Recipe Directions
- In the bowl of your slow cooker, combine the frozen corn kernels, cubed butter, and softened cream cheese.
- In a small bowl, whisk together the milk, granulated sugar, salt, and black pepper until well combined.
- Pour the milk mixture over the corn mixture in the slow cooker and stir until everything is evenly combined.
- Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, stirring occasionally, until the corn is tender and the mixture is creamy.
- Once the corn is cooked to your desired consistency, taste and adjust seasoning if needed.
- Serve the Crockpot Corn hot, garnished with chopped fresh parsley or chives if desired.
Kitchen Equipment Needed
- Slow cooker
How to Store Leftovers
If you have any leftovers (though it’s unlikely with this tasty dish!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions until warmed through, or reheat on the stovetop over low heat, stirring occasionally.
Serving Suggestions
This Slow Cooker Corn is a versatile side dish that pairs well with a wide variety of main courses. Serve it alongside grilled chicken, steak, or pork chops for a hearty and satisfying meal. It also complements Tex-Mex dishes such as tacos, enchiladas, or quesadillas, adding a touch of sweetness and creaminess to balance out the flavors.
