Equipment Needed
- A 4-6 quart slow cooker (Crock-Pot)
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Step-by-Step Instructions
This is quite possibly the easiest recipe you will ever assemble. Start by taking your frozen corn kernels and pouring them directly into the bowl of your slow cooker. There’s no need to thaw them; in fact, I find starting with frozen corn helps prevent overcooking. Next, evenly scatter the cubed cream cheese and pieces of butter over the top of the corn. It will look like a delicious, if haphazard, mosaic. The frozen corn will keep the dairy cool until the heat kicks in.
Now, in a small bowl or measuring cup, whisk together the milk, granulated sugar, salt, and black pepper. Pour this mixture evenly over everything in the slow cooker. Don’t stir. I know it’s tempting to mix it all up, but leaving it layered allows the ingredients to melt and meld gradually, which prevents the dairy from curdling or separating. Just put the lid on and walk away.
Set your slow cooker to LOW heat and let it work its magic for 3 to 4 hours. I recommend the LOW setting even if you’re in a hurry. I tried HIGH for 2 hours once, and while it worked, the butter and cream cheese melted too quickly and separated a bit, creating a slightly oily film on top. Low and slow gives you the smoothest, most cohesive sauce. After about 2 hours, you can lift the lid and give it one good stir to help combine the now-melting ingredients.(See the next page below to continue…)