Sugar: 1-2 tablespoons (optional, adjust to taste)
Salt and pepper: to taste
Garlic powder: 1 teaspoon (optional, for added flavor)
Instructions
Prepare the Ingredients:
Place the frozen corn in the slow cooker. No need to thaw it first as it will cook perfectly from frozen.
Add the cubed cream cheese and butter on top of the corn.
Season:
Sprinkle the sugar (if using), salt, pepper, and garlic powder over the corn. The sugar can help balance the flavors, especially if your corn is not very sweet.
Add Dairy:
Pour the milk over all the ingredients in the slow cooker. Then, sprinkle the shredded sharp cheddar cheese evenly on top.
Cook:
Cover the slow cooker and set it to cook on low for 3-4 hours or on high for 2 hours. This range allows the corn to become tender and the cheeses to melt into a creamy sauce.
Stir:
About halfway through the cooking time, give everything a good stir to evenly distribute the melting cheeses and incorporate them with the corn. If you’re not available to stir halfway, don’t worry; just stir well once the cooking time is up.
Serve:
Once the corn is tender and the mixture is hot and creamy, give it a final stir and adjust the seasoning with additional salt and pepper if needed. Serve warm as a delicious side dish to complement your main course.
