Sweet and tender corn in a rich cream sauce is the ultimate side dish.Recipe gently adapted from and with thanks to Bluebonnet Baker.
- 32 ounces frozen corn
- 8 ounces cream cheese cut into 1" cubes
- 1/3 cup heavy cream
- 1/4 cup butter
- 2 tablespoons sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt be careful not to over salt
Combine all ingredients in the crock-pot and cook on low for 4 hours. Stir to combine and make sure the cream cheese has completely melted into the sauce. The finished corn will hold nicely on low (or on warm, if your Crock-Pot has that setting) for another hour or two without a problem. Enjoy!
This recipe doubles quite well for a crowd.