Slow Cooker Creamed Corn - corn kernels

Method

• 1.
• In a slow cooker, combine corn, cream cheese, butter, milk, and sugar.
• Season with salt and pepper to taste.
• 2.
• Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.
• My Note: I do suggest using 1 and 1/2 (16 oz.)
• pkgs.
• of corn, 1/4 teaspoons of pepper, and 1 teaspoons 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.
• If you didn't have frozen corn so I added 3 drained cans of regular corn instead and it came out perfect.
• I changed nothing else.
• Certainly a once in awhile thing with all the butter and cream cheese but I might try it out next time with a butter substitute and lower calorie cream cheese and see how that works out.
• I have cut the corn off 4 leftover ears and added a can of fiesta corn and a can of plain corn kernels that I had.
• As others said it seemed to need more corn for the amount of cream sauce that it makes.
• Do stir after your chunks of cream cheese and butter are at the melting point in your crock pot.
• They do not disperse evenly on their own.
• Flavor was more savory and corny than sweet if you do not add more sugar than the recipe calls for, but I really liked that.
• The cream cheese did not give it a big cheesey taste either.
• I love cheese but I wasnt trying to make cheese corn.
• Much different and more gourmet tasting than the stuff in the can.