Cream Cheese Corn Side Dish
A velvety and savory corn-based accompaniment, this side dish blends creamy textures with rich flavors. It requires minimal effort for preparation and can be made ahead for added convenience—perfect for gatherings or busy meal planning.
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Servings: 12
Ingredients
- Three 12-ounce bags of frozen sweet corn kernels
- One 8-ounce brick of cream cheese regular or reduced-fat
- Eight tablespoons ½ cup of unsalted butter, sliced
- Half a cup of heavy whipping cream
- One teaspoon granulated sugar optional
- One teaspoon finely chopped garlic or ½ teaspoon garlic powder
- Sea salt and freshly ground black pepper to season
- Instructions
- Place the corn cream cheese, butter, cream, sugar (if using), garlic, salt, and pepper into the bowl of a slow cooker.
- Cover and cook on the high setting for 3 to 4 hours or on low for 4 to 6 hours allowing the ingredients to melt and blend together.
- Just before serving stir the mixture thoroughly to evenly distribute the melted cheese and butter, ensuring a smooth consistency.
Notes
Low-fat cream cheese (1/3 less fat) can be substituted without compromising flavor.
To prepare in advance, cook as directed, then cool and transfer to an airtight container. Refrigerate until ready to serve. Reheat on the stovetop over medium heat, stirring often. Transfer to a serving dish and serve hot.
Leftover portions work well in quesadillas with cheese and shredded chicken or can be stirred into cream-based soups for added richness.