Ingredients:

  • 4 cups (600g) frozen sweet corn kernels, thawed
  • 1 can (14.5 oz / 411g) whole kernel corn, drained
  • 1 tbsp (15ml) lemon juice
  • 4 oz (113g) cream cheese, softened and cubed
  • 1/2 cup (120ml) half-and-half
  • 2 tbsp (28g) unsalted butter, melted
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 tsp (1g) garlic powder
  • 1 tbsp (12g) maple syrup

Instructions:

  1. Combine the thawed frozen corn and drained canned corn in the slow cooker. Stir in the lemon juice, salt, pepper, garlic powder, and maple syrup until kernels are evenly coated.
  2. Place the cubed cream cheese, half-and-half, and melted butter on top of the corn mixture without stirring. Cover and cook on Low for 4 hours.
  3. Remove the lid and use a silicone spatula to vigorously stir the mixture, emulsifying the cream cheese and half-and-half into the corn juices until the sauce is uniform and thick.