tablespoon granulated sugar (optional — for a slightly sweet version)
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½ teaspoon black pepper
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8 oz cream cheese, cut into small cubes (brick-style)
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½ cup unsalted butter, cut into thin slices
Instructions
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Place the corn in a 6-quart slow cooker.
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Pour in the milk, then stir in sugar and black pepper until fairly well combined.
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Top the corn mixture with the cubed cream cheese and butter slices. Do not stir.
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Cover and cook on high for 2–3 hours, until the cream cheese and butter have melted.
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After that, uncover and stir until everything combines into a silky, creamy texture.
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Cover again and cook on high for an additional 15 minutes to meld flavors.
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Serve warm.
Notes
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Using whole milk gives the creamed corn a rich, full texture.
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Don’t skip cutting the cream cheese into cubes — it melts more evenly that way.
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Leave the topping (butter + cream cheese) undisturbed at first so they melt gently.
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Once stirred, the mixture may look slightly loose — but it thickens as it rests.