Ingredients
- Frozen corn: 4 cups about 24 oz or 680g
- Cream cheese: 8 oz 225g, cubed
- Butter: 1/4 cup 60g, cubed
- Sharp cheddar cheese: 1 cup 100g, shredded
- Milk: 1/2 cup 120ml
- 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.