Ingredients:

  • 4 cups frozen sweet corn kernels, thawed and drained
  • 1 tbsp unsalted butter, melted
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 4 oz cream cheese, softened and cubed
  • 1/2 cup low-sodium whole milk
  • 1/4 cup heavy cream
  • 1 tbsp honey
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika

Instructions:

  1. Place the thawed and drained corn kernels into the slow cooker. Pour in the melted butter, salt, pepper, garlic powder, smoked paprika, and honey; stir until the kernels are evenly coated.
  2. Pour the milk and heavy cream over the corn, then gently place the cubed cream cheese on top of the mixture without stirring.
  3. Cover and cook on Low for 4 hours.
  4. Approximately 30 minutes before serving, open the lid and stir the melted cream cheese into the corn until the sauce is smooth and cohesive.
  5. Taste for seasoning. Adjust consistency by stirring in an extra tablespoon of milk or a splash of water if preferred.