1. Prepare Your Slow Cooker
Start by lightly greasing the inside of your slow cooker insert. You can use a bit of butter or non-stick spray to prevent sticking and make cleanup easier.
Add the 4 cups of corn kernels directly into the slow cooker.
2. Add the Creamy Layers
Distribute the cubed cream cheese evenly over the corn. Then, lay the sliced butter on top of the cream cheese. These will melt slowly during cooking, creating a rich, velvety base.
3. Pour and Season
Gently pour the 1/4 cup of milk over the top of the corn and dairy mixture.
Sprinkle the sugar, salt, and black pepper evenly over everything. Don’t worry about stirring yet—this will happen later once things begin to melt.
4. Slow Cook
Cover the slow cooker with the lid and set it to LOW.
Cook for 3 to 4 hours, stirring occasionally (about once every hour if you’re around). This helps the cream cheese and butter melt evenly and blend into a creamy sauce.
Tip: Every slow cooker heats a little differently. Start checking around the 3-hour mark to make sure nothing is overcooking along the edges.
5. Stir and Serve
Once everything is hot, bubbly, and beautifully creamy, give it one final, thorough stir. Make sure the corn is evenly coated in the creamy mixture and everything is well incorporated.
Taste and adjust seasoning, if needed. You can add a pinch more salt or pepper to taste.
Serve immediately as a warm, comforting side dish!
