Ingredients
for 6 servings
-
15 ¼ oz whole kernel corn, 3 (15.25 Oz) cans (430 g) -
1 cup milk (240 mL) -
1 tablespoon sugar -
¼ teaspoon pepper -
8 oz cream cheese (225 g) -
½ cup unsalted butter (115 g) - fresh thyme, optional, for garnish
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Preparation
- Drain corn and pour into slow cooker. Add milk, sugar, and pepper. Stir until mixed.
- Without stirring- place the thinly sliced butter and cubed cream cheese on top.
- Cover and cook on high for 2-3 hours.
- Stir until butter and cream cheese are mixed in. Cover again for 15 minutes.
- Garnish with thyme and serve.
- Enjoy!
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Tips
-
momjsy
I added salt and for the cream effect I changed the 1 cup of milk with 1/2 cup of milk and 1/2 a cup heavy cream. It was delicious.
2018-07-06T00:52:29Z Helpful (28) -
hungrymishka
Top tip. I made this with instant pot. Took me 15 minutes Once you it’s done cooking, let it release in its own, then open it and don’t forget to firmly but gently mix the cream cheese in. That’s how it’ll get thicker. After you mix it thoroughly close the pot and let it stand for 2 minutes. Then enjoy!
2018-07-08T16:39:47Z Helpful (18) -
jensuechiv
I used frozen corn, half the butter, half the cream cheese, it was very good. Reheated leftovers next day tase even better.
2018-11-15T07:44:35Z Helpful (8) -
dobetter
Trued making it in a slow cooker but it was way too slow so I boiled it and it came out really good
2018-11-23T02:12:18Z Helpful (3)
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