Sweet and tender corn in a rich cream sauce is the ultimate side dish.
Recipe gently adapted from and with thanks to Bluebonnet Baker.
8ouncescream cheesecut into 1" cubes
1/2teaspoonfreshly ground black pepper
1/4teaspoonkosher saltbe 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!