-
1
1.
-
2
In a slow cooker, combine corn, cream cheese, butter, milk, and sugar.
-
3
Season with salt and pepper to taste.
-
4
2.
-
5
Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.
-
6
My Note: I do suggest using 1 and 1/2 (16 oz.)
-
7
pkgs.
-
8
of corn, 1/4 teaspoons of pepper, and 1 teaspoons of salt.
-
9
I also think that it is best to heat all the ingredients except for the corn on the stovetop before placing in the crockpot.
-
10
Start on high in the crockpot and cook for one hour.
-
11
Turn to low and cook for around 3-4 hours.
-
12
If you didn't have frozen corn so I added 3 drained cans of regular corn instead and it came out perfect.
-
13
I changed nothing else.
-
14
Certainly a once in awhile thing with all the butter and cream cheese but I might try it out next time with a butter substitute and lower calorie cream cheese and see how that works out.
-
15
I have cut the corn off 4 leftover ears and added a can of fiesta corn and a can of plain corn kernels that I had.
-
16
As others said it seemed to need more corn for the amount of cream sauce that it makes.
-
17
Do stir after your chunks of cream cheese and butter are at the melting point in your crock pot.
-
18
They do not disperse evenly on their own.
-
19
Flavor was more savory and corny than sweet if you do not add more sugar than the recipe calls for, but I really liked that.
-
20
The cream cheese did not give it a big cheesey taste either.
-
21
I love cheese but I wasnt trying to make cheese corn.
-
22
Much different and more gourmet tasting than the stuff in the can.
