- 32 oz whole kernel corn (drained if using can, thawed if using frozen) approximately 2 bags frozen, or 2 cans
- 1/2 cup half and half cream or milk can also be used
- 1 tbsp granulated sugar
- 1/4 tsp black pepper
- 6 oz cream cheese, cubed use block cream cheese, not tub
- 1/4 cup butter cut into small pieces
Add all ingredients to slow cooker, and give a stir to combine.
Cook in a slow cooker on high heat for 2-3 hours. Remove lid and stir well to combine. Cook for another 15 minutes.
Turn off slow cooker and allow to sit for 15 minutes. Give a stir then it's ready to serve.
Calories: 206.45kcal | Carbohydrates: 21.48g | Protein: 4.51g | Fat: 13.18g | Saturated Fat: 7.24g | Cholesterol: 35.39mg | Sodium: 101.01mg | Potassium: 236.97mg | Fiber: 2.18g | Sugar: 5.88g | Vitamin A: 651.68IU | Vitamin C: 5.1mg | Calcium: 33.46mg | Iron: 0.47mg