Ingredients:

  • 4 cups (600g) frozen sweet corn, uncovered
  • 1 can (425g) whole kernel corn, drained
  • 8 oz (225g) cream cheese, cubed and softened
  • 1/4 cup (55g) unsalted butter, cubed
  • 1/2 cup (120ml) whole milk
  • 1 tsp (6g) salt
  • 1/2 tsp (1g) black pepper
  • 1 tbsp (12g) honey

Instructions:

  1. Place the frozen sweet corn and drained canned corn into the slow cooker.
  2. Add the cubed butter and softened cream cheese on top of the corn.
  3. Pour the whole milk, salt, black pepper, and honey over the mixture without stirring.
  4. Cover and set the slow cooker to Low for 4 hours, resisting the urge to open the lid to maintain internal temperature.
  5. Using a spatula, gently fold the melted cream cheese and butter into the corn in a circular motion until the sauce is silky and cohesive.