Ingredients

The following ingredients have 8 Servings
  • 4 (15-ounce) cans whole kernel corn, drained (or 2 pounds frozen whole-kernel corn, thawed and drained)
  • 1 (8-ounce) brick cream cheese, diced
  • 1/3 cup milk
  • 3 tablespoons butter, diced
  • optional: 1 tablespoon honey or sugar
  • fine sea salt and freshly-cracked black pepper, to taste

Instruction

  • Combine corn, cream cheese, milk, butter, honey (if using), and a pinch of salt and pepper in the bowl of a small slow cooker.  Stir briefly to combine.
  • Cover and cook on low for 2-3 hours*, until the cream cheese and butter are melted.  (I recommend checking the corn every 30-45 minutes or so to give it a stir and ensure that it does not accidentally burn.)
  • Stir the mixture until combined.  Then taste and season with additional salt and pepper if needed.
  • Serve warm and enjoy!