I have to give credit where credit is due. I have tried many recipes from this sight and I will have to say that this one is probally my favorite so far. My whole family loves this. It is my husbands favorite dish and my youngest son which is 9 says that this corn "rocks". I do suggest using 1 and 1/2 (16 oz.) pkgs. of corn, 1/4 tsp. of pepper, and 1 tsp. of salt. I also think that it is best to heat all the ingredients except for the corn on the stovetop before placing in the crockpot. Start on high in the crockpot and cook for one hour. Turn to low and cook for around 3-4 hours. This one is realy good.
3 (15.25-ounces) cans whole kernel corn, drained
1 cup milk
1 tablespoon sugar
1/4 teaspoon pepper
8 ounces cream cheese, cubed
1/2 cup (1 stick) unsalted butter, cut into thin slices
- Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
- Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.
- Serve immediately.