Slow Cooker Creamed Corn

By MaryEllen

Heads up, at first, it may seem a little runny. But once you remove it from the heat, it will start to immediately thicken up after a minute or two. Feel free to garnish with black pepper or whatever sounds good to you.

Ingredients

• 4 cans whole-kernel corn, drained (or 2 pounds frozen corn)
• 1/3 cup milk (I used 2%)
• 3 Tablespoons butter, roughly diced
• 1 teaspoon salt
• 1 (8-ounce) brick cream cheese (I used low-fat), roughly diced
• optional: 1 tablespoon granulated sugar, or your desired sweetener
• optional toppings: freshly-cracked black pepper, chopped chives or green onions

Preparation

Step 1

Add corn, milk, butter and salt (and sugar, if using) in the bowl of a slow cooker, and stir to combine.  Place the cream cheese on top of the corn.  Then cover and cook on high for 2-3 hours, or on low for 4-6 hours, or until the cheese is completely melted and the mixture is warmed through.  Stir until evenly combined.

Transfer to a serving dish and serve immediately, garnished with optional toppings if desired.