In the bowl of your slow cooker, combine the frozen corn kernels, cubed butter, and softened cream cheese.
In a small bowl, whisk together the milk, granulated sugar, salt, and black pepper until well combined.
Pour the milk mixture over the corn mixture in the slow cooker and stir until everything is evenly combined.
Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, stirring occasionally, until the corn is tender and the mixture is creamy.
Once the corn is cooked to your desired consistency, taste and adjust seasoning if needed.
Serve the Crockpot Corn hot, garnished with chopped fresh parsley or chives if desired.
Kitchen Equipment Needed
Slow cooker
How to Store Leftovers
If you have any leftovers (though it’s unlikely with this tasty dish!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions until warmed through, or reheat on the stovetop over low heat, stirring occasionally.
Serving Suggestions
This Slow Cooker Corn is a versatile side dish that pairs well with a wide variety of main courses. Serve it alongside grilled chicken, steak, or pork chops for a hearty and satisfying meal. It also complements Tex-Mex dishes such as tacos, enchiladas, or quesadillas, adding a touch of sweetness and creaminess to balance out the flavors.
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