Ingredients:

  • 4 cups (600g) frozen corn kernels
  • 1 can (425g) whole kernel corn, drained
  • 8 oz (225g) cream cheese, cubed
  • 1/2 cup (115g) unsalted butter, cubed
  • 1/2 cup (120ml) whole milk
  • 1 tbsp (12g) granulated sugar
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) black pepper
  • 1/4 tsp (1g) garlic powder

Instructions:

  1. Place the frozen corn kernels and the drained canned corn into the bottom of the slow cooker.
  2. Sprinkle the granulated sugar, salt, black pepper, and garlic powder evenly over the corn kernels.
  3. Arrange the cubed butter and cubed cream cheese on top of the corn mixture.
  4. Pour the whole milk over the top. Do not stir at this stage to allow the fats to baste the corn as they melt.
  5. Cover with the lid and cook on High for 4 hours or Low for 7-8 hours until the cream cheese has softened and corn is tender.
  6. Open the lid and stir the mixture thoroughly with a spatula until the butter and cream cheese are fully emulsified and the sauce is smooth and glossy.