The Best Slow Cooker Cream Corn


  • ½ cup whole milk
  • 6 slices American cheese
  • ½ cup white sugar
  • 1 cup butter, cut into pieces
  • 3 (8 ounce) packages cream cheese, cubed
  • 4 (16 ounce) packages frozen corn kernels

1. In a 6 quart slow cooker, combine the corn, cream cheese, butter, sugar, American cheese and milk. Cover and set to Low. Cook for about 3 hours, stirring every 30 minutes. Cheese and milk burn easily, so I would not recommend cutting the time and using the High setting.

View full recipe at SpringPad


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