This is my go to side dish recipe for everything from Cook-Outs (that's a BBQ to you from the non-Southern regions) to Thanksgiving.  This is rich and seems almost decadant for a side dish...there is nothing lean or low fat about it.  See sounds good already doesn't it?

You will also notice on the recipe that adding a can of WELL DRAINED corn is the secret to the crispness...and I do mean well drained...by emptying into a colander for about 15 minutes and allowing to drip. 

You can also completely omit the canned corn if you like.  I have served it both ways and always folks have told me how much they like it.  No adjustments to the recipe are needed if you do not add the canned corn at the end but DO NOT add the corn without draining well or it will be runny to the point of not worth serving in my opinion.

Milk and cheese will burn so I do not recommend trying to save time by turning the slow cooker to high.  If you need time..microwave long enough to get things started.

I have also added things at times for zing.  Chopped roasted red pepper (in the last 30 minutes), or finely diced onion at the beginning. 

As always the pdf file to download is linked to the name of the recipe.

 Slow Cooker Creamed Corn

Prep Time: 10     Cook Time: 3 hours      Servings:   20

                            Shopping List:              Amount:              Prep Directions:

                        Frozen Corn                    64 oz

                        Cream Cheese                 16 oz             cubed

                        Butter                            1 cup(s)          cubed

                        Sugar                             ½ cup(s)    

                        American Cheese             6 slices       

                        Milk                               ¼ cup(s)    

                        Can Corn                        1 can(s)          WELL DRAINED

Directions:

1  In a 6 Quart Slow Cooker (larger is better) combine everything but the can of corn.

2  Cover and set to low. 

3  Cook for 3 hours, stirring well every 30 minutes.

4  The secret to the crispness in the corn is adding a can of VERY well drained corn to the pot at the last minute.