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Slow Cooker Creamy Cheesy Corn Recipe

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This recipe for Slow Cooker Creamy Cheesy Corn is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 ounce bag frozen corn
8 ounce package of cream cheese, cut into small cubes
4 tablespoons butter, diced
1/2 cup milk
1 teaspoon sugar
1/2 teaspoon salt
Freshly ground black pepper
1 to 2 fresh jalapenos (seeds & membranes removed), minced (optional)
1 cup shredded sharp cheddar cheese
Directions:
Directions:
In a medium to large slow cooker, combine corn, cream cheese, butter, milk, sugar, salt, pepper,
and minced jalapenos. Cover and cook on LOW for 4 hours. Add shredded cheddar cheese; stir
until cheese is completely melted and sauce is creamy. Adjust seasonings, adding more salt
and/or pepper, if desired, and stir in a bit more milk if sauce is too thick. Transfer corn to a
serving dish and serve immediately, or serve directly from the slow cooker set to WARM.
Personal Notes:
Personal Notes:
Before adding my corn to the slow cooker, I place it in a colander and run it under warm water to at
least partially thaw. The corn doesn't have to be completely defrosted, but rinsing it under warm water
will prevent shocking the slow cooker with a drastic temperature change.
The sauce may seem lumpy or separated until it is well-stirred at the end. Also, it will continue to
thicken as it sits. If you plan to serve the corn from the slow cooker set to warm, you may need to
occasionally stir it and/or thin it out with an additional splash of milk.

 

 

 

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